Gluten free carrot muffins

Gluten free carrot muffins

Ingredients

• 300g rice and soybean flour* mix with baking powder (you can combine 200g rice and soy mix with 100g almond flour also) 

• 1 cup brown sugar (2/3 cup if you don’t like to add too much sweet) 

• ½ teaspoon cinnamon (I use less, my kids don’t like it.) 

• 2/3 cup vegetable oil

• 1 cup milk (choice of your milk) 

• 3 eggs - at room temperature

• 2 teaspoons vanilla extract or 2 tablespoons coconut oil 

• 2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated.

Instructions

1. Preheat oven to 170 degrees and a muffin tin tray with paper or silicone cupcake liners (or grease well with cooking spray)

2. In a large bowl combine sugar and eggs in a bowl and mix well. Add vegetable oil, milk vanilla or coconut oil then stir.

3. Stir the dry ingredients (except carrots) into wet ingredients and mix well. Stir in grated carrots slowly. 

4. Fill muffin liners almost full and let them raise. Or 2/3 to bake smaller size. 

5. Bake in the preheated oven for 20-22 minutes until a toothpick inserted in the centre of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack and continue cooling. 

6. Serve fresh or store in airtight container at room temperature up to 2 days, or in the fridge up to 2 weeks.

*You are not familiar with rice and soybean flour?