Gluten-Free Carrot Cake Muffins - Tayler Silfverduk - #glutenfree #glutenfri #glutenfreemuffin #carrotcake #glutenfreecarrotcake ##glutenfreerecipe #cinnamonraisin #celiacfriendly #celiacrecipe #glutenfreecarrotcake #rd2be #recipe #easyrecipe #glutenfreefood #carrot #carrots #carrotrecipe
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Gluten-Free Carrot Cake Muffins

Course: Breakfast, dessert
Cuisine: Dairy-Free, Gluten-Free
Servings: 9 muffins

Ingredients

  • 1 + 1/2 cups all-purpose gluten-free flour
  • 1/3 cup cane sugar
  • 1/2 cup raisins
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1 cup shredded carrot
  • 2 eggs
  • 1/3 extra virgin olive oil
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees F
  • Combine dry ingredients in to a mixing bowl
  • In another bowl combine the wet ingredients (including the shredded carrots)
  • Slowly combine the wet ingredients into the dry ingredients (batter will be very thick)
  • Portion out 1/3 cup amounts of batter into lined muffin tray
  • Bake for 19 minutes (or until a toothpick comes out clean)
  • Allow to cool and enjoy!

Notes

Lasts for up to a week when stored in an airtight container in the fridge.
Pro Tip: DO NOT over mix these bad boys or else they will become super dense! Do yourself a favor and hold back the urge to keep mixing!
Optional: Pecans, walnuts, shredded coconut, and cranberries all make for great add-ins if you have them on hand and want to sub them for something else!