Gluten Free Carrot Muffins
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
Introduction
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
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
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.
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.