By Chef# 616082 on September 09, 2008
"A delicious and nutritious gluten free muffin that bakes well and freezes great."
Serving Size: 1 (1114 g)
Servings Per Recipe: 1
"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 Recipe #302989 and much better than Recipe #27627. 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 ;-)"