So I made these muffins for Easter, took pictures, wrote the recipe out, had plans to post it on here, and I totally forgot. Oops! Oh well, better late than never.
These muffins rock. They could be a healthy breakfast muffin or you could turn it into a carrot cupcake by adding some frosting. Cream cheese icing is most traditional for carrot cake, but I have to admit, I’m not a huge fan of the soy cream cheeses. Instead I would add lemon zest/juice to a vanilla frosting for that tangy effect.
This recipe has a lot of ingredients, but don’t be scared. Also, eat these muffins within 2 days. Otherwise they get kinda stale.
Yield: 12 small muffins
- 1 cup rice milk
- 1 ½ tsp apple cider vinegar
- 1 ½ cup Bob’s Red Mill All Purpose Gluten Free Flour
- ¾ cup brown rice flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¾ cup + 2 tbsp sugar
- ½ cup oil
- 2 tbsp molasses
- 1 ½ tsp vanilla
- 1 ½ cups grated carrots (about 3-4 large carrots)
- ¾ cup chopped pineapple
- ¾ cup raisins
- ½ cup chopped walnuts
– Stir together non-dairy milk and apple cider vinegar. Set aside while you prepare all of the other ingredients.
– In a large bowl, whisk together both flours, the baking powder, baking soda, salt, and spices.
– In another large mixing bowl whisk together the sugar, oil, molasses, and vanilla. Pour in the milk/vinegar mixture and whisk until incorporated.
– Slowly add the dry ingredients to the wet and mix until combined. Fold in the shredded carrots, pineapple, raisins and walnuts.
– Pour the batter into lined muffin tins and bake for about 30 minutes in a 325 degree oven.