Name: Gluten-Free Carrot Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups of shredded carrots (about 2 large); 1 cup flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup oil (I use light olive oil); 2/3 cup brown sugar; 2 eggs; 2 Tablespoons plain yogurt; 1 teaspoon vanilla; 1/2 cup chopped nuts, craisins, etc. (optional)

Gluten-Free Carrot Muffins

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4.8 from 4 reviews

These delicious gluten-free carrot muffins are the perfect breakfast option- they taste so good you won’t believe they’re good for you!

Author: Elise
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Category: Breakfast
Method: Oven
Diet: Gluten Free

Ingredients

Scale

1 1/2 cups of shredded carrots (about 2 large)
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oil (I use light olive oil)
2/3 cup brown sugar
2 eggs
2 Tablespoons plain yogurt
1 teaspoon vanilla
1/2 cup chopped nuts, craisins, etc. (optional)

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Instructions

Preheat oven to 350º
In a medium bowl, combine flour, baking soda, and salt
Shred carrots and set aside
In a separate bowl, beat oil, brown sugar, eggs, yogurt, and vanilla together
Stir in carrots, nuts, and other add-ins (if using)
Add flour mix and stir until just combined
Grease or line a muffin tin, and divide batter between six cups, filling each about 7/8 full
Bake for 20 minutes
Remove from oven, and muffin tin to let cool
serve, and enjoy!

Find it online: https://www.frugalfarmwife.com/article/gluten-free-carrot-muffins/