Carrot Cake Muffins

From Melissa's Marvelous Meatless Meals, but registered dietitian Melissa Pickell of New You Nutrition in Stockton.

Carrot cake is one of my favorite desserts. I have it every year on my birthday. These muffins really do taste like carrot cake, but without all the sugar and fat. Yum!

1¾ cups gluten-free flour mix (see recipes below)
¼ cup teff flour
2 tsp baking soda
1 tsp xanthan gum
2 tsp cinnamon
½ cup shredded, unsweetened coconut
½ cup raisins
½ cup chopped pecans
2 cups grated carrot
½ cup maple syrup
½ cup apple juice
1 tbsp apple cider vinegar
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 tsp vanilla

Preheat oven to 350°F. Lightly oil a muffin tin or line it with unbleached paper liners.

In a large bowl, combine flour mix, teff flour, baking soda, xanthan gum, cinnamon, coconut, raisins, pecans and carrot. Toss with a fork until combined.

In a medium bowl, combine maple syrup, apple juice, vinegar, oil, applesauce and vanilla.

Add the wet ingredients to the dry and stir to combine. Spoon batter into muffin cups.

Bake 30 to 35 minutes, until tops are lightly browned and a toothpick inserted into a muffin comes out clean.

Rice Flour Mix
Makes 5 cups

4 cups rice flour (I like the texture of superfine white rice or superfine brown rice flour from Authentic Foods (
1 cup potato starch
1 cup tapioca flour

Sorghum-Millet Flour Mix
Makes 5 cups

1 cup sorghum flour (Authentic Foods has a superfine sorghum flour)
1½ cup tapioca flour (tapioca starch)
1½ cup potato starch (not potato flour)
1 cup millet flour (or corn flour)

In a dry sifter, place all ingredients for the flour mix. Sift mixture into a large bowl. Spoon flour mix back into sifter and sift again.

Sift a third time. Give the mix a final stir with a wire whisk and then spoon it into a wide-mouth jar or container with an air-tight lid.

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