Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Pin
Carrot Cake Muffins (gluten free)
Servings
18
muffins
Author
Mary Johanson
Ingredients
1 3/4
cup
Gluten Free Cup-for-Cup Flour with Xanthan Gum
1 1/2
teaspoon
Baking Powder
1
teaspoon
Baking Soda
1 1/2
teaspoon
Cinnamon
1/4
teaspoon
Nutmeg
3/4
cup
Sugar
3
large
Eggs
1/2
cup
Olive Oil
1/2
cup
Milk
2
Tablespoons
Honey
2
teaspoons
vanilla extract
1 1/2
cups
Carrot, shredded
about 3 medium carrots
Instructions
Preheat oven to 350 F. Prepare muffin pan with paper liners.
Grate carrots, set aside.
In a large mixing bowl, mix together sugar, eggs, olive oil, milk, honey, vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
Mix the dry ingredients into the wet ingredients, then mix in the shredded carrot.
Fill each paper liner 2/3rds full with batter. (Use medium cookie scoop for ease and consistency.)
Bake for 22-25 minutes or until the muffins are golden brown and firm to the touch.
Cool on tray before storing.