Healthy and Delicious Gluten-Free Muffin Recipe
Hello there food lovers, nutrition enthusiasts, and recipe seekers! Today, I am excited to share with you my latest creation – the gluten-free carrot sweet potato muffins recipe. As a nutritionist cum food blogger, I am always on the lookout for healthy yet delicious recipes that can be enjoyed by everyone. This recipe is one such creation that is not only nutritious but also scrumptious.
What makes this recipe special is that it combines two nutrient-dense ingredients – sweet potato and carrot – to create a perfect harmony of flavors. These muffins are ideal for breakfast, snacks or even as a dessert. And, the best part is they are gluten-free, dairy-free and made without any refined sugar.
As someone who has personally experienced the benefits of consuming healthy foods, I believe it’s important to educate others about the positive impact of good nutrition choices. These muffins are an excellent source of fiber, vitamins, and minerals that will nourish your body and boost your energy levels naturally.
So buckle up your aprons and join me on this journey to tantalize your taste buds with these delectable gluten-free carrot sweet potato muffins. Trust me, once you try them, you won’t be able to resist them!
Why You’ll Love This Recipe
Are you tired of sacrificing taste for healthy food options? Look no further! This Gluten-Free Carrot Sweet Potato Muffin Recipe is a game-changer in the world of healthy, organic, and dairy-free baked goods. Here are some reasons why you’ll love this recipe:
Firstly, it is made with all-natural, gluten-free, and dairy-free ingredients that promote good health while still delivering an irresistible taste. Say goodbye to the side effects of gluten intolerance or dairy sensitivities and hello to this spectacular recipe!
Secondly, it contains a perfect balance of nutrients from the sweet potato and carrots – two popular vegetables that many people overlook – that provide essential vitamins A, C, and K as well as potassium.
Thirdly, these muffins are perfect for families who lead busy lives because they could be made ahead of time and stored in your fridge or freezer; making them a fantastic addition to the meal prep routine. You’ll always have a nutritious snack on hand!
Lastly, these muffins are suitable for any occasion, breakfast table or dessert table. The cinnamon, ginger, vanilla extract spices used give a lovely flavour profile which makes them delightful even by themselves.
So what are you waiting for? This recipe is perfect for anyone looking to cut out gluten or dairy products and still be able to enjoy a delicious baked good. From their nutritional value to their convenience and mouth-watering taste, these muffins are sure to satisfy everyone’s cravings.
Ingredient List
Here are the ingredients required to make these delicious gluten-free carrot sweet potato muffins:
- Almond Flour 1 cup
- Gluten-free all-purpose flour blend 1/2 cup
- Quinoa flour 1/2 cup
- Rolled oats (use certified gluten-free if necessary) 2 cups
- Baking powder 1 teaspoon
- Baking soda 1 teaspoon
- Xanthan gum 1/2 teaspoon
- Ground cinnamon 2 teaspoons
- Ground ginger 2 teaspoons
- Salt 1/4 teaspoon
- Eggs, at room temperature 2 large
- Coconut sugar or stevia sweetener 1/4 cup
- Raw honey or maple syrup 1/3 cup
- Coconut oil, melted and cooled 1/4 cup
- Unsweetened coconut milk or almond milk 1/2 cup
- Applesauce, unsweetened 1/4 cup
- Vanilla extract (or powder) 2 teaspoons
- Carrot, shredded (from about a medium-large carrot) 1 cup
- Sweet potato, baked and mashed well (from about a large sweet potato) 1 cup
Note: The ingredient list can be customized according to your personal preferences. You can substitute certain ingredients for others based on your dietary needs.
Make sure to have all of the ingredients measured and ready-to-go before starting the preparations to ensure a smooth process while baking these healthy and delicious gluten-free carrot sweet potato muffins.
The Recipe How-To
Now that we know what makes this recipe special and the necessary ingredients, let’s jump into the how-to section. Here’s how to create those yummy Gluten-Free Carrot Sweet Potato Muffins:
Step 1: Preheat your oven
Preheat your oven to 350°F (180°C).
