Gluten Free Pineapple Carrot Muffins

Name: Gluten Free Pineapple Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 small muffins
Ingredients: 236.59 ml brown rice flour; 118.29 ml gluten-free oats, ground or 118.29 ml sorghum; 59.14 ml flax seed, ground; 118.29 ml arrowroot or 118.29 ml other starch; 4.92 ml baking powder; 4.92 ml baking soda; 4.92 ml guar gum; 28.34 g chia seeds, ground (two tablespoons); 9.85 ml apple pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg & cloves and a pinch of ginger); 2.46 ml celtic sea salt; 118.29 ml granulated sugar; 59.14 ml light brown sugar; 118.29 ml coconut oil or 118.29 ml vegetable oil; 4.92 ml vanilla; 2 eggs, room temperature; 354.88 ml carrots, grated finely; 236.59 ml crushed pineapple, drained

Submitted by Chef 616082

"A delicious and nutritious gluten free muffin that bakes well and freezes great."

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Ready In:: 45mins
Ingredients:: 17
Yields:: 12 small muffins

ingredients

236.59 ml brown rice flour
118.29 ml gluten-free oats, ground or 118.29 ml sorghum
59.14 ml flax seed, ground
118.29 ml arrowroot or 118.29 ml other starch
4.92 ml baking powder
4.92 ml baking soda
4.92 ml guar gum
28.34 g chia seeds, ground (two tablespoons)
9.85 ml apple pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg & cloves and a pinch of ginger)
2.46 ml celtic sea salt
118.29 ml granulated sugar
59.14 ml light brown sugar
118.29 ml coconut oil or 118.29 ml vegetable oil
4.92 ml vanilla
2 eggs, room temperature
354.88 ml carrots, grated finely
236.59 ml crushed pineapple, drained

directions

In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
Add the wet ingredients to the dry, mixing well.
Fold in the carrots and pineapple.
Let sit for 30 minutes to allow the gum time to work.
Bake in a 375 degree oven for 15 to 25 minutes.

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Reviews

Delicious, moist and healthy ingredients! I swapped the brown rice flour for GF oat flour (that's what I had) and xanthum gum for guar gum (again, that's what I had in my pantry). I topped the muffins with a sprinkle of cinnamon sugar and a few chopped walnuts. I cooked them for 18 minutes and they were perfect! Moist, fluffy, a nice crumb. They actually taste better the next day when all those delicious flavors sit together. My only complaint is that they needed more salt. I might add banana for a little punch next time. I will absolutely make these again. I would not have ever guessed they were GF! No gritty aftertaste. I will try with brown rice flour next time also! Thanks for a great recipe....

Suzanne W.
Great, healthy muffin! I tweaked the recipe...actually doubled it and used 1t xanthan gum, some potato starch to stretch the arrowroot powder and 3 eggs (only had a little flax) then, because it seemed too dry, added some coconut milk and crossed my fingers! Viola, they were perfect! Going to be making this recipe A LOT!!

jtrane
4 1/2 stars. A bit better to me than Recipe #302989 and much better than Recipe #27627. As another reviewer I am not fond of this kind of cake/muffin but I had lots of carrots and some fresh pineapple (which I think made it a tad better) that was going to go bad. I was craving cake so this recipe fit. I used quick cooking oats as we are corn free. I used potato starch and tapioca starch instead of arrowroot and I omitted the flax and chia seeds as I didn't have any but I added an extra egg replacer and I used canola oil for the oil. I found it better with the finely grated carrot not called for in other recipes. I may make these again if I have leftover pineapple.

UmmBinat
Not too fond of carrotcake or pineapple, I eyed this recipe suspiciously at first. Until we had leftover pineapple and carrots in the house and rather than letting them go to waste I decided to give this one a try. And guess what? They were delicious! I even went so far as to buy some cans of pineapple for my pantry, just in case there'll be leftover carrots someday ;-)

Suzy mom to 2

Tweaks

4 1/2 stars. A bit better to me than Recipe #302989 and much better than Recipe #27627. As another reviewer I am not fond of this kind of cake/muffin but I had lots of carrots and some fresh pineapple (which I think made it a tad better) that was going to go bad. I was craving cake so this recipe fit. I used quick cooking oats as we are corn free. I used potato starch and tapioca starch instead of arrowroot and I omitted the flax and chia seeds as I didn't have any but I added an extra egg replacer and I used canola oil for the oil. I found it better with the finely grated carrot not called for in other recipes. I may make these again if I have leftover pineapple.

UmmBinat

RECIPE SUBMITTED BY

Chef 616082

Our family is gluten, dairy, corn, soy and nightshade free and feel much better for the diet change. I decided early on to make cooking and baking a hobby so I wouldn't feel hard done by having to make everything from scratch. Our diet is so much better now. I'm thankful to this and other recipe sites and the many living without bloggers for their great ideas and inspiration. I've chosen not to become a premium member so thank you everyone for reviewing my recipes. I hope they were helpful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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