Gluten-Free Carrot Pineapple Muffins
These carrot pineapple muffins are delicious, moist, and very easy to make! They're also gluten-free, but you would never know it! Sweetened with maple syrup and pineapple, these muffins have hints of cinnamon and nutmeg and are a perfect for breakfast, a packed lunch, or an afternoon snack!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 grams oat flour
- 60 grams tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 medium carrot, (coarsely grated)
- 1/4 cup finely chopped pineapple, (excess juice squeezed out)
- 2 tablespoons neutral flavored oil
- 1/4 cup maple syrup
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 1/2 teaspoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon rolled oats ((or crushed oats))
- Chopped walnuts
- Raisins
- Rolled oats
Instructions
- 1
Preheat oven 350F/180C.
- 2
Combine oat flour, tapioca starch, baking soda, salt, cinnamon, and nutmeg in a mixing bowl and whisk until well combined.
- 3
Add grated carrots to dry ingredients and toss to coat.
- 4
In a separate bowl, combine oil, maple syrup, egg, and vanilla extract and beat or whisk until well mixed.
- 5
Add the wet mixture and pineapple to the dry ingredients and mix with a spoon or spatula until just combined.
- 6
Divide batter among muffin tin prepared with liners, filling each cup just about full.
- 7
If desired, sprinkle muffins with cinnamon sugar oat topping.
- 8
Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.