GLUTEN FREE CARROT MUFFINS
GLUTEN
FREE CARROT MUFFINS
These delicious
blender muffins taste like carrot cake! Made with oat flour, they are
gluten-free, dairy-free, and vegan.
INGREDIENTS
·
2 1/2 cups rolled oats (certified gluten free)
·
2 tablespoons flax meal
·
2 teaspoons baking powder
·
1/2 teaspoon baking soda
·
1/4 teaspoon salt
·
2 teaspoons cinnamon
·
1/2 teaspoon nutmeg
·
1/2 teaspoon ginger
·
1 1/2 cups almond milk
·
1/3 cup cashew butter
·
1 teaspoon vanilla extract
·
1/2 cup plus 2 tablespoons pure maple syrup
·
1 1/2 cups grated carrots (2-3 large carrots)
·
1/2 cup chopped walnuts, plus more for garnish
·
1/2 cup raisins
·
1/3 cup unsweetened shredded coconut
·
1/2 cup dairy free cream cheese, room temperature
·
1/4 cup dairy free butter, room temperature (I like
Miyoko's)
·
1/2 teaspoon vanilla extract
·
1 cup organic powdered sugar
INSTRUCTIONS
1. Preheat
the oven to 375 degrees F. Line a muffin tin with liners. I recommend
unbleached parchment liners, as they don't stick.
2. Place
the oats into a blender and cover. Turn on and blend until the oats are as
finely ground as possible. Add the flax meal, baking soda, baking powder, salt,
cinnamon, nutmeg, and ginger. Blend again to combine. Add the almond milk,
cashew butter, vanilla, and maple syrup. Blend just until smooth. Turn off and
remove the blender from the base. Use a spatula to combine and incorporate any
remaining flour stuck at the bottom. Fold in the grated carrots, walnuts,
raisins, and coconut.
3. ………………………………….
4. ……………………………………………..
Full instructions: Click here
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