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 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
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
- 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