Gluten Free Orange Carrot Muffins Recipe - Celiac Disease
Sep 25 2008

Gluten Free Orange Carrot Muffins Recipe

Do you enjoy gluten free muffins? Chances are if you buy them pre-made, you’re probably only getting things like blueberry muffins, chocolate chip muffins, etc. If you want an interesting muffin, you’ll need to bake it yourself.

Here is an interesting recipe for orange carrot muffins that I figured I would share with everyone.

Gluten Free Orange Carrot Muffins Recipe

Dry Ingredients:

  • 100g Ground Almonds/Meal
  • 90g Rice flour (Doves Farm)
  • 40g Tapioca flour/starch (Allergy care)
  • 1tsp GF Baking Powder
  • 1tsp Ground Cinnamon (Goodalls)
  • ½ tsp of Ground Mixed Spice (Goodalls)
  • ½ tsp of Bread Soda
  • ½ tsp of Xanthan Gum
  • Large pinch of salt (about 1/8 tsp)

Wet Ingredients:

  • 200g Demerara Sugar
  • 6 Tbls vegetable Oil
  • 2 Eggs
  • 2 Tbls of Orange Juice
  • Grated rind of a Large Orange
  • 200g Carrots peeled and grated (set aside)
  • 60g of Sultanas
  • 80g of Chopped Walnuts
  • 3 X 6 Muffin Trays
  • 18 Paper cases

Muffin Directions:

  1. Pre-heat to 350F.
  2. Mix sugar, eggs, oil, orange juice until smooth (set aside).
  3. In a separate bowl mix all dry ingredients.
  4. Add the dry ingredients to the wet mixing bowl.
  5. Add the sultanas, chopped walnuts and grated carrot mix.
  6. Fill into the paper cases in the muffin trays.
  7. Bake for about 50 – 60 Minutes.
  8. Rotate trays during baking.
  9. Allow to cool on Racks.
  10. Once cooled, top muffins with icing.

If you’d like to check out other recipe ideas, check out our gluten free recipes page!

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

Comments

  1. Stephanie says:

    Great recipe! I subbed teff & brown rice flour for the rice flour, and pecans for the walnuts, and the results were moist and delicious! This is one of those recipes where you don’t miss the gluten & dairy at all. I only baked mine for around 40 minutes and they were well-done. It seemed like a lot of orange zest, but the orange flavor is actually very subtle. Also, I wasn’t sure what “mixed spice” was, so I used pumpkin pie spice. I filled the muffin liners nearly to the top, and they didn’t rise much beyond that. I also thought the nut & raisin quantities were just right – I don’t like a lot of raisins, but they do add something.

  2. Stephanie says:

    Same Stephanie – just wanted to say thanks – I’ve made this recipe 4 or 5 times now and it is so good!

    When I didn’t have orange zest, I used lemon; another time I subbed grated butternut squash for the carrot, both worked beautifully. (The recipe needs no adjustments, really.) Great job.

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