Gluten-Free Carrot Cake Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8
Calories: 314 kcal
Ingredients
- 1-1/2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 cup sugar
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1 Tbsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup egg whites or 3 eggs
- 1/2 cup dairy-free milk
- 1/4 cup coconut oil
- 1 Tbsp. apple cider vinegar
- 2 cups shredded carrots
Optional
- 1/4 cup shredded coconut
- 1/2 cup raisins
Instructions
-
Preheat oven to 350 degrees F. Spray muffin pan with non-stick oil spray.
-
In bowl of stand mixer or large mixing bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, nutmeg, ginger and salt. Combine well.
-
To dry mixture, add coconut oil, egg whites, milk and apple cider vinegar. Mix until just combined.
-
Fold in carrots, raisins and coconut, if using.
-
Evenly distribute batter into muffin pan. Bake 25–30 minutes.
-
Cool in muffin pan 5 minutes prior to removing muffins to cool on wire rack.
Recipe Notes
Notes for low sugar:
Increase flour to 1 -3/4 cups. Decrease sugar to 1/3 cup. Add two droppers of liquid stevia.
Make these better-for-you, yummy treats with ingredients from Vitacost!
Nutrition Facts
Gluten-Free Carrot Cake Muffins
Amount Per Serving
Calories 314
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Sodium 300mg13%
Potassium 328mg9%
Carbohydrates 55g18%
Fiber 5g20%
Sugar 28g31%
Protein 6g12%
Vitamin A 5410IU108%
Vitamin C 4mg5%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.