Ameraussie's Gluten-Free Muffins of Glory
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
12-15 muffins
- Serves:
- 12-15
ingredients
- 8 ounces baking mix (King Arthur Gluten-Free Muffin Mix, about 1.5 cups)
- 1⁄2 cup rolled oats (certified gluten-free)
- 2 tablespoons whey protein
- 1 tablespoon soy protein
- 4 ounces unsweetened applesauce
- 2 2 tablespoons light olive oil or 2 tablespoons butter, melted
- 3 eggs, large
- 3⁄4 cup milk (your choice)
- 2 teaspoons cinnamon, ground
- 2 teaspoons ginger, ground
- 1 teaspoon allspice, ground
- 2 teaspoons vanilla extract (gluten-free)
- 1⁄2 cup carrot, grated (about 1 medium sized)
- 1⁄2 cup coconut, flaked and unsweetened
- 1⁄2 cup golden raisin
directions
- In a bowl, thoroughly mix first 12 ingredients (all except carrot, coconut, raisins). Fold in carrots, coconut and raisins. Batter will be runny.
- Transfer batter into muffin pan lined with papers (foil or parchment are fantastic and don't stick).
- Bake in 375F oven for 18-20 minutes.
- Eat within 3 days or freeze. If stored in fridge in sealed container, will last up to six days.
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RECIPE SUBMITTED BY
AmerAussie
Eureka, Illinois
<p>I'm cultivating an interest in organic, sustainable foods. I'm crusading against HFCS (high fructose corn syrup) and trying to find fabulous recipes for fresh foods and the kind of ingredients Nana and Grandma would have used, especially if they are gluten-free. All the while trying to please my sweet tooth in a healthier way!</p>