ALLERGEN-FREE RAISIN-CARROT MUFFINS

Allergen-Free Raisin-Carrot Muffins image

These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.

Provided by InnaRi

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

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Ingredients

¾ cup raisins
¼ cup orange juice
1 ½ cups rice flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon xanthan gum
1 cup finely shredded carrots
¼ cup vegetable oil
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Mix raisins and orange juice together in a small bowl.
Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 189.9 mg, Sugar 18.8 g