Gluten Free Carrot Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
• Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
• Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
• Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

Steps:

• In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
• In a large bowl, blend together eggs, oil, yacon and vanilla.
• Blend dry ingredients into wet, then fold in carrots and currants.
• Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
• Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
• Bake at 350° for 10 minutes.
• Cool and serve.