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

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