Carrot Muffins Sugar Free No Flour Gluten Free So Yummy Recipes
GLUTEN-FREE CARROT-COCONUT MUFFINS
For gluten-free baking, I like to combine a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Nut meals, like the almond and ground coconut in this muffin, are always a safe bet for getting a moist texture and plenty of body without the batter becoming heavy. Since the flours lack the binding quality of gluten, it is helpful to add wet ingredients to help hold the batter together. Here, soaked chia seeds and bananas help produce a satisfying, moist, cake-like muffin with a lovely, nutty flavor that's perfect for breakfast.
Provided by Amy Chaplin
Time 1h20m
Yield 10 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
- Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
- Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
- Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.
Nutrition Facts : Calories 272 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 37 milligrams, Sodium 162 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 10 grams
CARROT MUFFINS, SUGAR FREE, NO FLOUR, GLUTEN FREE, SO YUMMY
Pssst, don't tell the kids....Sugar free / gluten free, flour free carrot muffins, it has almonds and pecans instead, it uses banana and honey, (only 1 tbsp) instead of sugar, a healthy treat. They keep for up to 3 days in the fridge or can be frozen.
Provided by healthybaker
Categories Dessert
Time 45m
Yield 24 medium muffins, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 160°C.
- Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
- In a large bowl mix all the dry ingredients together, set aside.
- Use a food processor with the blade attachment.
- Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
- Add the 5 eggs, process briefly to incorporate everything.
- Then add the dry mixture, only process till everything comes together,now add the raisins.
- Divide the mixture into prepared muffin tins.
- Bake at 160 C for about 20 - 30 minutes.
- To make the frosting.
- Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
- Spread on cooled muffins, sprinkle chopped nuts on top.
Nutrition Facts : Calories 181.9, Fat 14.3, SaturatedFat 3.7, Cholesterol 52.8, Sodium 187.8, Carbohydrate 10.7, Fiber 2.8, Sugar 5.7, Protein 4.9
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