Skip to main content

Gluten-Free Carrot Cake Muffins

Gluten free carrot muffins


Wake up with a warm and lovely carrot cake muffin.

Ah, January. We're in it, now. Winter is in full swing. Which makes yours truly want to crank up the oven and bake- and with skies as gray and thick as old flannel, darling, it has to be muffins.

Something bright and light and perfect with tea. Something fun to lo lift our cabin-feverish spirits. Something, perhaps, like these tender little bundles of gluten-free joy. So cute and sunny.

I love the carroty color. The subtly fragrant texture of coconut flour and quinoa flakes. A hint of cinnamon and ginger. A bite of raisin.

Seriously tea worthy.

And more fiber rich than say, a powdered donut. Or your average gluten-free bagel which is nothing but starch (not that I have anything against starch these days; I am rather embracing Doris of late). But this is a treat you can eat without a heavy helping of self-imposed guilt on top.

Truth is I don't count calories or worry about dieting.

At my age (or any age?) I think worrying can make you gain weight.

Focusing on all the food you can't have. Thinking about how many bites is too much. Cutting back so drastically on caloric intake or carbs or fat that your blood sugar plunges faster than a carnival ride. You don't want to be around me if I'm on a diet- or a low-carb regimen. I am one wildly cranky be-atch.

I lose brain cells.

I see flashing lights.

I tip over.

I claw through the refrigerator overwhelmed with the gnawing sensation of deprivation.

Until I find the long lost bag of gluten-free pretzels.

Then I'm done.

And done in.

So I don't bother with the details when I need to lose make friends with my yearly winter weight gain.
I do try to keep moving. Because the reason I gain a pie roll this time of year has less to do with carbs and fat grams than you think. It's not the morning muffin that gives me my muffin top. It's the hibernation. The paucity of exercise. The bump on the log that I become once the sun sets- at 4:42 PM.

It's hard to burn calories watching reruns of Mad Men and Downton Abbey.

Unless you're on a treadmill.

Which, sadly, I am allergic to.

Really I am.




Karina's Gluten-Free Wheat-Free Carrot Cake Muffins Recipe

Recipe posted January 2011, and revamped 2016 by Karina Allrich.

I've made these beauties with various flour combos. It's a forgiving recipe. Lately I like the combo of fresh ground oat flour and sweet rice flour, with cornmeal (all certified gluten-free, of course). Coconut flour adds texture and fiber to this tender muffin. But if you cannot use coconut flour, try the cornmeal I now use, or almond/hazelnut flour.

Ingredients:

1 cup sorghum or gluten-free oat flour
1 cup sweet rice flour or potato starch (not potato flour- too heavy)
1/2 cup organic coconut flour or GF cornmeal
1/2 cup quinoa flakes or flax seed meal
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup organic light brown sugar
3 beaten organic free-range eggs (or Ener-G Egg Replacer for 2 eggs, mixed)
1/2 cup light olive oil, or your favorite organic healthy oil
1/3 cup plain non-dairy or plain dairy yogurt
2 teaspoons bourbon vanilla
1/2 to 3/4 cup light coconut milk/non-dairy milk/milk - as needed

Stir-ins:

1 cup finely grated organic carrots
1/2 rounded cup organic raisins or cranberries- if you prefer a touch of tart
1/2 cup chopped pecans or walnuts (optional)

Instructions:

Preheat the oven to 350ºF. Line a 12-muffin pan with paper liners.

In a large mixing bowl, whisk together the dry ingredients.

Beat in the eggs, oil, yogurt and vanilla and see where you're at. (If your batter contains coconut flour and/or quinoa flakes, both soak up liquid, so don't be surprised if the batter is quite stiff at first.)

Add in the coconut milk, a quarter of a cup at a time, until the batter resembles a smooth, thick cake batter. Stop adding liquid when you've achieved the right consistency. If it's still stiff add more liquid a tablespoon at a time to loosen it up a bit. (It took a total 3/4 cup of coconut milk for me to achieve this- your mileage may vary.)

When the batter is smooth and happy, stir in the carrots, raisins and walnuts.

Spoon the muffin batter into twelve lined muffin cups. You may have a tablespoon or two extra batter. I fill my muffin cups almost to the top. If you like slightly smaller muffins, this batter will make a baker's dozen. Smooth out the tops with wet fingers.

Bake in the center of a pre-heated oven for 22 minutes or so, until domed and golden and firm to a light touch.


Remove from the hot pan as quickly as possible to cool the muffins on a wire rack (keep those bottoms from getting soggy, Girls and Boys!).

Amazing warm from the oven. The best. Wrap and freeze for easy on-the-go breakfast treats. Warming them in a microwave makes them more flavorful and tender.

Makes 12-13 muffins.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 






TRENDING

Gluten-Free Goddess Pizza Crust

PIZZA. YES. For years I've missed pizza. Not because there isn't gluten-free pizza available. It's out there. You can find it if you look hard enough. Take a gander in the frozen food aisle of your favorite natural market. Snoop around in the dairy case, next to the gluten-free bagels. You might even hit pay dirt at your local pizza joint (if they understand the ins and outs of cross contamination). So yeah. There are some choices out there. Problem is, most gluten-free pizza sucks. It's usually heavy on the chewy aspect.  Or dry as dirt. Like a cracker.  With zero flavor.  Yawningly meh.  Certainly nothing to brag about. I mean, you wouldn't eat it if you didn't have to. You know what I'm sayin'? It's okay in a pinch. If you're famished and tired on a Friday night.  But it's not exactly inspiring. So last week I started experimenting. I tweaked and baked. And lo and behold. A tasty new gluten-free pizza crust was born.  And this

My Favorite Gluten-Free Pumpkin Recipes for Fall

My Best Gluten-Free Pumpkin Recipes For Fall... The bittersweet, textured beauty of Autumn has always gripped my heartstrings, pulling me in deeper, connecting with some invisible part of me, so much more so than Spring. Much more so than summer's flirtatious pleasures. And Winter, well. She is a dark and icy mistress. That relationship has always been complicated. So unlike my truly, madly deeply love of Fall. Bake on, my friends. Tis the season for pumpkin. xox Karina

Gluten-Free Pumpkin Cupcakes with Maple Icing

Did someone say... cupcakes? And better yet, pumpkin cupcakes? My favorite, hands down. Warm spicy fall flavors in a sweet morsel of cakey confection topped with a creamy icing. What's not to love? These tender gluten-free cupcake beauties have just the right balance of pumpkin and sweetness, ginger and cinnamon. They're not overly spicy. And as written, they're dairy-free (the cream cheese we used to make the icing is vegan and it worked beautifully). Note that vegan or lactose free cream cheese is typically less stiff than dairy cream cheese. If you are using dairy based cream cheese, soften it first. Have a safe and beautiful weekend! Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and