Carrot Muffins

So I made these muffins for Easter, took pictures, wrote the recipe out, had plans to post it on here, and I totally forgot. Oops! Oh well, better late than never.

These muffins rock. They could be a healthy breakfast muffin or you could turn it into a carrot cupcake by adding some frosting. Cream cheese icing is most traditional for carrot cake, but I have to admit, I'm not a huge fan of the soy cream cheeses. Instead I would add lemon zest/juice to a vanilla frosting for that tangy effect.

This recipe has a lot of ingredients, but don't be scared. Also, eat these muffins within 2 days. Otherwise they get kinda stale. 

Carrot Muffins

Yield: 12 small muffins

1 cup rice milk

1 ½ tsp apple cider vinegar

1 ½ cup Bob's Red Mill All Purpose Gluten Free Flour

¾ cup brown rice flour

1 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 ½ tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

¾ cup + 2 tbsp sugar

½ cup oil

2 tbsp molasses

1 ½ tsp vanilla

1 ½ cups grated carrots (about 3-4 large carrots)

¾ cup chopped pineapple

¾ cup raisins

½ cup chopped walnuts 

- Stir together non-dairy milk and apple cider vinegar. Set aside while you prepare all of the other ingredients.  

- In a large bowl, whisk together both flours, the baking powder, baking soda, salt, and spices.

- In another large mixing bowl whisk together the sugar, oil, molasses, and vanilla. Pour in the milk/vinegar mixture and whisk until incorporated.

- Slowly add the dry ingredients to the wet and mix until combined. Fold in the shredded carrots, pineapple, raisins and walnuts.

- Pour the batter into lined muffin tins and bake for about 30 minutes in a 325 degree oven.

Enjoy!

Kim