Best Carrot Muffins Sugar Free No Flour Gluten Free So Yummy Recipes

Gluten Free Carrot Muffins image

Provided by Nicole Hunn

Categories Muffins

Number Of Ingredients 14

2 cups all purpose gluten free flour blend ((I used Better Batter; click through for details))
1 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
2 cups fresh carrots (peeled and grated)
6 ounces raisins ( or semi-sweet chocolate chips)
9 tablespoons virgin coconut oil (at warm room temperature (See Recipe Notes0)
4 eggs (at room temperature, beaten)
3/4 cup buttermilk ( at room temperature)
1 teaspoon pure vanilla extract
2 tablespoons light brown sugar (for sprinkling (optional))

Steps:

Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.

Carrot Muffins, Sugar Free, No Flour, Gluten Free, so Yummy image

Provided by healthybaker

Categories Dessert

Time 45m

Yield 24 medium muffins, 24 serving(s)

Number Of Ingredients 20

250 g almond meal
1 teaspoon chia powder
1 teaspoon psyllium
3 teaspoons cinnamon
1 teaspoon five-spice seasoning
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 medium bananas, not overripe or 115 g bananas
1 medium apples or 100 g apples, cored
1 tablespoon honey
5 eggs or 300 g eggs, out of shell
1 tablespoon extra virgin olive oil
400 g carrots, peeled
2 tablespoons lemon juice
1/2 cup raisins
1 (250 g) container cream cheese
1/2 teaspoon stevia powder
2 teaspoons vanilla essence
2 tablespoons unsalted butter
100 g pecan pieces or 100 g walnut pieces, roughly chopped up

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.