Gluten Free Carrot Ginger Muffins Recipes
CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)
A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 31.1 g, Cholesterol 41.2 mg, Fat 8.7 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 210.6 mg, Sugar 10.6 g
CARROT GINGER MUFFINS
Bake up a batch of these fluffy, flavourful, vegan, gluten free carrot ginger muffins to serve at breakfast, brunch, or at snack time!
Provided by Gwen Leron
Categories Snack
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
- In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined.
- Fold in the carrots and raisins until well incorporated.
- Divide batter into the 12 muffin cups.
- Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 185 kcal, Carbohydrate 33 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Sodium 159 mg, Fiber 3 g, Sugar 14 g
APPLE, CARROT, AND GINGER MUFFINS
A good-for-you carrot and apple muffin that provides a hefty hit of ginger.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g
GLUTEN-FREE CARROT GINGER MUFFINS
No gluten and lots of ginger, what else can you ask for. These muffins are moist and tasty and not too sweet.
Provided by Lighthouse Rita
Categories Quick Breads
Time P1DT1h30m
Yield 24 mini muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix first six dry ingredients together. .
- In separate bowl mix the rest of the ingredients.
- Mix ingredients together.
- Spoon into muffin tins.
- Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.
Nutrition Facts : Calories 386.5, Fat 23.5, SaturatedFat 19, Cholesterol 93, Sodium 477.8, Carbohydrate 45, Fiber 2, Sugar 38.4, Protein 4.4
GLUTEN FREE CARROT MUFFINS
These gluten free carrot muffins look and taste like they just came out of your favorite bakery! And a pretty, light sprinkling of brown sugar on top adds lots of flavor.
Provided by Nicole Hunn
Categories Muffins
Number Of Ingredients 14
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.
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CARROT AND GINGER GLUTEN-FREE MUFFINS - RECIPES - …
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Servings 6Calories 464 per servingEstimated Reading Time 1 min
- In a large mixing jug, combine the eggs, oil and sugar. Pour the liquid mixture into the flour and combine well using a wooden spoon. Fold in the grated vegetables and walnut pieces.
HEALTHY SPICED CARROT MUFFINS [GLUTEN FREE] - ROBUST …
From robustrecipes.com
5/5 (5)Category BreakfastCuisine Gluten FreeTotal Time 40 mins
- Preheat your oven to 325 degrees Fahrenheit. Grease a muffin tin (or line it with paper muffin liners). Note: this recipe makes 13 to 15 muffins. It’s okay if you only want to make 12, but if you have two muffin pans and want to make use of all the batter, then grease 1 whole pan and 3 more muffins in a second pan.
- To the bowl of a food processor that’s attached with the S blade, add the rolled oats. Blend the oats for about 5 minutes, or until you have a fine-ish looking flour (see photos in the post).
- to the oat flour add the remaining dry ingredients: corn starch, xanthan gum, baking soda, baking powder, kosher salt, cinnamon, ginger, cloves, and nutmeg. Pulse to blend the dry ingredients together.
- (see notes for more options). Carefully remove the S blade and add the raisins to the dry ingredients, carefully use a spoon to mix them around so that all the raisins are coated in the flour – this prevents them from sinking in the muffins. Set aside. Note: do not blend the raisins.
GINGER-CARROT MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (7)Total Time 43 minsServings 12Calories 260 per serving
- Preheat the oven to 400°F. Lightly grease (or line with papers, and grease the papers) a 12-cup muffin pan., In a medium-sized bowl, whisk together the dry ingredients, including the ginger., In a small bowl, whisk together the eggs, buttermilk, and oil, and stir into the dry ingredients.
- Allow the muffins to rest for 10 minutes before baking., Bake the muffins for 20 to 23 minutes, or until a toothpick inserted in the center of one comes out clean., Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely., Store, covered, at room temperature for 3 days, or freeze for up to a month.
HEALTHY CARROT GINGER MUFFINS - FLAVOUR AND SAVOUR
From flavourandsavour.com
5/5 (3)Total Time 30 minsCategory Breads And MuffinsCalories 267 per serving
- Whisk together, or use your food processor to blend the eggs, butter, vanilla, molasses, and maple syrup. Sift the coconut four, sea salt, baking soda, cinnamon, ginger and ground cloves and either stir in or pulse your food processor briefly to combine. Next add in the carrots and raisins and stir or pulse to combine.
CARROT GINGER MUFFINS (GLUTEN FREE, GRAIN FREE, PALEO ...
From savorylotus.com
5/5 (15)Total Time 25 minsEstimated Reading Time 5 mins
- In a smaller bowl whisk together eggs, oil, and syrup. Add fresh ginger, grated carrot, and raisins.
GLUTEN-FREE VEGAN CARROT MUFFINS - RHIAN'S RECIPES
From rhiansrecipes.com
4.4/5 (21)Total Time 40 minsCategory Breakfast, DessertCalories 223 per serving
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, ginger, mixed spice, salt, grated carrot, raisins, walnuts, desiccated coconut and ground almonds
CARROT GINGER MUFFINS, GLUTEN-FREE AND DAIRY-FREE
From injohnnaskitchen.com
- In a liquid measuring cup, add non-dairy milk and apple cider vinegar. Set aside while mixing other ingredients. This will allow milk to become buttermilk.
