Gluten Free Carla

I had misplaced this recipe for about 2 years and wanted to make them for the last couple of months.  I was determined to find it today and did!  Hurray!  It had fallen out of my top kitchen drawer down below all of the other drawers.  Here’s my recipe.  These gluten-free carrot muffins are unique because they contain some Italian chestnut flour, which really makes the muffin.  They are heavy like brownies which make them very satisfying.  I hope you enjoy them!

Gluten-free Carrot Muffins

Ingredients

1 cup brown rice flour

2/3 cup Italian chestnut flour

1/3 cup soy flour (or you can use 1 cup total chestnut flour)

2 teaspoons gluten-free and aluminum-free baking powder

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/2 cup chopped walnuts

1/4 cup grape seed oil

1/4 cup organic maple syrup

3/4 cup homemade raw almond milk

1/4 teaspoon Stevia

1 cup shredded carrots

Instructions

1. Preheat oven to 350 degrees.
2. Add all dry ingredients, except for the Stevia, in a bowl; stir thoroughly with a whisk.
3. In a separate bowl blend all wet ingredients, except for carrots, including Stevia.  Beat with a whisk.
4. Add wet mixture to the dry 1 cup shredded carrots and add carrots; blend well.
5. Spoon mixture into oiled lined muffin tins (I use olive oil and an oil spritzer bottle or you can use olive oil spray); and fill them almost to the top (as they will not rise much at all).

Makes about 10 muffins.

If you wish you can add about 1/2 cup of raisins and it should make a full dozen.

I think I’ll try adding an egg next time to see if this makes them lighter and fluffy.  Let me know if you try this and how it turns out.