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.
