Barley Free Gluten Free Carrot Muffins
Total time47 min
Prep time20 min
Cook time22 min
4.7(23)
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Learn more →Ingredients
12 servings
For the muffins
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup neutral oil (such as canola or vegetable oil)
- ½ cup whole milk
- 1 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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