Gluten Free Apple Carrot Muffins
I love the spring because of the beautiful blossoms on the trees and all the flowers that are blooming. I love that our family has many birthdays to celebrate in the spring and early summer. I especially love to celebrate new life and this spring we are anticipating our 11th grandchild. We had a “Sprinkled with Love” baby shower this past weekend to celebrate Bethany’s baby girl due in July. I will post about the baby shower later in the week. So there has been lots of baking in my new kitchen over the past few weeks. Today I experimented with a few Gluten Free recipes.
Tomorrow I have a leadership team “end of the year” celebration of encouragement and thankfulness. A few of the gals on our team are gluten free so I thought I would have some fun and try a few new recipes. This recipe was fantastic. I researched Gluten Free mixes to save time instead of making my own blend like I usually do. I found an almond based blend called “Mama’s Almond Blend” on Amazon. I really liked the texture of this flour for these muffins. They do take a lot longer to bake than regular flour muffins. Give this recipe a try-you will love them!
Ingredients
1 egg
1/4 cup olive oil or coconut oil
1/3 cup mashed very ripe banana
1/4 cup maple syrup
1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
1/2 cup brown sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
1-2 tsp ground cinnamon
1 tsp ginger
1/2 cup almond milk, unsweetened
1 heaping cup (packed) grated carrot
2/3 cup gluten-free rolled oats
1/2 cup almond meal
1 cup + 2 Tbsp Gluten Free Flour Mix (I used “Mama’s Almond Blend”)
1/4 cup raw walnuts (chopped) for topping
Preheat oven to 375 degrees
Prepare muffin tin with liners or lightly grease them.
Mix egg, mashed banana, maple syrup and olive oil in a large bowl and whisk to combine.
Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
Add almond milk and stir.
Add grated carrot and stir.
Add oats, almond meal, and gluten-free flour blend and stir.
Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts.
Bake for 32 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. The GF blend just takes longer to bake.
Remove from oven and let set in the pan for 15 minutes. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
Here is my happy little baking helper-testing out our newest Guidecraft kitchen safety guard.
- Ingredients
- 1 egg
- ¼ cup olive oil or coconut oil
- ⅓ cup mashed very ripe banana
- ¼ cup maple syrup
- ½ cup unsweetened applesauce or 1 sweet apple, finely grated
- ½ cup brown sugar
- ½ tsp sea salt
- 1½ tsp baking soda
- 1-2 tsp ground cinnamon
- 1 tsp ginger
- ½ cup almond milk, unsweetened
- 1 heaping cup (packed) grated carrot
- ⅔ cup gluten-free rolled oats
- ½ cup almond meal
- 1 cup + 2 Tbsp Gluten Free Flour Mix ( I used “Mama’s Almond Blend”)
- ¼ cup raw walnuts (chopped) for topping
- Preheat oven to 375 degrees
- Prepare muffin tin with liners or lightly grease them.
- Mix egg, mashed banana, maple syrup and olive oil in a large bowl and whisk to combine.
- Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
- Add almond milk and stir.
- Add grated carrot and stir.
- Add oats, almond meal, and gluten-free flour blend and stir.
- Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts.
- Bake for 32 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. The GF blend just takes longer to bake.
- Remove from oven and let set in the pan for 15 minutes. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
What is your favorite gluten free muffin recipe?
