Muffins can be lifesavers for our family now that we’re back to our busy schedules. Early mornings and school lunches are begging for quick solutions, and since I value healthy options, it’s up to us to make them ahead of time, or to find the best options out there. These gluten-free carrot coconut muffins have been just the thing we’ve needed. Don’t they look yummy?!
Bonus: these gluten-free carrot coconut muffins are full of ingredients you likely have in your pantry already:
- Brown rice flour
- Raisins, pecans or walnuts
- Unsweetened, shredded coconut
- Coconut oil
- Unsweetened applesauce
Recipe for gluten-free carrot coconut muffins
These products came in super handy in making these muffins and are used quite often in my kitchen:
- These environmentally-safe, unbleached muffin liners are the only ones that I use.
- If you also like to bake muffins (hello!!), this aluminum muffin tin is super durable and won’t rust.
- I upgraded to this cooling rack a year or two ago and love it. Plus, isn’t it so pretty?!
- My father is from India and I have lots of stainless from our visits. But this stainless steel mixing bowl set comes with lids, and is something that I could totally go for!
Gluten Free Carrot Coconut Muffins combine brown rice flour, applesauce, grated carrots, coconut & more for a tasty muffin that's healthy, too!
- 1 3/4 cups brown rice flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp cinnamon
- 1/4 cup melted coconut oil
- 3 medium ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup milk of choice (I used hemp)
- 2 tsp vanilla
- 2 eggs, beaten
- 1/4 cup maple syrup
- 1 cup shredded carrots
- 1/2 cup unsweetened dried coconut shreds
- 1/2 cup raisins, walnuts or pecans
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Preheat oven to 350 degrees F and line a muffin tin with liners. In a large bowl, mix dry ingredients. In a medium-sized bowl, mix wet ingredients.
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Make a well (hole) in the middle of the dry ingredients and pour the wet ingredients in. Mix to incorporate. Fold in mix-ins.
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Divide mixture between 12 muffin liners/cups. Bake for 26-29 minutes, until tops are golden brown and a toothpick inserted into the middle of the muffin comes out clean.
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Let cool before enjoying.
My kids have been enjoying these for breakfast, we’ve been putting them in lunches, and also using them for after-school snacks. I love that they are full of good real food ingredients, and the taste is yummy, too. LMK if you try them in the comments below!
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