Go Back
Print

Best ever Gluten Free Carrot Muffins

Ingredients

  • 2 cups Gluten Free Flour all-purpose mix see highlighted link in post
  • 1 cup brown sugar
  • 2 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cup peeled grated carrots
  • 1 small/medium grated apple
  • 1 cup grated coconut
  • 1 cup chopped walnuts
  • 1/2 cup dried blueberries
  • 4 large eggs
  • 2/3 cup vegetable oil
  • 2 teaspoon vanilla
  • 4 tablespoons water

Instructions

  • Preheat the oven to 375°F.
  • Lightly grease muffin pan, or line with paper liners lightly sprayed with cooking spray.
  • In a large bowl whisk together the flour, sugar, cinnamon, pie spice, baking soda, and salt.
  • Stir in the carrots, apple, coconut and nuts.
  • In a separate bowl, beat together the eggs, oil, vanilla and water. Add to the flour mixture and stir until evenly moistened.
  • Add blueberries and stir them in.
  • Scoop the batter into the muffin cups till nearly full.
  • Bake for 25 or until a cake tester inserted into the center comes out clean.
  • Remove from the oven and, after 5 minutes, transfer them to a rack to cool.
  • Wrap any leftovers airtight and store at room temperature for several days; freeze for longer.
  • (Makes about 20 muffins)---you'll be glad about this cause I did you a favor and doubled the recipe!