These fluffy, delicious gluten-free carrot cake muffins are packed with carrots, pineapple, applesauce, raisins and pecans.
I love a good carrot cake so when I set out to create these gluten free muffins I wanted to make sure they held there moisture and were not dry. With some good ole’ trial and error, I believe these are the perfect gluten free version. The combination of using applesauce and pineapple juice give the muffins the texture you would expect from cake.
What makes up gluten free carrot cake muffins?
- 1 for 1 all purpose gluten free flour
- Crushed pineapple w/juice
- Sweetener of choice
- Baking Soda
- Baking Powder
- Sea Salt
How to get the muffins to be moist
I know some people hate that word “moist”. But that is what I’m talking about here, the retaining of moisture to create the fluffy, light consistency. The combinations of apple sauce and the crushed pineapple juice is the key to making these muffins not only tasty but also not dry. Crushed pineapple with the juice from a can is a must. This recipe has been tried with both diced and raw and it did not come out quite the same. The only modification that could be made is instead of using apple sauce would be pureed butternut squash or pumpkin. This will allow for the consistency to be the same and not drastically change the flavor.
How to store and re-heat
These muffins can be stored in the refrigerator up to 5 days post baking in a glass container. For long term storage, an airtight ziplock or food saver bag in the freezer for up to 3 months.
For reheating, wrap in paper towel or napkin and place a drop of water on top of wrapped muffin. Place in microwave on 15 seconds to warm up. You can also do the same method in the oven on 350 degrees for 3-5 minutes.Print
GLUTEN-FREE CARROT CAKE MUFFINS
- Total Time: 60
- Yield: 12 1x
- Diet: Gluten Free
These fluffy gluten-free carrot cake muffins are packed with carrots, pineapple, applesauce, raisins and pecans.
- 1 1/2 c 1 for 1 all purpose gluten free flour
- 4 eggs
- 3 c peeled, grated carrots
- 1 15oz can crushed pineapple
- 3/4 c raisins
- 3/4 c sugar (dry sweetener of choice)
- 1/2 c apple sauce
- 1/4 c pecans
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- Pre-heat oven to 325 degrees
- Peel and grate carrots
- Mix flour, baking powder, baking soda, sea salt and cinnamon together
- Add in carrots and raisins
- Make sure the carrots and raisins do not stick together as they will form clumps if they are not separated
- In separate bowl, mix together the eggs, apple sauce, sugar, pineapple with juice and pecans
- Combine bowls and mix all ingredients together to create the batter
- Pour batter into individual muffin cups
- Bake for 45-50 minutes or until the tops are golden brown
- Substitutions: Instead of apple sauce, you can use pureed butternut squash or pumpkin. Instead of raw sugar you can use monk fruit sweetener, coconut sugar or maple sugar. It must be a dry sugar or the consistency will not be exact if using a liquid sugar such as maple syrup or honey. Instead of pecans, you could sub with walnuts.
- Gluten free flour: I used Bob Red Mills 1 for 1 all purpose gluten free flour.
- Crushed pineapple from a can is a must for this recipe. Diced or raw will not work.
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten free muffins, gluten free carrot cake muffins, breakfast, dessert, snacks,
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