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So, I just created this recipe, as I took an old-fashioned carrot and muffin recipe and turned it into a gluten-free and dairy-free recipe.

My FB Live was the first time I baked these Muffins and I think they came out really well actually.

I love recreating old-fashioned recipes to make them my own versions of gluten-free. It took me a long time to accomplish this with baking but cooking, on the other hand, I had a much easier time adjusting and thinking outside the box.

I hope you will try these. They are yummy & you wouldn’t know they are gluten and dairy-free.

To start, let’s heat the oven at 350 Fahrenheit. Fill your muffin pan with paper muffin cups

In a small bowl add:

  • 1 ¾ cup gluten-free Oat Flour
  • 1 ½ teaspoons Baking powder
  • ½ Teaspoon Baking Soda
  • 2 teaspoons cinnamon
  • ½ teaspoon Nutmeg
  • ½ Teaspoon Gloves
  • ½ Teaspoon ground Ginger

In a separate bowl (Kitchenaid mixer)

  • 2 farm fresh eggs (mix well) then add:
  • 1 ½ teaspoons vanilla extract
  • ½ cup local maple syrup
  • ¼ cup Organic brown coconut sugar
  • ¼ cup of coconut milk

Mix all ingredients well together, once mixed add:

  • 1 ¾ cups of organic shredded carrots
  • ½ cup of nuts
  • ¼ cup of raisins

Mix well together then add to muffin pan.

Bake at 350 Fahrenheit for 20-25 min.

Let cool and enjoy with a nice relaxing cup of tea, or beverage of your choice, I like tea with my baking goods.