Best 2 Gluten Free Dairy Free Egg Free Yeast Free Carrot Muffin Recipes

Calling all allergy sufferers and health-conscious eaters! This article presents a collection of delectable gluten-free, dairy-free, egg-free, and yeast-free carrot muffin recipes that are sure to tantalize your taste buds. Whether you're following a restrictive diet or simply seeking healthier alternatives, these recipes offer a symphony of flavors and textures that will make you forget about your dietary limitations. From classic carrot muffins with a moist and tender crumb to creative variations featuring unique ingredients like coconut flour, almond butter, and maple syrup, this article has something for every palate. Get ready to embark on a culinary journey that will leave you feeling satisfied and energized, without compromising on taste or dietary needs.

Here are our top 2 tried and tested recipes!

GLUTEN FREE CARROT MUFFINS

Gluten Free Carrot Muffins image

These gluten free carrot muffins look and taste like they just came out of your favorite bakery! And a pretty, light sprinkling of brown sugar on top adds lots of flavor.

Provided by Nicole Hunn

Categories Muffins

Number Of Ingredients 14

Ingredients

2 cups all purpose gluten free flour blend ((I used Better Batter; click through for details))
1 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
2 cups fresh carrots (peeled and grated)
6 ounces raisins ( or semi-sweet chocolate chips)
9 tablespoons virgin coconut oil (at warm room temperature (See Recipe Notes0)
4 eggs (at room temperature, beaten)
3/4 cup buttermilk ( at room temperature)
1 teaspoon pure vanilla extract
2 tablespoons light brown sugar (for sprinkling (optional))

Steps:

Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.

GLUTEN FREE, DAIRY FREE, EGG FREE & YEAST FREE CARROT MUFFIN

Gluten Free, Dairy Free, Egg Free & Yeast Free Carrot Muffin image

I love this recipe!!! I am not food allergy sensitive but my Fiancé is a Celiac plus other food allergys. This being said it has opened up a whole new world of baking so that he can still have all the things he enjoys. We live in Italy so it is more difficult to find things already prepared and safe for him. This recipe is my version of carrot cake. It is moist and sweet just like the real thing. I like to use it to make breads this recipe makes either 1 loaf of bread,8 muffins or 1 - 8' cake. It is very versatile and you can add other flours or nuts if you can have them. I hope that you enjoy this recipe as much as we do !!! Now back to the lab ( I mean the kitchen) to create more recipes for my food allergy and Celiac friends. Buon Appetito!! Ciao

Provided by lacona.armstrong

Categories Breads

Time 40m

Yield 8 Muffins, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup soy flour or 1 cup any type flour
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 cup grated carrot
1/4 cup dried shredded coconut
1/4 cup raisins
1/2 cup soymilk

Steps:

Preheat oven to 190°c or 375°f.
Mix together all dry ingredients in a medium size bowl .
Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
Remove from the oven and let cool.

Nutrition Facts : Calories 140.8, Fat 4.3, SaturatedFat 1.9, Sodium 141.4, Carbohydrate 22.6, Fiber 1.2, Sugar 16.8, Protein 5

Tips:

Prepare your ingredients: Before you start baking, measure and gather all of your ingredients. This will help you stay organized and ensure that you don't miss anything.
Use fresh, quality ingredients: The fresher your ingredients, the better your muffins will taste. Use organic carrots and gluten-free, dairy-free, egg-free, and yeast-free ingredients whenever possible.
Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
Let the batter rest: Letting the batter rest for a few minutes before baking allows the gluten-free flours to absorb the liquid, resulting in a more tender muffin.
Bake the muffins at a high temperature: Baking the muffins at a high temperature helps them to rise and brown properly.
Don't overbake the muffins: Overbaking the muffins can make them dry. Check the muffins for doneness a few minutes before the baking time is up.

Conclusion:

These gluten-free, dairy-free, egg-free, and yeast-free carrot muffins are a delicious and healthy snack or breakfast option. They are packed with flavor and nutrients, and they are easy to make. Whether you are looking for a gluten-free, dairy-free, egg-free, or yeast-free muffin recipe, or you are simply looking for a delicious and healthy muffin recipe, this recipe is sure to please.