Blender Gluten and Dairy Free Carrot Muffins…and the best butter replacer

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blender Gluten and Dairy Free Carrot Spice Muffins waldorf inspired moms the best butter replacer Follow Me on Pinterest

 

blender gluten and dairy free carrot muffins cups waldorf inspired moms best butter replacer Follow Me on Pinterest

 

blender gluten and dairy free carrot spice muffins batter waldorf inspired moms best butter replacer Follow Me on Pinterest

 

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  blender gluten and dairy free carrot muffins carrots waldorf inspired moms best butter replacer Follow Me on Pinterest

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

Linking to:  Poor and Gluten Free, Allergy Free Wednesday, Gluten Free Wednesday


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Comments

  1. look great, I would be curious as to what flours you used!
    Tessa recently posted..Allergy Free Wednesday #80My Profile

  2. Looks like a great recipe! Am also curious about the brand of GF flour you used!
    Davida recently posted..Healthy Baba GhanoushMy Profile

    • Hi Tessa and Davida,

      Thank you and I’m sorry…I guess I should specify what gluten free flour blend I use. My “go to” quick blend is Bob’s Red Mill because it is the most readily available here in Hawaii. I think that it gives consistently good results. And, I like that it has a large proportion of whole grain flours.

      I also make my own GF blend, but adjust it slightly depending on what I’m making. For example, if I want a lighter product (in color and texture–like a cake), I will add less “heavy” whole grain flours (like garbanzo, millet or brown rice) and add more “starch” flours like potato or tapioca. In general though, I try to use as much whole grain flours as I can.

      My “basic” blend is: 3 cups superfine brown rice flour, 1 cup garbanzo bean flour and 1/2 cup tapioca and 1/2 cup potato flour. And, I don’t know about you, but I have a large bin in my frig where I combine the little bits of pre made mixes and my own mix together to use in pancakes and quick breads.

      I hope this helps. Thanks again for your questions…Much aloha, Lori

  3. These looks wonderful! I love the blended carrots. Thanks so much for sharing them on Waste Not Want Not Wednesday, I’ve pinned it : )
    Danielle recently posted..What to do with Squash Leaves and Stems: 9 Gluten Free Ways to Use Squash Leaves (Tenerumi)My Profile

  4. Thanks for a wonderful recipe. I ended up using “Namasta Perfect Flour Blend” 1cup and then I used Mesquite flour 2/3 cup. Because Mesquite is naturally sweet (kind of caramel taste) I decreased the honey to 1/2 a cup. I also didn’t have a full cup of raisins so I only used a half cup. My wee boy absolutely gobbled them up!

    • Laurel,
      I am so excited to hear about your success with Mesquite flour! I recently heard about it (here in Hawaii we call it Kiawe flour) and want to find and try it. Thanks so much for sharing and I hope to hear from you again soon. Much aloha, Lori

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