Gluten-free, Dairy-free Carrot Cake Muffins (Made with Muffin & More Mix)

gluten-free, dairy-free carrot cake muffins recipe

I love having yummy baked goods sitting on the counter for easy snacks- these didn’t last long! These have a nice amount of density and light carrot cake zesty flavor. Dairy-free and Gluten-free.

Servings 12 Muffins
Prep Time 15 minutes
Cook Time 20-30 minutes
Passive Time N/A

Ingredients

3 eggs
1/3 milk of choice (we used almond)
2 tsp vanilla
1/4 tsp orange zest (optional but yummy!) In a separate bowl mix:
2 cups Muffin and More Mix
1/4 tsp salt
1/2 tsp baking powder
1/8 tsp clove
1/8 tsp ginger
1 tsp cinnamon
1 cup softened coconut oil
2/3 cup brown sugar
1/3 white sugar

2 cups grated carrots
coconut flakes

Instructions

Preheat oven 325

Cream coconut oil, brown sugar and white sugar.

Add and mix the rest of the ingredients (hold out the grated carrots and coconut)

Mix until just incorporated.

Fold in grated carrots.

Fill lined muffin tins with batter.

Top with a generous tsp of coconut flakes per muffin.

Bake for 20-30 mins.

Allow to cool completely. Enjoy!

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