GF Carrot Cake & Raisin Muffins

Vegetables. Trying to get enough into my diet is hard so whenever I can bake with vegetables, it’s a real treat.  I feel like I’m being extra healthy.  I’m unsure how true this is, but I’ll go with it.  Don’t get me wrong, fruits like banana, apple, and berries in baking taste amazing with all of their natural sweetness, but when I’m feeling like something a little more hearty and lower on the sugar I love a good carrot cake recipe.

These aren’t your traditional sugary light and fluffy carrot cake, but instead super dense and filling and of course free from refined sugars.  For the base of this recipe, I use a blend of coconut and quinoa flour with some blended GF oats.   You can also top these muffins with a cream cheese frosting, which I’ve tried, but for me it honestly takes away from the flavour and feels a little less healthy.  Instead I topped my muffins with a few raisins to add a little texture and natural sweetness.

Time to make: 35 minutes

Servings: 10 muffins

Ingredients:

  • 1 cup Gluten Free oats
  • 1/2 cup quinoa flour
  • 1/2 cup coconut flour
  • 1 cup shredded carrots (tip: buy the pre-shredded from the grocery store- little time saver)
  • 3 dates (pitted)
  • 1 tbs holiday spice (this is just a blend of ginger, nutmeg, cinnamon and all things nice)
  • 2 tbs maple syrup
  • 1 tsp vanilla 
  • 1 tbs baking powder
  • 2 large eggs
  • 2 tbs coconut oil
  • 1 cup milk (you can sub almond or coconut milk if lactose intolerant)
  • 1/2 cup crumbled walnuts (optional)
  • 1/2 cup raisins (optional)

Instructions:

  • Preheat oven to 180 Celsius
  • Line muffin tin with muffin liners and spray with a light oil to keep muffins from sticking
  • Blend GF oats in food processor until finely ground
  • Combine oats with quinoa and coconut flour in large bowl

  • Add in crumbled walnuts, baking powder and holiday spice.  Mix together
  • Boil dates and carrots in small saucepan with water for approx 5 minutes or until soft. Allow to cool

  • In small bowl, whisk eggs, coconut oil, vanilla, maple syrup
  • Once carrots and dates have cooled, drain water and transfer to food processor.  Add milk and blend until smooth.
  • Combine all ingredients into large bowl and mix together

  • Divide mixture into muffin tins and top with raisins

  • Bake for approx 20 minutes
  • Allow to cool and enjoy : )

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