Yum! Carrot muffins are my new favorite muffin, and I'm thrilled to be able to share this recipe with you! For my readers who don't eat GF, just use 1 1/2 cups all-purpose flour as a substitution for the white and brown rice flours.
I think muffins are my favorite GF "bread" product to make. Because they form a natural crust as they bake, I've found that I can skip out on the xanthan gum most of the time with no problem. My kids love having muffins for breakfast, and usually they freeze well for breakfasts on the go.
***Carrot Muffins
2 cups grated carrots (right around 4 large carrots)
3/4 cup brown rice flour
3/4 cup white rice flour
3/4 cup brown sugar (I mixed 3/4 Tbsp. molasses into 3/4 cup white sugar)
1/2 cup applesauce (I use naturally unsweetened)
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1 tsp. baking soda
2 eggs
Preheat oven to 350. Lightly grease 12-count muffin tin. In large mixing bowl, combine flours, cinnamon, ginger, ground cloves, salt, baking soda, and brown sugar. Stir until well combined. Slowly stir in 2 cups grated carrots, eggs, and applesauce until batter forms. Divide mixture evenly between 12 muffin cups. Bake for 20-25 minutes. If necessary, slowly go around the muffins with a knife to loosen them from the muffin tin.
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