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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