Carrot And Date Muffins Gluten Free Recipes

CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)

Steps:

• Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
• Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
• With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
• Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
• Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
• Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
• Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

CARROT APPLE WALNUT MUFFINS

Steps:

• Prepare flax egg if using.
• Preheat oven to 375 degrees, prepare muffin tin with liners or lightly grease them, set aside.
• To flax egg or regular eggs add mashed banana agave or maple syrup, olive oil and whisk to combine.
• Add brown sugar, baking soda, salt, cinnamon and almond milk stir to combine.
• Fold in the grated carrot and apple, oats, almond meal and gluten free flour and stir to combine.
• Divide evenly among 12 muffin tins, I used a medium ice cream scoop, filling them to top.
• Sprinkle with brown sugar and crushed walnuts.
• Bake for 30-35 mins or until deep golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 5 minutes, flip over onto their side and let cool completely or remove to wire rack.

GLUTEN FREE CARROT DATE MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine the carrots and dates in a small bowl.
• Add the olive oil and honey.
• Add the eggs and mix everything together well.
• In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.
• Mix together well.
• Spoon the muffin batter into 9 baking cups lined inside a muffin pan.
• Place in the oven and bake for 15-20 minutes.

GLUTEN-FREE DATE PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
• Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
• Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

SOFT & MOIST CARROT MUFFINS

Steps:

• Preheat oven to 375°F. Greased or line muffin tins.
• In a large bowl whisk together flour, baking powder, cinnamon, and salt.
• Whisk sugar, oil, and eggs in a separate bowl.
• Stir egg mixture into dry ingredients just until combined.
• Lightly fold in carrots, apples and raisins.
• Divide the mixture into prepared muffin tins
• Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

CARROT AND DATE MUFFINS - GLUTEN FREE

Steps:

• Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
• Preheat oven to 375°F
• Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
• Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
• Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool on a wire rack.