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5
from 1 vote
Gluten Free Carrot Muffins (Dairy Free)
Enjoy delicious gluten free carrot muffins - they're tender, easy to make and they taste amazing!
Prep Time
15
minutes
mins
Cook Time
17
minutes
mins
Rest time
20
minutes
mins
Total Time
52
minutes
mins
Course:
bread, Breakfast, Snack
Cuisine:
American
Diet:
Gluten Free, Low Lactose, Low Salt
Servings:
12
muffins
Calories:
160
kcal
Author:
Christine
Ingredients
260
grams
gluten-free flour blend
about 2 cups
65
grams
brown sugar
about ⅓ cup
65
grams
granulated sugar
less than ⅓ cup
½
teaspoon
baking powder
¼
teaspoon
salt
¼
teaspoon
baking soda
½
teaspoon
xanthan gum
1
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
½
cup
applesauce
smooth and unsweetened
¼
cup
vegetable oil
1
egg
1
tablespoons
apple cider vinegar
1
cup
shredded carrot
about 1 large
Instructions
In a large bowl, stir together the flour, sugars, baking powder, salt, baking soda, xanthan gum, cinnamon and nutmeg.
In a small bowl, mix together the applesauce, vegetable oil, egg and vinegar.
Add applesauce mixture to the dry ingredients and stir together until batter is fully mixed.
Fold in the carrot.
Let the batter rest in the bowl, for 20 minutes. Prep pan by spraying muffin tin with cooking spray. Preheat oven to 350 F.
Fill muffin cups until they are ⅔ full. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the muffin pan for a few minutes, then take them out and put them on a cooling rack.
Video
Notes
Weigh the ingredients for the best results.
Make sure ingredients are at room temperature before mixing.
Let the batter rest the full 20 minutes before baking.
Muffins can be enjoyed warm or at room temperature.
Nutrition
Calories:
160
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
14
mg
|
Sodium:
89
mg
|
Potassium:
71
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
1802
IU
|
Vitamin C:
1
mg
|
Calcium:
32
mg
|
Iron:
1
mg