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    Home / Recipes / Recipes / Appetizers & Snacks

    Carrot Cake Muffins

    Jun 8, 2012 · Leave a Comment

    Carrot Cake Muffins
    Appetizers & SnacksBaked GoodsDesserts

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    • Yield 12 muffins
    • |
    •  

    Ingredients

    • 2 cups all-purpose gluten-free flour (add 1 ½ tsp. xanthan gum if not included in the mix)
    • 1 cup sugar
    • 2 teaspoons baking powder
    • 1 tablespoon ground cinnamon
    • ½ teaspoon salt
    • 3 eggs
    • 1 cup vegetable oil
    • 2 teaspoons Gluten Free vanilla extract
    • 1 green apple, core removed; shredded
    • 2 ½ cups shredded carrots
    • ⅓ cup sweetened flaked coconut

    Optional:  top muffins with cream cheese frosting

    Directions

    Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with non-stick baking spray.
    In a medium-sized mixing bowl, sift together gluten-free flour, sugar, baking powder, cinnamon, and salt.
    In the bowl of a standing mixer, combine the eggs, oil, and vanilla extract. Mix until well combined.
    Slowly add the dry ingredients to the mixture and mix well. Using a spatula, fold in the apple, carrots, and coconut.
    Divide the batter evenly among the 12 prepared muffin cups.
    Bake for 18 to 21 minutes, until golden brown and a toothpick inserted comes out clean. Cool before serving.

    Recipe Courtesy:  Dr. Stephen Wangen
    & Delight Gluten Free

    « Vegan Peanut Butter Cookie Pie Recipe
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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