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Gluten-free Carrot Muffins

I don't know how to take a good photo of a muffin.


The 4-year-old has been requesting carrot muffins for a while now. I used Cookie and Kate's recipe as a guideline, but made several changes: 
- I substituted wheat flour for Bob's Red Mill 1:1 gluten-free flour
- Instead of 1 3/4 cups of flour, I used 1 cup of flour and 1 cup of quick-cooking oats
- I skipped the ginger and nutmeg, and went heavy on the cinnamon instead
- I didn't measure the amount of carrots I ended up with, but I'm pretty sure it was more
- I skipped the walnuts and went heavy on the raisins
- I added a little bit of brown sugar and skipped the turbinado sugar on top
- I used vegetable oil instead of coconut oil
- I disregarded the instructions about adding things in a certain order, and instead dumped everything into a bowl at once and then mixed. The fact that I didn't use coconut oil helped this (I had nothing that was prone to solidifying), and also the fact that I had no gluten in the mixture (nothing that could be overworked as far as I know)

These were delicious and we will make them again.

The Recipe:
1 c gluten-free 1:1 flour
1 c quick-cooking oats
1.5 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 large carrots, shredded (or crumbled in the food processor)
1 c raisins
1/3 c vegetable oil
1/2 c maple syrup
2 tb brown sugar
2 eggs
1 c plain yogurt
1 tsp vanilla
  • Put everything in a bowl and mix.
  • Pour into greased muffin tin
  • Bake at 425 for about 20 minutes, until a toothpick comes out clean

The Verdict:
Overall grade: A+
Overall reason: Moist, fluffy, texturey, and just the right level of sweet
Time to prepare: 1 hour
Mommy bunny quote (via 4-year-old): "These are too good! I want to take all of them!" Also, 4-year-old says that the muffins are better mashed into a cookie shape.

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