Amazing Gluten-Free Carrot Muffins

by

MealDiva

POSTED Mon, November 3, 2014

Serves

24

Total Time

45 MINS

Calories

242

This yummy carrot muffin recipe uses freshly grated carrots and gluten-free flour and baking powder to make healthy, kid-friendly muffins with a delicious cream cheese topping. (Gluten-Free)

recipe-image

    INGREDIENTS


  • Gluten-free flour icon
    Gluten-free flour

    2 cups (about 240 g)

  • Baking soda icon
    Baking soda

    2 teaspoons (about 9.3 g)

  • Gluten-free baking powder icon
    Gluten-free baking powder

    2 teaspoons (about 10 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Granulated sugar icon
    Granulated sugar

    2 cups (about 408 g)

  • Egg icon
    Egg

    4 (about 200 g)

  • Olive oil icon
    Olive oil

    ½ cup (about 109.2 g)

  • Vanilla extract icon
    Vanilla extract

    2 teaspoons (about 8.8 g)

  • Carrot icon
    Carrot

    2 ½ cups (about 324 g)grated

  • Unsalted butter icon
    Unsalted butter

    ¼ cup (about 72 g)

  • Cream cheese icon
    Cream cheese

    85.12 g (about ¼ cup)

  • Powdered sugar icon
    Powdered sugar

    2 ½ cups (about 306 g)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Grease a clean mini muffin pan
  • 3. Add gluten-free flour, baking soda, gluten-free baking powder and salt to a clean medium bowl
  • 4. Whisk briefly until combined then set aside
  • 5. Add granulated sugar and egg to a clean large mixing bowl
  • 6. Mix together until combined
  • 7. Add olive oil and vanilla extract to the batter
  • 8. Beat until smooth
  • 9. Transfer dry ingredients to batter
  • 10. Beat until blended
  • 11. Add carrot to the batter
  • 12. Mix until combined
  • 13. Spoon batter into mini muffin pan
  • 14. Bake until springy to touch - 15 min, 175°C
  • 15. Transfer onto cooling rack
  • 16. Add unsalted butter, cream cheese, vanilla extract and powdered sugar to a clean large mixing bowl
  • 17. Beat until smooth - high speed
  • 18. Frost muffins

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