Sunday, March 22, 2009

Gluten Free Carrot Pineapple Coconut Muffins

I needed some new options. I am so tired of chocolate muffins for my kids. They just don't seem as nutritious as other muffins. I decided it was time to make a new recipe. Hopefully the kids will love this as much as I did. I snagged one right out of the oven. They are so delicious. A hint of cinnamon, pineapple and carrot.

Gluten Free Carrot Pineapple Coconut Muffins

2 Cups GF Flour Mixture (I used 1 cup Better Batter and 1 Cup GF Pantry Beth's Flour Mix)

1/4 cup shredded coconut

1 tsp Baking Powder

2 tsp Baking Soda

1/2 tsp salt

1 tsp xanthan gum

2 tsp cinnamon

1/2 cup cinnamon applesauce

3/4 cup sugar

1/4 brown sugar

4 large eggs

1 1/2 C Oil (I used 1 cup Coconut oil and 1/2 cup Coconut Ghee)

1 tsp vanilla extract

6 oz crushed pineapple

2 cups shredded carrots

Mix together flour, shredded coconut, sugar, xanthan gum, cinnamon, salt, baking powder & baking soda.

Mix together eggs, oil & vanilla. When combined, add crushed pineapple.

Add pineapple mixture to dry ingredients, then add carrots.

Pour into greased muffin tins or line with paper wrappers. Bake at 350 degrees for 30-40 mins or until the toothpick comes out clean.

Printer Friendly Version

1 comment:

Arizona mom to eight said...

They look really good, muffins are hit or miss for us, always experimenting with flours, and not always happy with the graininess or the dry texture.