Carrot Coconut Muffins

I thought you’d really enjoy this recipe for carrot coconut muffins. This was another of my recipes that I tweaked over the holidays to make gluten free. I’d already changed it to dairy free a few years ago.

I made a test batch and took it to the family to get their thoughts. They were a hit with everyone – so THANKS FAMILY for being guinea pigs! But in all honesty I knew they’d like them!

At the bottom of the post you’ll find affiliate links to the two different flours I’ve been using. One has xanthan gum and one doesn’t. I find they both work well. I’ve been alternating which one I use depending on what I’m able to find.

Carrot Coconut Muffin from sloCooking.net

Carrot Coconut Muffins

1 cup sugar
3 eggs
3 tbsp. vegetable oil
¼ cup vanilla soy milk
2 tsp. vanilla extract
1 tsp. cinnamon
¼ tsp. allspice
1 cup gluten free all purpose flour
1 tsp. xanthan gum
1 tsp. baking soda
¼ tsp. baking powder
1 cup shredded carrot
1 cup shredded unsweetened coconut
¼ cup gold raisins

Pre-heat oven to 350’
Line muffin tins with liners
Mix sugar, eggs, oil, soy milk, and vanilla until combined
In a separate bowl sift dry ingredients together, then slowly pour into wet ingredients, mix until moist
Fold in shredded carrot, coconut & raisins
Fill muffin liners
Bake 25-30 minutes or until muffins spring back when lightly pressed


Carrot Coconut Muffins
 
Author:
Ingredients
  • 1 cup sugar
  • 3 eggs
  • 3 tbsp. vegetable oil
  • ¼ cup vanilla soy milk
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • ¼ tsp. allspice
  • 1 cup gluten free all purpose flour
  • 1 tsp. xanthan gum
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • 1 cup shredded carrot
  • 1 cup shredded unsweetened coconut
  • ¼ cup gold raisins
Instructions
  1. Pre-heat oven to 350’
  2. Line muffin tins with liners
  3. Mix sugar, eggs, oil, soy milk, and vanilla until combined
  4. In a separate bowl sift dry ingredients together, then slowly pour into wet ingredients, mix until moist
  5. Fold in shredded carrot, coconut & raisins
  6. Fill muffin liners
  7. Bake 25-30 minutes or until muffins spring back when lightly pressed

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