Allergen-Free Raisin-Carrot Muffins recipe

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Ingredients

¾ cup raisins
¼ cup orange juice
1 ½ cups rice flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon xanthan gum
1 cup finely shredded carrots
¼ cup vegetable oil
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)

Nutrition Info

197.5 calories
carbohydrate: 38 g
cholesterol: : -
fat: 4.9 g
fiber: 1.4 g
protein: 1.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 189.9 mg
sugar: 18.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

  2. Mix raisins and orange juice together in a small bowl.

  3. Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.

  4. Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.

  5. Make a well in the center of the flour mixture, pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Recipe Yield

1 dozen muffins

Recipe Note

These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.

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