Gluten-free Carrot Muffins
These delicious gluten-free carrot muffins sure make it easy to eat your vegetables! Enjoy these lightly sweet, tender muffins for breakfast or a snack!
Ingredients
- 1 cup gluten-free flour blend, such as Bob's 1:1 or Cup4Cup blue bag
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ¼ cup canola oil, or any neutral, liquid oil
- ¼ cup applesauce
- ¼ cup granulated sugar
- 2 Tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup shredded carrots
- ⅓ cup finely chopped walnuts or pecans, plus some extra to sprinkle on top, optional
Instructions
- Preheat oven to 350°F. Line a non-stick muffin tin with cupcake liners or grease well.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- Whisk together the oil, applesauce, sugars, egg, and vanilla.
- Incorporate the dry ingredients into the wet ingredients. Mix until well combined.
- Stir in the carrots and nuts.
- Scoop about ¼ cup of batter into each muffin cup. Sprinkle tops with extra nuts.
- Bake 20-25 min or until golden brown and a toothpick inserted in center comes out clean.
Notes
Store at room temperature, tightly wrapped.
Nutrition
Calories: 200kcal