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Gluten Free Carrot Cake Muffins

Gluten Free Carrot Cake Muffins

These muffins are moist, sweet and everything you want in a carrot cake muffin (or cake!). And the best part? They are gluten free! I really enjoyed making these and hope you enjoy them!!

 

Gluten Free Carrot Cake Muffins

Makes: 30 Muffins (Also can be made into a cake)

Ingredients:

[Dry]

2 cup Almond Flour

1 cup Tapioca Flour

6 T Milled Flax Seed

1 tsp Xantham Gum

1 1/2 tsp Cinnamon 

1/2 tsp Salt

2 tsp Baking Powder

[Wet]

1 cup Shredded, Carrots

1/2 cup Chopped, Walnuts

1/2 cup Raisins 

1/4 cup Chopped, Candied Ginger 

4 Eggs (yolks and whites separated) at room temperature 

1 1/2 cup Coconut Oil (melted)

2 tsp Vanilla Extract 

1 1/2 cup Coconut Sugar

2 T Lemon Juice

Note: It is really important that all the ingredients are at room temperature because if the coconut oil gets in contact with anything cold, it will solidify and make the batter very thick. However, if this does happen microwave your batter in 20 second interval until you are able to mix it.

Instructions:

Preheat oven to 350 degrees. In a bowl, mix all the dry ingredients together and set aside. Place your egg yolks in a bowl and slowly whisk in the melted coconut oil. Add in the coconut sugar, vanilla and lemon juice. When that is all smooth slowly mix in the dry ingredients (don't over mix). With it all mixed up add in the mix ins: carrots, walnuts, raisins and chopped ginger. In the bowl of a stand mixer, add the egg whites and whip until firm peaks. Gently fold the whites into the batter. Place a 1/4 cup measure of batter in a each muffin tin and bake for 15-20 minutes. Enjoy!!

 

-Psalm 100-

Love, Elise

 

 

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