CARROT GINGER MUFFINS
Bake up a batch of these fluffy, flavourful, vegan, gluten free carrot ginger muffins to serve at breakfast, brunch, or at snack time!
Provided by Gwen Leron
Categories Snack
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
- In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined.
- Fold in the carrots and raisins until well incorporated.
- Divide batter into the 12 muffin cups.
- Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 185 kcal, Carbohydrate 33 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Sodium 159 mg, Fiber 3 g, Sugar 14 g
GLUTEN-FREE CARROT GINGER MUFFINS
No gluten and lots of ginger, what else can you ask for. These muffins are moist and tasty and not too sweet.
Provided by Lighthouse Rita
Categories Quick Breads
Time P1DT1h30m
Yield 24 mini muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix first six dry ingredients together. .
- In separate bowl mix the rest of the ingredients.
- Mix ingredients together.
- Spoon into muffin tins.
- Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.
Nutrition Facts : Calories 386.5, Fat 23.5, SaturatedFat 19, Cholesterol 93, Sodium 477.8, Carbohydrate 45, Fiber 2, Sugar 38.4, Protein 4.4
APPLE, CARROT, AND GINGER MUFFINS
A good-for-you carrot and apple muffin that provides a hefty hit of ginger.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g
GLUTEN-FREE ZUCCHINI CARROT MUFFINS
I was in the process of tweaking a Zucchini Carrot Muffin recipe to my taste when we found out we couldn't have gluten. This recipe is now better that any of the gluten efforts. I try to keep these in the freezer, but have trouble staying ahead of the crowd.
Provided by swalker3
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 24
Steps:
- Lightly grease 18 muffin cups.
- Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
- Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
- Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 12.7 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 197.6 mg, Sugar 19.7 g
GLUTEN FREE CARROT MUFFINS
These lightly sweetened, gluten free carrot muffins are made with high fiber coconut flour. They make a great addition to any brunch menu, though especially one for a healthy Mother's Day breakfast or brunch. http://www.elanaspantry.com/carrot-muffins-with-coconut-flour/
Provided by Elanas Pantry
Categories Breakfast
Time 25m
Yield 32 mini-muffins, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
- In a large bowl, blend together eggs, oil, yacon and vanilla.
- Blend dry ingredients into wet, then fold in carrots and currants.
- Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
- Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
- Bake at 350° for 10 minutes.
- Cool and serve.
Nutrition Facts : Calories 51.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 79.3, Sodium 148.3, Carbohydrate 5.2, Fiber 0.8, Sugar 4, Protein 2.7
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