Gluten Free Pineapple Carrot Muffins

READY IN: 45mins
Recipe by Chef 616082

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

Top Review by jtrane

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!!

Ingredients Nutrition


  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. In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
  3. Add the wet ingredients to the dry, mixing well.
  4. Fold in the carrots and pineapple.
  5. Let sit for 30 minutes to allow the gum time to work.
  6. Bake in a 375 degree oven for 15 to 25 minutes.

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