There is not much I love more than carrot cake! My family's recipe is infamous -- it is decadent and flavorful and a staple at many holidays and birthdays. I wanted to take this well loved recipe and turn it into a muffin recipe!
To me, muffins are lighter, a little bit healthier, and faster to whip up! To accomplish this, the primary change I made to the recipe, is subbing out the Olive Oil for applesauce! My gluten free carrot cake muffins have all the flavor and texture of my family's carrot cake, but are lighter and perfect for when you are on the go!
Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Makes: 12 Muffins
Ingredients:
1 cup GF All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
2 Eggs
1 cup Granulated White Sugar
2 tsp Vanilla Extract
½ cup Unsweetened Apple Sauce
1 cups Shredded Carrots
½ cup Crushed Pineapple, drained
½ cup chopped Pecans or Walnuts
½ cup Shredded Sweetened Coconut
Preheat your oven to 350F and line or grease a muffin tin.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a larger bowl, whisk together eggs, sugar, vanilla, and applesauce. Then add in the shredded carrot, shredded coconut, and crushed pineapple.Â
Gradually add the dry ingredients to the wet ingredients. Then fold in the nuts.Â
Evenly distribute the batter into your muffin tin, which should be about â…“ of a cup of batter per muffin.
Bake for 25-30 minutes or until a toothpick comes out clean.
Remove from the oven and let the muffins cool in the pan for 10-15 before removing and placing on a cooling rack.
Enjoy!