John Myers
Super Juicy Carrot Muffins, Gluten-free
The perfect super juicy carrot muffins, gluten-free recipe with a picture and simple step-by-step instructions.
- 150 g Grated carrots – are about 2 carrots
- 140 g Grated almonds
- 50 g Fine-Leaved oat flakes
- 100 ml Maple syrup
- 100 ml Rapeseed oil
- 3 piece Free range eggs medium
- 20 g Corn starch e.g. Maizena
- 1 tbsp Tapioca starch
- 1 tbsp Tartar baking powder
- 1 piece Organic orange zest
- 1 Teaspoon (level) Cinnamon
- 1 pinch Salt
- 2 tbsp Organic raisins – to taste
- Preheat the oven to 180 degrees top / bottom heat, prepare muffin molds. Quantity fits exactly for a normal muffin tin (12 pieces).
- Whisk finely grated carrots (weighed 150 grams) with the almonds, oat flakes, rapeseed oil and maple syrup. Add the eggs and stir in the corn starch mixed with baking powder, tapioca starch, cinnamon and salt. I like the combination of carrots and orange, so I rub orange peel into it. If you like, you can also add raisins or some granola. Or none of it :-).
- Pour the finished mixture into the muffin cups. I use an ice cream scoop so that there is the same amount everywhere. Bake in the oven for about 15-20 minutes, chopsticks test. They should give way slightly to pressure. I decorated with carrot spirals for the photos, but cream cheese or something similar would also work wonderfully. To make it vegan, simply replace the three eggs with 3 tablespoons of flaxseed mixed with 3 tablespoons of water. Let the flaxseed soak for about 10 minutes before use.
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