Recipe: Spicy Carrot Cake Muffins

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Hello!  Heather here for Vanessa! Aren’t you guys glad it’s almost spring? I don’t know about you guys, but this winter has been one of the longest, wettest, greyest winters I can remember. So, I was a little over-enthusiastic when warm weather finally got here. Like I-wore-shorts-and-flip-flops-in-48-degrees-kind-of-enthusiastic. Needless to say, it’s all things spring over at my place. 

These muffins are a simple, easy way to get ready for Easter and to get your kids to eat carrots. Carrot cake is the ONLY way my toddler will even consider carrots. Ground ginger and nutmeg give these muffins a slight kick, while brown sugar and butter create that classic, comforting flavor. Plus, they come together in just a few minutes.  

The muffins pictured are gluten free, but we created this recipe so that you could use an all-purpose gluten free flour or a regular all-purpose flour. Just leave out the xanthan gum if you are using wheat flour. We used this brown rice flour blend to keep things whole grain.

These little muffins pair perfectly with coffee or milk. They are the perfect treat for a pale, spring morning, especially when you are shivering in your self-inflicted summer attire.

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INGREDIENTS

1 1/2 cups all-purpose gluten free flour

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1 teaspoon xanthan gum

3/4 teaspoon salt 

1/2 teaspoon ground cinnamon 

1 teaspoon ground ginger 

1/4 teaspoon grated nutmeg 

3/4 cup (1 1/2 sticks) unsalted butter, melted 

1 cup packed light-brown sugar 

1 large egg 

2 tablespoons plain low-fat  Greek yogurt 

1 teaspoon pure vanilla extract 

1 1/2 cups shredded carrots (from about 4 medium carrots)

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Step 1: Preheat oven to 375F. (If your carrots aren’t already shredded, throw them in a food processor for about 1 minute.) In a large bowl, whisk together flour, baking soda, baking powder, xantham gum, salt, and spices. 

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Step 2: In a smaller bowl, combine brown sugar, butter, egg, yogurt, and vanilla. Fold in carrots. 

Step 3: Add wet ingredients to flour mixture.  Stir until well-mixed. 

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Step 4: Line a muffin pan with cupcake liners. Scoop batter into muffin tins.

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Step 5: Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes.  Enjoying tricking your kids into begging for carrots. (Yields 12) 

 

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I'm a Christian, wife, mama, and a gluten-free blogger over at A Sweet Simple Life. I love people, especially the ones that make the world a little brighter. If I'm not trying to fluff up my relentlessly flat hair or chasing my toddler around, you'll find me reading, tutoring, running, or pinning.

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