Carrot And Date Muffins Gluten Free Recipes

Steps:

• Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
• Preheat oven to 375°F
• Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
• Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
• Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
• Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
• Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
• Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

Steps:

• In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
• In a large bowl, blend together eggs, oil, yacon and vanilla.
• Blend dry ingredients into wet, then fold in carrots and currants.
• Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
• Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
• Bake at 350° for 10 minutes.
• Cool and serve.

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
• Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
• Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

Steps:

• Preheat the oven to 160°C.
• Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix all the dry ingredients together, set aside.
• Use a food processor with the blade attachment.
• Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
• Add the 5 eggs, process briefly to incorporate everything.
• Then add the dry mixture, only process till everything comes together,now add the raisins.
• Divide the mixture into prepared muffin tins.
• Bake at 160 C for about 20 - 30 minutes.
• To make the frosting.
• Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
• Spread on cooled muffins, sprinkle chopped nuts on top.

Steps:

• Preheat oven to 180C/350°F.
• Sift flours, baking powder and salt and mix evenly.
• Melt the honey in a small saucepan on low heat.
• Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
• Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
• Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.