Deliciously Moist Gluten-Free Carrot Muffins
These delightful gluten-free, dairy-free, egg-free, and yeast-free carrot muffins are a game changer for those with food allergies, especially for my fiancé, who has Celiac disease. Living in Italy can make it a challenge to find safe, ready-made goods, but this recipe allows us to enjoy the sweetness of carrot cake in muffin form. Enjoying a bit of nostalgia, these muffins are moist, tender, and bursting with flavor. They can be easily adapted to your taste by adding nuts or using different gluten-free flours, making them incredibly versatile. Perfect for breakfast, snacks, or even dessert, these muffins will surely impress everyone, regardless of dietary restrictions. Buon Appetito! Ciao!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
soy flour
1 cup (measured)
white sugar
1/4 cup (measured)
brown sugar
1/4 cup (packed and measured)
baking soda
1/4 teaspoon (measured)
baking powder
1/4 teaspoon (measured)
salt
1/4 teaspoon (measured)
cinnamon
1/2 tablespoon (measured)
grated carrot
1/2 cup (freshly grated)
dried shredded coconut
1/4 cup (measured)
raisins
1/4 cup (measured)
soymilk
1/2 cup (measured)
Instructions
1
Preheat your oven to 190°C (375°F) and prepare a muffin pan by greasing it lightly or lining it with muffin cups.
2
In a medium-sized mixing bowl, whisk together the soy flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until well combined.
3
Stir in the grated carrots, shredded coconut, and raisins into the dry mixture until evenly distributed.
4
Pour in the soy milk and mix gently until all ingredients are just combined; be careful not to overmix.
5
Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full.
6
Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when touched.
7
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these carrot muffins gluten-free?
Yes, these muffins are specifically designed to be gluten-free, making them safe for those with Celiac disease.
Are these muffins dairy-free?
Yes, the recipe is dairy-free and uses soymilk as the liquid base.
Is this recipe egg-free?
Yes, these carrot muffins are egg-free, catering to those with egg allergies or dietary restrictions.
Do these muffins contain yeast?
No, this recipe is completely yeast-free.
What type of flour is used in this recipe?
The recipe uses 1 cup of measured soy flour as the gluten-free base.
At what temperature should I preheat the oven?
Preheat your oven to 190°C (375°F) before baking.
How long should the muffins bake?
The muffins should bake for approximately 30 minutes until a toothpick comes out clean.
How many ingredients are required for this recipe?
This recipe requires a total of 11 ingredients.
Can I add nuts to these carrot muffins?
Yes, the recipe is versatile and you can easily adapt it by adding nuts to your taste.
How much white sugar is needed?
The recipe calls for 1/4 cup of measured white sugar.
How much brown sugar should I use?
You will need 1/4 cup of packed and measured brown sugar.
How much cinnamon is in the recipe?
The recipe includes 1/2 tablespoon of measured cinnamon for flavoring.
Do I need to use freshly grated carrots?
Yes, the recipe specifies 1/2 cup of freshly grated carrot.
Does this recipe include coconut?
Yes, it includes 1/4 cup of measured dried shredded coconut.
Are there raisins in these muffins?
Yes, the recipe calls for 1/4 cup of raisins.
How much soymilk is required?
The recipe requires 1/2 cup of measured soymilk.
What leavening agents are used?
The recipe uses 1/4 teaspoon of baking soda and 1/4 teaspoon of baking powder.
How should I prepare the muffin pan?
Grease the muffin pan lightly or line it with muffin cups.
How do I mix the dry ingredients?
Whisk together the soy flour, sugars, baking soda, baking powder, salt, and cinnamon in a medium-sized bowl until well combined.
When should I add the carrots and raisins?
Stir the grated carrots, shredded coconut, and raisins into the dry mixture before adding the liquid.
Should I be careful about overmixing?
Yes, you should mix gently until ingredients are just combined and be careful not to overmix.
How full should I fill each muffin cup?
Spoon the batter into the pan, filling each muffin cup about 3/4 full.
How do I check if the muffins are done?
Insert a toothpick into the center; if it comes out clean and the tops spring back when touched, they are finished.
How should the muffins be cooled?
Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Are these muffins suitable for breakfast?
Yes, they are perfect for breakfast, snacks, or even dessert.
Can I use different gluten-free flours?
Yes, the recipe can be adapted using different gluten-free flours to suit your preference.
Is there salt in the recipe?
Yes, the recipe includes 1/4 teaspoon of salt.
What is the texture of these muffins?
These muffins are described as moist, tender, and bursting with flavor.
What is the origin of this recipe inspiration?
The recipe was inspired by the challenge of finding safe gluten-free goods while living in Italy.
Are these muffins allergy-friendly?
Yes, they are allergy-friendly as they exclude gluten, dairy, eggs, and yeast.