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  • CARROT MUFFINS - WHEAT FREE-GLUTEN FREE

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    CARROT MUFFINS - WHEAT FREE-GLUTEN FREE
    Prep time:
    Cook time:
    Servings: 18 Muffins
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    WHEAT FREE - GLUTEN FREE & ORGANIC FOR HEALTH PREHEAT OVEN TO 350 DEGREES F. SPRAY MUFFIN PAN CUPS WITH OLIVE OIL USE PAPER LINERS FOR PAN CUPS IF AVAILABLE

    Ingredients

    • 1 CUP ALMOND MEAL - ORGANIC FLOUR
    • 1/2 CUP GLUTEN FREE PANTRY - All purpose organic flour
    • 1/2 CUP GROUND GOLDEN ORGANIC FLAXSEED-Ground in Ninja
    • 1 CUP CHOPPED ORGANIC WALNUTS
    • 2 TEASPOONS ORGANIC GROUND CINNAMON
    • 1 1/2 TEASPOONS ORGANIC BAKING POWDER
    • 1 TEASPOON BAKING SODA
    • 1 1/2 TEASPOONS ORGANIC XANTHAN GUM
    • 1 TEASPOON ORGANIC GROUND NUTMEG
    • 1/2 TEASPOON ORGANIC GROUND CLOVES
    • 1/2 TEASPOON ORGANIC SALT
    • 1 CUP SHREDDED ORGANIC CARROTS
    • 1/2 CUP ORGANIC RAISINS
    • 1 TEASPOON ORGANIC VANILLA FLAVORING
    • 2 ORGANIC EGGS, SEPARATED FOR BEATING EGG WHITES
    • 1/2 CUP ORGANIC STEVIA, POWDERED 0R 1/4 TEAS. LIQUID STEVIA
    • 1/2 CUP ORGANIC COCONUT MILK
    • 1/4 CUP ORGANIC COCONUT OIL OR OLIVE OIL
    • 1/2 CUP ORGANIC APPLESAUCE
    • 1/4 TEASPOON CREAM OF TARTAR FOR EGG WHITES BEING WHIPPED.

    Directions

    1. PREHEAT OVEN TO 350 DEGREES F. & SPRAY MUFFIN PAN CUPS WITH OLIVE OIL.
    2. IN LARGE BOWL, STIR TOGETHER ALMOND FLOUR, ALL PURPOSE FLOUR (WHITE & FLUFFY), GROUND FLAX, WALNUTS, CINNAMON, BAKING POWDER, BAKING SODA, ZANTHAN GUM, NUTMEG, CLOVES AND SALT.
    3. STIR IN THE SHREDDED CARROTS, RASINS AND VANILLA.
    4. IN A MEDIUM BOWL, SEPARATE THE EGG YOLKS FROM WHITE AND ADD STEVIA, COCONUT MILK, OIL, AND APPLESAUCE.
    5. IN A SMALL BOWL, BEAT THE EGG WHITES AND CREAM OF TARTAR WITH AN ELECTRIC MIXER ON HIGH SPEED UNTIL STIFF PEAKS FORM. GENTLY FOLD THE BEATEN WHITES INTO THE EGG YOLK MIXTURE UNTIL COMBINED.
    6. FOLD THE COMBINED EGG MIXTURE INTO THE FLOUR MIXTURE UNTIL WELL COMBINED.
    7. DIVIDE THE BATTER AMONG THE MUFFIN CUPS (18) FILLING EACH ABOUT HALF FULL..
    8. BAKE FOR 30 MINUTES OR UNTIL A WOODEN PICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN.
    9. COOL IN THE PAN ON A RACK FOR 5 MINUTES.
    10. SERVE WARM OR REMOVE FROM THE PAN, COOL AND PUT IN STORAGE CONTAINER.

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