Gluten Free Carrot Muffins with DYI Brown Rice Flour Mix

These carrot muffins are so perfect for fall. They are light, fluffy and delicious! It is quick and easy to make!

Gluten Free Carrot with Brown Rice Flour Mix

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs

• ¼ cup maple syrup

• ⅓ cup apple sauce

• ⅓ cup oil (used avocado oil here)

• ¼ cup milk (used almond milk here)

• ½ cup light brown sugar

• 1 teaspoons vanilla extract

• 1 teaspoon apple cider vinegar

Dry Ingredients

• 1 ½ cup DYI gluten free brown rice flour mix

• 1 cup almond flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ginger

• ½ teaspoon nutmeg

• ¼ teaspoon cloves

• ½ teaspoon salt

• ½ teaspoon xanthan gum from Judee's From Scratch

• 1 ¼ cup fresh shredded carrots (about 2 large carrots)

Steps

1. Preheat the oven to 425°F. Line a muffin tin with 12 liners and set aside.

2. In a large mixing bowl, whisk together egg, maple syrup, apple sauce, oil, milk, light brown sugar, vanilla extract, and apple cider vinegar until smooth.

3. Whisk in gluten free brown rice flour mix, almond flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, cloves, and xanthan gum until combined.

4. Add the dry ingredients to the wet mixture until almost incorporated.

5. Add in shredded carrot and fold into the batter.

6. Scoop the batter into the prepared tray.

7. Bake for 14-18 minutes or until a toothpick comes out clean.

8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Storage: Once prepared, these muffins will keep for about 3 days at room temperature, or 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.