Best Gluten Free Dairy Free Egg Free Yeast Free Carrot Muffin Recipes

Gluten Free Carrot Muffins image

Provided by Nicole Hunn

Categories Muffins

Number Of Ingredients 14

2 cups all purpose gluten free flour blend ((I used Better Batter; click through for details))
1 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
2 cups fresh carrots (peeled and grated)
6 ounces raisins ( or semi-sweet chocolate chips)
9 tablespoons virgin coconut oil (at warm room temperature (See Recipe Notes0)
4 eggs (at room temperature, beaten)
3/4 cup buttermilk ( at room temperature)
1 teaspoon pure vanilla extract
2 tablespoons light brown sugar (for sprinkling (optional))

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, Dairy Free, Egg Free & Yeast Free Carrot Muffin image

Provided by lacona.armstrong

Categories Breads

Time 40m

Yield 8 Muffins, 8 serving(s)

Number Of Ingredients 11

1 cup soy flour or 1 cup any type flour
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 cup grated carrot
1/4 cup dried shredded coconut
1/4 cup raisins
1/2 cup soymilk

Steps:

Preheat oven to 190°c or 375°f.
Mix together all dry ingredients in a medium size bowl .
Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
Remove from the oven and let cool.

Nutrition Facts : Calories 140.8, Fat 4.3, SaturatedFat 1.9, Sodium 141.4, Carbohydrate 22.6, Fiber 1.2, Sugar 16.8, Protein 5