Gluten-free Dairy-free Chocolate Carrot Muffins
An unlikely, yet delectable, combination! The carrots add an extra level of sweetness and are responsible for the moist texture of these muffins, which make a perfect breakfast or afternoon snack, especially for those on a GFCF diet.
1 ¼ c. white rice flour
¼ c. corn flour
½ c. dairy free baking cocoa
¾ c. sugar
½ t. baking powder
½ t. baking soda
¼ t. salt
1 c. soy or rice milk
2 T. vegetable oil
¼ c. unsweetened applesauce
1 large egg, lightly beaten
1 t. vanilla extract
2 large carrots, grated
Preheat oven to 400º F.
Prepare a 12-section muffin pan by lining with paper cupcake liners or by spraying with cooking spray*; set aside.
Grate carrots and set aside.
In a medium mixing bowl, combine flours, cocoa, sugar, baking powder, soda, and salt, stirring with a wire whisk to blend. Set aside.
In a separate small mixing bowl, combine all remaining ingredients except carrots and stir until well blended.
Pour liquid mixture into dry ingredients and stir until mixture is thoroughly moistened. Add carrots and stir gently.
Evenly portion batter into the sections of the prepared pan, and bake for 20 – 25 minutes or until a toothpick inserted in center of muffins comes out clean, taking care not to over bake.
After removing from oven, allow to cool for 10 minutes before removing to serving tray.
*If you use cooking spray, make sure to read the label carefully, as some contain milk! And you already know to be judicious about reading ALL your labels for gluten and any other known allergens. E
An unlikely, yet delectable, combination! The carrots add an extra level of sweetness and are responsible for the moist texture of these muffins, which make a perfect breakfast or afternoon snack, especially for those on a GFCF diet.
1 ¼ c. white rice flour
¼ c. corn flour
½ c. dairy free baking cocoa
¾ c. sugar
½ t. baking powder
½ t. baking soda
¼ t. salt
1 c. soy or rice milk
2 T. vegetable oil
¼ c. unsweetened applesauce
1 large egg, lightly beaten
1 t. vanilla extract
2 large carrots, grated
Preheat oven to 400º F.
Prepare a 12-section muffin pan by lining with paper cupcake liners or by spraying with cooking spray*; set aside.
Grate carrots and set aside.
In a medium mixing bowl, combine flours, cocoa, sugar, baking powder, soda, and salt, stirring with a wire whisk to blend. Set aside.
In a separate small mixing bowl, combine all remaining ingredients except carrots and stir until well blended.
Pour liquid mixture into dry ingredients and stir until mixture is thoroughly moistened. Add carrots and stir gently.
Evenly portion batter into the sections of the prepared pan, and bake for 20 – 25 minutes or until a toothpick inserted in center of muffins comes out clean, taking care not to over bake.
After removing from oven, allow to cool for 10 minutes before removing to serving tray.
*If you use cooking spray, make sure to read the label carefully, as some contain milk! And you already know to be judicious about reading ALL your labels for gluten and any other known allergens. E
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