I often find inspiration for my recipes from regular bakers. These muffins are no exception; they were inspired by The Best Ever Muffins by Loving My Domestic Life. I replaced the flour with gluten-free flours, substituted brown rice syrup for the sugar, and removed the oil. Then I added grated carrots, some more spices, and chopped pecans.
Ingredients:
1/4 cup milk (or rice milk or almond milk)
2 eggs
1 1/4 cup applesauce
3/4 cup brown rice syrup (or sugar)
1 cup grated carrots
1 cup chopped pecans
1 /2 cup brown rice flour
1/2 cup sorghum flour
2 T. potato starch
2 T. tapioca flour
1 tsp. xanthan gum
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 teaspoon ginger
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup gluten free oats
Mix together the milk, eggs, applesauce, and brown rice syrup. Stir in carrots and pecans. In a separate bowl, sift together dry ingredients. Mix the oats with the dry ingredients. Mix the wet and dry ingredients together until just moistened. Pour into sprayed or lined muffin tins. Bake at 350 degrees for 20 minutes or until an inserted toothpick comes out clean.
For more delicious gluten-free recipes, visit Slightly Indulgent Tuesdays.
Sounds great! I’ve been wanting to make some sort of carrot muffin. Although I’m impressed you can take a regular recipe and convert it to gluten free. I always have to start with a gluten free recipe. Whenever I try to convert old favorite recipes to gluten free, it becomes a mess.
Love this recipe! Its fun to find a recipe that is already gluten free, refined sugar free, and even dairy free! I usually have to make some sort of alternation for myself when using others recipes. That means I’ll really have to try this one!
Alea–These look and sound great! They definitely meet my current way of eating, too.
But, now I must admit, I haven’t tried brown rice syrup yet. Where do you find it? Online? Health food store? Could one substitute honey instead do you think?
Thanks!
Shirley
I buy brown rice syrup at my local Whole Foods Market. (I use Lundberg Sweet Dreams Organic Brown Rice Syrup, which is certified gluten free.) It has a lower glycemic index than most sweeteners, it has a milder flavor, and it is less expensive than buying local honey for me. So it is a win-win-win IMHO.
I will write a post on this tomorrow with links, because it makes a nice crisp cookie and is wonderful when used to make toffee!
But, yes, you can substitute honey if you want.
Thanks so much for the info, Alea. No Whole Foods near me, but perhaps the Wegmans in town may carry it. We raise bees so we have a neverending supply of wonderful honey, but a lower glycemic index is always good.
I’ll look forward to your post!
Shirley
Well if you don’t have to pay for honey, then I would use that!