Gluten Free Carrot Cake Muffins
By: Cooking Gluten Free
Published: Thursday, December 30, 2010 - 10:22am

Ingredients




1/2 cup chopped walnuts or pecans
2 1/2 cups carrots, finely grated or chopped
2 cups blanched almond flour
1 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 eggs
1/2 cup agave nectar or maple syrup
1/4 cup coconut or grapeseed oil
2 teaspoons real vanilla extract

Preparation

1 Preheat the oven to 350 degrees.

 2 Line the muffin tin with baking cups. 3 Put your chopped walnuts or pecans on a microwave safe plate and heat for about 30 seconds. Stir and heat another 30 seconds so they'll have a nice toasted flavor. Repeat this process until they are warm and fragrant. 4 Put your carrots in a food processor and finely chop them (or just finely grate) then measure out 2 1/2 C. Set aside.

 5 In a large bowl whisk together all of the dry ingredients.
 6 Beat the eggs until light and fluffy, then add the remaining wet ingredients.

 7 Pour the wet ingredients into the dry and stir well. 8 Fold in the nuts and carrots.
 9 Scoop about 1/4 C into each muffin tin. 10 Bake 15-20 minutes, or until a toothpick inserted into center comes out clean. 11 11. Cool completely before icing.

Comments:
Karlyn Oyama

Hi Cassidy, looks like the recipe's missing here; would love if you could add it in!