Gluten Free Pineapple Carrot Muffins Recipes

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CARROT PINEAPPLE MUFFINS



Carrot Pineapple Muffins image

Make and share this Carrot Pineapple Muffins recipe from Food.com.

Provided by cuisinebymae

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1 cup sugar
2/3 cup vegetable oil or 2/3 cup canola oil
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup grated carrot
1 cup drained crushed pineapple

Steps:

  • Stir together sugar and oil.
  • Stir in the eggs until well combined.
  • Stir in vanilla.
  • In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  • Stir into sugar mixture just until combined.
  • Stir in carrots and pineapple just until combined.
  • Spoon into greased muffin tin, filling to top.
  • Bake in a preheated 375F oven for 20 minutes or until done.
  • Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

GLUTEN FREE PINEAPPLE CARROT MUFFINS



Gluten Free Pineapple Carrot Muffins image

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

Provided by Chef 616082

Categories     Quick Breads

Time 45m

Yield 12 small muffins

Number Of Ingredients 17

1 cup brown rice flour
1/2 cup gluten-free oats, ground or 1/2 cup sorghum
1/4 cup flax seed, ground
1/2 cup arrowroot or 1/2 cup other starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
1 ounce chia seeds, ground (two tablespoons)
2 teaspoons apple pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg & cloves and a pinch of ginger)
1/2 teaspoon celtic sea salt
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 cup coconut oil or 1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs, room temperature
1 1/2 cups carrots, grated finely
1 cup crushed pineapple, drained

Steps:

  • In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
  • In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
  • Add the wet ingredients to the dry, mixing well.
  • Fold in the carrots and pineapple.
  • Let sit for 30 minutes to allow the gum time to work.
  • Bake in a 375 degree oven for 15 to 25 minutes.

Nutrition Facts : Calories 257.2, Fat 12.5, SaturatedFat 8.4, Cholesterol 31, Sodium 259.2, Carbohydrate 34.6, Fiber 3.2, Sugar 16.8, Protein 3.3

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

DAIRY-FREE PINEAPPLE-CARROT MUFFINS



Dairy-Free Pineapple-Carrot Muffins image

Previously frozen pineapple is combined with carrots to make these light and airy muffins. These are great for a grab-and-go morning snack. Water replaces the traditional milk to keep this dairy free.

Provided by Bren

Time 1h5m

Yield 9

Number Of Ingredients 13

1 cup frozen pineapple chunks
4 tablespoons vegan butter (such as Earth Balance®)
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup water
¼ cup white sugar
¼ cup light brown sugar
1 large egg
1 medium lemon, zested
½ teaspoon vanilla extract
1 cup grated carrot

Steps:

  • Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
  • Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
  • Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
  • Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 39.5 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 276 mg, Sugar 15.9 g

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