- In a mixing bowl, combine flour, almond meal, baking powder, baking soda, cinnamon and sea salt. Give a good stir to combine.
- In a small mixing bowl, whisk eggs until blended. Add milk and vinegar mix, coconut sugar and grapeseed oil, whisking to combine. Stir in vanilla bean paste or extract.
100-CALORIE CARROT GINGER MUFFINS RECIPE | SPARKRECIPES
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GLUTEN FREE GINGERBREAD MUFFINS - FAITHFULLY GLUTEN FREE
From faithfullyglutenfree.com
4.5/5 (4)Category MuffinsServings 12Total Time 38 mins
- In a large bowl, whisk together the sorghum flour, brown rice flour, tapioca starch, ginger, baking powder, cinnamon, baking soda, salt and cloves. Set aside.
- In a separate bowl, beat the butter and brown sugar together until well blended, and slightly fluffy, about 2 minutes with an electric beater. Stir in the applesauce, molasses, milk, and eggs.
CARROT GINGER RAISIN MUFFINS - GLUTEN FREE & PALEO
From thehonoursystem.com
Reviews 6Category Dessert, SnackServings 12Total Time 50 mins
- Place your dates in a small bowl and add 2 tablespoons of hot water (not boiling) and let sit for 10 minutes. (This was when I shredded my carrots) Mash the dates into a paste with a fork
- Place the mashed dates, along with the banana, eggs and vanilla into a food processor. Blend until smooth
- In a mixing bowl, whisk together the coconut flour with the ginger, cinnamon, salt and baking soda. Add the dry mix to the food processor and blend again until the flour is fully combined
GLUTEN FREE PUMPKIN CARROT MUFFINS - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
5/5 (1)Category Nutritious TreatsCuisine AmericanTotal Time 35 mins
- Preheat your oven to 350 degrees F. Line a muffin tin with liners and spray the bottom with cooking spray to prevent muffins from sticking.
- In a large bowl, whisk together the eggs, coconut sugar, maple syrup, coconut oil, pumpkin puree and vanilla extract. Fold in the grated carrot.
- In a separate bowl whisk together the flours, spices, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix with a wooden spoon until just combined. Fold in walnuts. It’s ok for muffin batter to have some lumps.
TURMERIC CARROT MUFFINS WITH CHIA & COCONUT - VEGAN RICHA
From veganricha.com
5/5 (31)Total Time 35 minsCategory BreakfastCalories 148 per serving
- In a bowl mix the dry ingredients. Fold in dates, currants or other dried fruit. Preheat the oven to 365 degrees F / 180ºc. Line a muffin pan and set aside.
- In a blender combine all wet ingredients carrots through lemon juice, with 1/2 cup non dairy milk. Blend until carrots are blended but have some texture. Transfer to the dry ingredient bowl. Use 1/4 cup non dairy milk to rinse the blender out and add to the bowl. (Alternatively, mix all the wet ingredients in a bowl until sugar is combined. You will need grated carrots if not using a blender. Add 3 tbsp applesauce with the wet for additional moisture to compensate for the moisture that releases on blending the carrots)
- Mix the wet and dry until just about combined. If too runny, add a few tbsp more flour. Drop the batter into muffin pan. Garnish with chia seeds and coconut.
- Bake for 25 to 28 minutes. Cool for 5 minutes, then serve. Cool completely before storing(on the counter for the day, in the refrigerator for upto 5 days).
GLUTEN-FREE MORNING GLORY MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (62)Total Time 45 minsServings 10Calories 270 per serving
- Preheat the oven to 375°F. Lightly grease 10 cups of a 12-cup muffin pan, or line with 10 papers lightly sprayed with cooking spray., In a small bowl cover the raisins with hot water and set aside., In a large bowl whisk together the Multi-purpose flour, sugar, cinnamon, ginger, baking soda, xanthan gum and salt., Stir in the carrots, apple or pineapple, coconut and nuts., in a separate bowl, beat together the eggs, oil, vanilla and water.
- Drain the raisins and stir them in., Scoop the batter (a scone and muffin scoop works well here) into the prepared wells.
- They will be nearly full; that's okay., Bake for 25 to 28 minutes, until a cake tester inserted into the center of one muffin comes out clean., Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool., Wrap any leftovers airtight and store at room temperature for several days; freeze for longer storage.
GLUTEN-FREE CARROT MUFFINS - EASY PLANT BASED RECIPES
From debraklein.com
4.5/5 (11)Total Time 35 minsCuisine AmericanCalories 227 per serving
- Use box grater to shred carrots and ginger; use the smallest holes for the ginger. Add to banana mixture along with raisins, walnuts, cinnamon and salt. Mix well. Add almond flour and mix until just incorporated.
- Scoop into lined muffin tin. Muffins will not rise much, so fill to the top. Top with a mixture of chopped nuts and cinnamon if desired. Bake for 30 minutes, until toothpick comes out clean. Let cool completely and enjoy.
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