Amazing Gluten-Free Carrot Muffins
Serves
24
Total Time
45mins
Calories
243
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)
- Gluten-free flour
2 cups (about 240 g)
- Baking soda
2 teaspoons (about 9 g)
- Gluten-free baking powder
2 teaspoons (about 10 g)
- Salt
1 teaspoon (about 6 g)
- Granulated sugar
2 cups (about 408 g)
- Egg
4 (about 200 g)
- Olive oil
½ cup (about 120 ml)
- Vanilla extract
1 tablespoon (about 15 ml)
- Carrot
2 ½ cups (about 336 g)grated
- Unsalted butter
¼ cup (about 72 g)
- Cream cheese
85 g (about ¼ cup)
- Powdered sugar
2 ½ cups (about 306 g)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
