Carrot Cake Muffins – Gluten Free
A few weeks ago, I posted the gluten free version of the Hummingbird Muffins. Well, the truth is that the Gluten Free Carrot Cake Muffins came first! These Gluten Free Carrot Cake muffins were very popular at the bakery. In fact, the muffins were so popular that they out sold the rest of our muffins.
Why So Popular?
Just like in the Gluten Free Hummingbird muffins, you can’t tell these muffins are made with out a wheat flour. The texture is such a soft but sturdy. Some of the other muffins that we tested were very heavy, thick and grainy Not these muffins! They are tender, moist and delicious! Best of all, these muffins are stuffed full of fresh grated carrots and walnuts.
What is the difference between Carrot Cake and Hummingbird?
Anything that I make in the Carrot cake family will have walnuts, pineapple and applesauce. Maybe it’s just holding to tradition from making carrot cake growing up, we just didn’t use pecans in Carrot Cake. Hummingbird has pecans and banana as the key flavor ingredients.
So enough about the rules, let’s make muffins!
I would rank these muffins as easy to make. You do have to grate the carrots and prepare the walnuts. But the rest of the steps come together quickly. I encourage you to take the extra time to roast the walnuts, it makes a ton of difference in the taste. Just a few minutes in the oven will open all the deliciousness of the walnuts!
Same Disher, Different Muffin
Yes, once again it’s time to use one of my favorite tools, the disher. Dishers are perfect to scoop the mixture evenly into the muffin liners. If you haven’t noticed, I love dishers (scoopers). Be sure to check out the shopping list at the end of the post, I’ve listed my favorite disher for scooping muffins in the list.
Off to the Oven the Muffins Go
The baking time and process is the same as the Hummingbird. The muffins start with a higher heated over for the first few minutes, then the remaining time baked a lower temperature. I do turn my muffin pans a couple times in the over, just to make sure that every one of the muffins gets even oven love!
And Now I Give You Fresh Muffins
Once the muffins have completed baking, remove from the oven. As soon as you can, remove from the muffin pan. If you leave them to cool in the pan, they will continue to cook. When completely cooled, store in a sealed container on the counter for up to 3 days, in the refrigerator for up to a week or freeze for up to 6 months.
Carrot Cake Muffins : Gluten FreePrint Recipe
- 2 Eggs, room temperature
- ½ Cup of Vegetable or Canola Oil
- 1 Teaspoon of Vanilla
- ½ Cup of Dark Brown Sugar
- ½ Cup of Granulated Sugar
- ¼ Cup of Crushed Pineapple, not drained
- ¼ Cup of Unsweetened Applesauce
- 1 Tablespoon of Cinnamon (or to taste)
- ½ Teaspoon of Nutmeg (or to taste)
- 1 Teaspoon of Baking Soda
- 1 ¼ Cup of Bob Red Mill's 1:1 Gluten Free Baking Flour
- 1 ½ Cup of Shredded Carrots
- 1 1/2 Cup Walnuts, roasted, cooled and chopped
Preheat oven to 425 degrees.
Prepare a 12-count muffin pan with liners.
In a large bowl, combine eggs, oil, vanilla, white and dark sugars. Whisk to combine.
Add crushed pineapple and applesauce, mix well.
Sprinkle the cinnamon, nutmeg and baking soda over the mixture and stir gently.
Fold in the measure-for-measure GF flour until just combined.
Fold in the shredded carrots and cup of walnuts (remaining will be used to top the muffins).
Using a #20 Disher (yellow handle) and a level scoop full, fill each of the muffin liners in the pan.
Top muffins with chopped walnuts.
Bake at 425 degrees for 7 minutes, rotate pan.
Reduce the heat to 375 degree and bake for 7 more minutes, rotate pan.
Bake for an additional 4 to 7 minutes or until the tops of muffins are just baked. Do not over bake.
Can also be "non" gluten free, just substitute 1 1/4 cup of self rising flour for the gf flour mix.