As someone who could once eat dairy and who now can’t, I really miss it. I especially miss a good piece of cheese…and butter. In baked goods especially, nothing I used before could replicate that rich mouthfeel that butter gives. I finally however found the best butter replacer ever–“aroma free” coconut oil. It has to be aroma free because my son hates (and I mean HATES) the smell and taste of coconut. I’ve tried sneaking regular coconut oil in baked goods before, but he can always taste it and refuses to eat it. He can’t smell or taste this “aroma free” coconut oil however and he happily eats everything I make with it. Finally! I can get great texture and that same richness of butter in my baked goods like these blender gluten and dairy free carrot muffins.
One of the best things about these blender muffins is that they are so QUICK to make. No shredding or chopping carrots. No creaming together the wet ingredients by hand.
The other great thing about these muffins is that the carrots are chopped so finely by the blender that your kids won’t know they are there. My finicky kids won’t even eat carrot cake when they can see large flecks of carrots…
So if your kids are coconut haters and picky vegetable eaters like mine, give these blender gluten and dairy free muffins a try. And hooray for the best butter replacer ever!
BLENDER GLUTEN AND DAIRY FREE CARROT MUFFINS
* 1 2/3 cups gluten free flour mix
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon xanthan gum
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon pumpkin pie spice mix
* 3/4 cup roughly chopped carrots
* 2 eggs
* 3/4 cup honey
* 2/3 cup coconut oil
* 1 cup raisins (soaked in hot water for 10 minutes and drained)
1) Preheat oven to 350 degrees and prepare muffin tin. (makes 12-14 muffins depending on size)
2) Combine flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and pumpkin pie spice mix. Mix thoroughly.
3) Place carrots, eggs, honey and oil into blender (or food processor or Vitamix) and process for 1-2 minutes or until smooth and creamy.
4) Pour carrot mixture into flour mixture and mix by hand until well blended. Stir in raisins.
5) Spoon batter into muffins tins and bake for 20-25 minutes until golden brown.
Makes 12-14 muffins