Dairy 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
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 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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