Gluten Free Dairy Free Egg Free Yeast Free Carrot Muffin Recipes

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GLUTEN FREE, DAIRY FREE, EGG FREE & YEAST FREE CARROT MUFFIN



Gluten Free, Dairy Free, Egg Free & Yeast Free Carrot Muffin image

I love this recipe!!! I am not food allergy sensitive but my Fiancé is a Celiac plus other food allergys. This being said it has opened up a whole new world of baking so that he can still have all the things he enjoys. We live in Italy so it is more difficult to find things already prepared and safe for him. This recipe is my version of carrot cake. It is moist and sweet just like the real thing. I like to use it to make breads this recipe makes either 1 loaf of bread,8 muffins or 1 - 8' cake. It is very versatile and you can add other flours or nuts if you can have them. I hope that you enjoy this recipe as much as we do !!! Now back to the lab ( I mean the kitchen) to create more recipes for my food allergy and Celiac friends. Buon Appetito!! Ciao

Provided by lacona.armstrong

Categories     Breads

Time 40m

Yield 8 Muffins, 8 serving(s)

Number Of Ingredients 11

1 cup soy flour or 1 cup any type flour
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 cup grated carrot
1/4 cup dried shredded coconut
1/4 cup raisins
1/2 cup soymilk

Steps:

  • Preheat oven to 190°c or 375°f.
  • Mix together all dry ingredients in a medium size bowl .
  • Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
  • Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
  • Remove from the oven and let cool.

Nutrition Facts : Calories 140.8, Fat 4.3, SaturatedFat 1.9, Sodium 141.4, Carbohydrate 22.6, Fiber 1.2, Sugar 16.8, Protein 5

GLUTEN-FREE CARROT EGG WHITE MUFFINS



Gluten-Free Carrot Egg White Muffins image

Super moist and guilt-free muffins!

Provided by dianaautry

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 16

4 carrots, chopped
¼ teaspoon fresh ginger
½ cup butter
½ cup white sugar
2 egg whites
1 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups oat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground allspice
¼ cup raisins
¼ cup crushed pineapple, drained well
¼ cup toasted unsweetened coconut
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Place carrots in a saucepan with water to cover. Bring to a boil, reduce heat, and cover. Simmer until carrots are soft, 7 to 10 minutes. Drain well and transfer to a blender. Add grated ginger and puree until very smooth. Drain out the juices.
  • Combine sugar and butter together in a large bowl. Add egg whites, 1 at a time, mixing well after each addition. Stir in applesauce and vanilla extract. Stir in pureed carrot-ginger mixture. Add oat flour, baking powder, cinnamon, baking soda, and allspice. Stir until just combined, but do not overmix. Fold in raisins, pineapple, coconut, and walnuts.
  • Fill each muffin cup 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 12 to 14 minutes.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 28.5 g, Cholesterol 20.3 mg, Fat 12.1 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 6.4 g, Sodium 215.7 mg, Sugar 14.6 g

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