Gluten Free Carrot Date Muffins Recipes

CARROT-OAT MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray.
• In small bowl, mix topping ingredients; set aside.
• In large bowl, mix 1/2 cup oats and the soymilk with fork; let stand 5 minutes. Stir in egg product, brown sugar, oil, vanilla and carrot. Add flours, raisins, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups (3/4 full). Sprinkle topping over batter in each cup.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm.

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.

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.

CARROT DATE MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a muffin tin with liners or spray your muffin tin well.
• Place the oats into a blender and cover. Blend until the oats are as finely ground as possible.
• Add the flax meal, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Blend again to combine.
• Add the almond milk, almond butter, vanilla, and date syrup. Blend just until smooth.
• Turn off and remove the blender from the base. Use a spatula to combine and incorporate any remaining flour stuck at the bottom.
• Fold in the grated carrots, walnuts, dates, and coconut.
• Scoop the batter into the prepared muffin cups. Bake for 18 minutes, until a tester comes out clean.

GLUTEN FREE CARROT MUFFINS

Steps:

• Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
• In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
• Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
• Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
• Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
• Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
• Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
• Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.