Carrot And Date Muffins Gluten Free Recipes

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CARROT AND DATE MUFFINS - GLUTEN FREE



Carrot and Date Muffins - Gluten Free image

Make and share this Carrot and Date Muffins - Gluten Free recipe from Food.com.

Provided by Wendys Kitchen

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

2 medium carrots, peeled and coarsely chopped
1 cup chopped pitted dates
1/2 cup chopped walnuts
1/4 cup melted virgin coconut or 1/4 cup high-heat sunflower oil
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons pure maple syrup
1 1/2 cupselfraising gluten-free flour
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt

Steps:

  • Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
  • Preheat oven to 375°F
  • Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
  • Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
  • Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool on a wire rack.

Nutrition Facts : Calories 112.1, Fat 5.2, SaturatedFat 1.6, Cholesterol 31, Sodium 117.6, Carbohydrate 15.8, Fiber 2, Sugar 12.5, Protein 2.3

HONEY CARROT AND DATE MUFFINS



Honey Carrot and Date Muffins image

I can't count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to "make a date" with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work; and there were many grateful snouts. These muffins freeze really well. But I prefer the "straight out of the oven and gobble" approach. The piggy in me always feels like this is the way to get the most "bang for your buck" with gluten free baking. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don't need any spread. In fact, I have had some people tell me they are a little too rich after consuming 3 or 4! Make a date with these muffins and you won't be disappointed.

Provided by The Blender Girl

Categories     Quick Breads

Time 25m

Yield 8 muffins

Number Of Ingredients 12

3/4 cup white rice flour
3/4 cup brown rice flour
1 teaspoon xanthan gum
2 teaspoons gluten free baking powder
1/2 teaspoon gluten free baking soda
1/2 teaspoon fine celtic salt
1 cup grated carrot (about 2 medium carrots)
1 cup pitted chopped dates
1/4 cup organic grapeseed oil
1/2 cup raw honey
1/2 cup organic soy milk, hemp milk or 1/2 cup rice milk
2 organic eggs

Steps:

  • Preheat oven to 180C/350°F.
  • Sift flours, baking powder and salt and mix evenly.
  • Melt the honey in a small saucepan on low heat.
  • Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
  • Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
  • Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

Nutrition Facts : Calories 319.2, Fat 9.3, SaturatedFat 1.5, Cholesterol 48.6, Sodium 262.7, Carbohydrate 56.9, Fiber 3, Sugar 30.1, Protein 4.7

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Top Asked Questions

Are carrot date and Walnut muffins gluten free?
Healthy carrot, date and walnut muffins made with buckwheat flour and flaxseed. Gluten free and dairy free, these are the perfect snack to pop in your lunchbox! Preheat oven to 180 C and prepare a 12 hole muffin tray (I used non-stick silicone liners inside the muffin tray instead of greasing the tray).
How to make carrot muffins?
In a large bowl, sift together flour, baking soda, salt and spices. Peel and chop carrot. Using a food processor (or hand blender), combine the dates, bananas, eggs, vinegar, oil, and carrots. Puree. Combine wet and dry ingredients. Spoon mixture into paper lined muffin tins. Bake at 350 for 30 minutes or until done.
How to make gluten-free muffins?
These gluten-free muffins are a healthy and creative way to enjoy a sweet treat! Preheat the oven to 180°C. Lightly brush a 10/12-hole muffin tray with canola oil. Cream the brown sugar and eggs in a large mixing bowl. Add the oil and beat until smooth. Combine the flour, salt, baking soda, baking powder and cinnamon. Sift into the wet ingredients.
Can you freeze carrot cake oatmeal muffins?
Actually, these Carrot Cake Oatmeal Muffins are perfect for back-to-school time. These wholesome muffins are packed with nutrients and muffins are a great breakfast for busy mornings. You can make a double batch and freeze some for those weeks when you’re extra busy and don’t have time to even think about making muffins.

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