Healthy Gluten-free Carrot Muffin Recipe

Pre-heat oven to 400 degrees F.

Grease 12 medium muffin cups.

Dry Ingredients

Sift together:

·        2 cups gluten-free flour (preferably whole-grain gluten-free flour)

·        1 tsp xanthan gum or guar gum ( if not using a pre-packaged mix that has it included)

·        1 tbsp flaxseed meal

·        3 and 1/2 tsp gluten-free baking powder

·        1/2 tsp salt (regular or sea salt)

·        1/2 tsp cinnamon

·        1/4 cup brown sugar (1/2 cup for a sweeter dessert muffin)

Wet Ingredients

Beat together:

·        1 egg

·        1 and 1/4 cup milk (or rice milk)

·        1/4 cup olive oil (or a preferred lighter tasting oil)

Add the liquid ingredients to the dry ingredients. Stir only until combined. Batter will be lumpy.

Fold in 1 cup of grated carrot. (If you want to make it very simple, you can use a jar of carrot baby food.) Folding in 1/2 cup of chopped walnuts or pecans is optional.

Fill muffin cups two thirds full. Slightly more for paper cups. Bake for 20 minutes.You may need to adjust the temperature and time for your own oven.

Alternative Ingredients for Apple Muffins

To create gluten-free apple muffins: substitute 1 cup of chopped apple or 1 jar of apple baby food for the carrot or carrot baby food. Apples have the health benefit of being high in soluble fiber.

Gluten-free Muffins For The Kids

If you have a child with a gluten allergy, serve these muffins with baby carrots or carrot sticks for a healthy snack. Children often enjoy gluten-free foods and products just as much as the more conventional choices

Keep it Tasty!
Rebecca