Gluten Free Carrot Muffin recipe

This recipe is very important as it was my first win in my journey as a gluten-free chef. It was posted on January 2, 2008.

Dealing with food allergies and sensitivities can be a difficult and frustrating experience, especially if it’s for children. My daughter was diagnosed with a multitude of food sensitivities that we think are associated with her eczema. It forced me to rethink meals, snacks and parties.

After living with it for over 6 months, talking to various people and reading different web sites and blogs, I have found some great substitutes. The following recipe is one of my favorites. Whenever I’ve brought these muffins to a party or playgroup, no one can even tell they are gluten free. This is a real compliment!

Another advantage to this recipe, is that it has many uses; have it for breakfast, a snack or even use as a cupcake at a party. You could bake it as a carrot cake but use a different pan, increase the cooking time to 45 minutes. It’s always been a hit in our house, even for the non-gluten free crowd! I hope you’ll try it.

How to Make Your Own GF Flour Blend

One of the best resources back in the beginning was my friend Amy Andrews. You can check out her blog here. She provided me with the following gluten free flour substitution. I have found it to be very effective for baking (note: since then, I have created two other flour blends. Find those here):

• 3 cups brown rice flour
• 1 1/4 cups millet flour
• 3/4 cup tapioca flour

Put this in a bowl and combine with a whisk. Transfer to a container, like a quart sized mason jar. Use this as a flour substitute; it works great. For every 2 cups, she suggests adding 1/2 tsp of xantham gum.

Gluten-Free Carrot Muffins

• 1/2 cup vegetable oil
• 1/2 cup white sugar* (see note)
• 1/2 cup brown sugar
• 2 large eggs, room temperature
• 3 tablespoons water
• 1 1 /4 cups gluten-free flour blend
• 1/2 teaspoon xanthan gum (omit if your flour blend has it already)
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon fine kosher or sea salt
• 1 cup raisins
• 1 1/2 cups packed grated carrots (about 4 medium carrots)
• 1/2 cup chopped nuts (optional)
• 1/2 cup shredded unsweetened coconut (optional)

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1. Preheat oven to 325℉.
2. In a large bowl, combine oil, sugar, and brown sugar. Mix well. Add eggs and water, and mix.
3. In another bowl, combine dry ingredients. Mix well then add raisins, making sure they are coated with flour.
4. Mix flour mixture into wet ingredients, then carrots. If using nuts and/or coconut, add with the carrots.
5. Pour batter into greased muffin tins. Bake 18-22 minutes, until either you can smell the muffins or when pressed, the muffin bounces back and does not leave an impression** (see note).

*Note: you can decrease the sugar if you would like. You can also use a sugar substitute or coconut sugar.

**Note: gluten-free baking is different from traditional baking. I have found that GF baked goods need to be tested differently than the toothpick test.

After I made the muffins, I shredded another carrot (per the request of my almost 4 year old son). I couldn’t resist sharing. These two crack me up! But it goes to show that you should never make assumptions about what kids will eat. How many of you would give your children shredded raw carrot for breakfast? I never thought I would but the proof is in the pudding…or maybe the muffins!