Prep 15 mins
Cook 30 mins
A delicious and nutritious gluten free muffin that bakes well and freezes great.
- 236.59 ml brown rice flour
- 118.29 ml gluten-free oats, ground or 118.29 ml sorghum
- 59.14 ml flax seed, ground
- 118.29 ml arrowroot or 118.29 ml other starch
- 4.92 ml baking powder
- 4.92 ml baking soda
- 4.92 ml guar gum
- 28.34 g chia seeds, ground (two tablespoons)
- 9.85 ml apple pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg & cloves and a pinch of ginger)
- 2.46 ml celtic sea salt
- 118.29 ml granulated sugar
- 59.14 ml light brown sugar
- 118.29 ml coconut oil or 118.29 ml vegetable oil
- 4.92 ml vanilla
- 2 eggs, room temperature
- 354.88 ml carrots, grated finely
- 236.59 ml crushed pineapple, drained
- In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
- In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
- Add the wet ingredients to the dry, mixing well.
- Fold in the carrots and pineapple.
- Let sit for 30 minutes to allow the gum time to work.
- Bake in a 375 degree oven for 15 to 25 minutes.
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!!
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.
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 ;-)