Best Gluten Free Carrot Coconut Muffins Recipes

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.

GLUTEN FREE CARROT MUFFINS

Steps:

• In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
• In a large bowl, blend together eggs, oil, yacon and vanilla.
• Blend dry ingredients into wet, then fold in carrots and currants.
• Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
• Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
• Bake at 350° for 10 minutes.
• Cool and serve.