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gluten free carrot cake muffins

Gluten Free Carrot Cake Muffins

Carolyn
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Servings 22 muffins

Ingredients
  

  • 2 ½ cups gluten free all purpose flour
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. cinnamon
  • ⅛ t. allspice
  • pinch of ground ginger
  • ¼ t. kosher salt
  • 1 cup sugar
  • ¾ cup brown sugar
  • 1 ¼ cup vegetable oil
  • ½ cup mashed banana
  • 4 eggs
  • 2 cup grated carrots*

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Combine together dry ingredients in medium bowl and stir together.
  • Using a stand mixer, beat both sugars, vegetable oil, and mashed banana together on medium speed for 5 minutes.
  • Add in the eggs one at a time until fully incorporated.
  • Add your dry ingredients to mixer and beat until well combined then fold in your finely pulsed carrots.
  • Spray or line your muffin tins and then fill each one ¾ full. Bake for 25 minutes.

Notes

*If you don't mind the carrots being hardly noticeable or even prefer them so pulse the carrots in a food processor until smaller than the size of rice. 
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