Gluten Free Carrot Muffins

Name: Gluten Free Carrot Muffins Recipe
Yield: 24
Ingredients: 3 eggs; 3/4 c Splenda; 3/4 c Sugar; 1/4 c olive oil; 1 cup unsweetened applesauce; 3 tsp vanilla (McCormick's brand is gluten free); 1 1/2 c sorghum flour from Bob's Red Mill; 1 cup brown rice flour from Bob's Red Mill; 1 tsp xanthan gum; 2 tsp baking powder; 2 tsp baking soda; 2 Tbsp Expandex (modified Tapioca starch); 1 tsp salt; 1/4 c Bob's Red Mill Organic Flax Seed Meal; 3 tsp cinnamon; 2 cup shredded carrots

Number of Servings: 24

Ingredients

3 eggs3/4 c Splenda3/4 c Sugar1/4 c olive oil1 cup unsweetened applesauce3 tsp vanilla (McCormick's brand is gluten free)1 1/2 c sorghum flour from Bob's Red Mill1 cup brown rice flour from Bob's Red Mill1 tsp xanthan gum2 tsp baking powder2 tsp baking soda2 Tbsp Expandex (modified Tapioca starch) 1 tsp salt1/4 c Bob's Red Mill Organic Flax Seed Meal3 tsp cinnamon2 cup shredded carrots

Directions

Blend all ingredients in order listed. Scoop into muffin tins. Fill about 2/3rds full. This recipe makes either 24 muffins or 2 loaves of bread.

Bake at 350 degrees for 20 minutes for muffins or 50 minutes for bread.

You can substitute the carrots for 2 cups of grated zuchinni or a 15 oz can of pumpkin. If you use pumpkin, you'll want to cut the applesauce by 1/2.

Number of Servings: 24

Recipe submitted by SparkPeople user MOM2BSA.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving