Gluten Free Carrot Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 123.7
  • Total Fat: 3.7 g
  • Cholesterol: 21.9 mg
  • Sodium: 279.8 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.6 g

View full nutritional breakdown of Gluten Free Carrot Muffins calories by ingredient
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Same basic recipe as the pumpkin muffins but with a few changes. Same basic recipe as the pumpkin muffins but with a few changes.
Number of Servings: 24


    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


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.

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