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 Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

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

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

How To Cook Quinoa in a Rice Cooker (with recipes)

How to cook quinoa in a rice cooker.  How do you cook quinoa? I was recently asked. The answer is simple.   Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss "grain" you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Santa Fe minute. I can't keep up with where we are these days. It doesn't matter. It's all good. Try these favorite quinoa recipes and you'll see for yourself. Love, Karina xo How to cook quinoa in a rice cooker: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water. Drain. 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker. That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with.

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo