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    You are in: Home / Recipes / Gluten Free Pineapple Carrot Muffins Recipe
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    Gluten Free Pineapple Carrot Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef# 616082's Note:

    A delicious and nutritious gluten free muffin that bakes well and freezes great.

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    Units: US | Metric


    1. 1
      In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
    2. 2
      In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
    3. 3
      Add the wet ingredients to the dry, mixing well.
    4. 4
      Fold in the carrots and pineapple.
    5. 5
      Let sit for 30 minutes to allow the gum time to work.
    6. 6
      Bake in a 375 degree oven for 15 to 25 minutes.

    Ratings & Reviews:

    • on April 02, 2012


      Great, healthy muffin! I tweaked the recipe...actually doubled it and used 1t xanthan gum, some potato starch to stretch the arrowroot powder and 3 eggs (only had a little flax) then, because it seemed too dry, added some coconut milk and crossed my fingers! Viola, they were perfect! Going to be making this recipe A LOT!!

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    • on August 11, 2009


      4 1/2 stars. A bit better to me than Carrot Cake (Gluten-Free, Casein/Dairy-Free) and much better than Gluten-Free Carrot Cake with Orange Frosting. As another reviewer I am not fond of this kind of cake/muffin but I had lots of carrots and some fresh pineapple (which I think made it a tad better) that was going to go bad. I was craving cake so this recipe fit. I used quick cooking oats as we are corn free. I used potato starch and tapioca starch instead of arrowroot and I omitted the flax and chia seeds as I didn't have any but I added an extra egg replacer and I used canola oil for the oil. I found it better with the finely grated carrot not called for in other recipes. I may make these again if I have leftover pineapple.

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    • on February 22, 2009


      Not too fond of carrotcake or pineapple, I eyed this recipe suspiciously at first. Until we had leftover pineapple and carrots in the house and rather than letting them go to waste I decided to give this one a try. And guess what? They were delicious! I even went so far as to buy some cans of pineapple for my pantry, just in case there'll be leftover carrots someday ;-)

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    Nutritional Facts for Gluten Free Pineapple Carrot Muffins

    Serving Size: 1 (1114 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 257.2
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 8.4 g
    Cholesterol 31.0 mg
    Sodium 259.1 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 3.2 g
    Sugars 16.7 g
    Protein 3.2 g

    The following items or measurements are not included:

    gluten-free oats

    guar gum

    apple pie spice

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