Step 2: Prep muffin tray
Use a muffin tin paper liners or grease with coconut oil spray to prevent sticking.
Step 3: Mix dry ingredients
In a large bowl, mix dry ingredients – 1 cup almond meal, 1 cup sweet potato flour (baked sweet potato mashed and then sifted), 1 cup gluten-free oat flour, 2 tspn baking powder, 1 tspn baking soda, and ½ tspn xanthan gum. Mix all ingredients thoroughly so there are no lumps and set aside.
Step 4: Mix wet ingredients
In another bowl, mix together the wet ingredients – 3 eggs, ½ cup coconut milk, ⅓ cup raw honey, ¼ cup unrefined coconut oil, ¼ cup unsweetened applesauce, 1 tsp vanilla extract, and grated carrots and sweet potatoes. Mix them all together until they are fully combined.
Step 5: Combine both mixtures
Slowly pour the wet mixture into the dry mixture while stirring continuously until you obtain an even batter.
Step 6: Add spices
Add in any spices that you want according to your taste preference. We suggest adding in some cinnamon or ginger to enhance its flavour even more.
Step 7: Pour and bake
Pour the batter into each muffin compartment until they are about ¾ full. Bake for around 25-30 minutes or until the muffins have risen and turned golden brown on top.
Step 8: Cool and serve
Remove muffins from the tray and allow them to cool. Serve with your favourite hot beverage and enjoy!
Substitutions and Variations
You might not have every ingredient in your pantry for this gluten-free carrot sweet potato muffins recipe. Don’t worry, because here are several substitutions and variations that you can consider.
– Flour: Instead of using almond meal, you can also use quinoa flour, oat flour, or a gluten-free flour blend. These options provide excellent texture and are readily available in most health food stores.
– Sweeteners: If you don’t want to use raw honey or stevia, other natural sweeteners like maple syrup or coconut sugar can work well with this recipe. Since maple syrup is less sweet than honey, you may need to adjust to your desired sweetness.
– Oil: Using coconut oil adds a wonderful flavor to the muffins. But if you run out of coconut oil, try swapping it with olive oil or vegetable oil.
– Applesauce: Applesauce is a fantastic substitute for eggs because it provides moisture while enhancing the sweetness in baked goods. If you’re vegan or allergic to eggs, replace the egg with 1/4 cup of applesauce per egg in this recipe.
– Vegetables: The recipe uses both carrots and sweet potatoes, but if you only have one of these vegetables available, feel free to use either one. You can also substitute zucchini or apple instead of carrots to achieve different flavors.
– Toppings: Explore different toppings like almond butter or coconut yogurt for an even richer indulgence of flavors.
With these substitutions and modifications, you have more flexibility to tailor these gluten-free sweet potato muffins according to your taste preferences and dietary needs. Don’t be afraid to experiment until you find the perfect combination that satisfies your palate!
Serving and Pairing
One of the best things about these gluten-free carrot sweet potato muffins is that they are incredibly versatile when it comes to serving and pairing options. These muffins make for a delicious breakfast, snack, or even dessert!
Pairing these muffins with a warm cup of tea or coffee makes for a cozy, comforting combination. The warm, spiced flavors of cinnamon and ginger perfectly complement the sweetness of the carrots and sweet potatoes.
You can also add some variety to your servings by pairing them with different spreads or toppings. Try spreading on some almond butter or vegan cream cheese for a tasty twist. For a more indulgent treat, top with some melted dark chocolate or drizzle with maple syrup.
If you’re hosting a gathering or party, serve these muffins amongst other breakfast treats like vegan smoothie bowls or fresh fruit salad. You can also make mini-muffin versions for bite-sized nibbles.
No matter how you choose to serve them, these gluten-free carrot sweet potato muffins are sure to become a favorite. They’re healthy yet indulgent, satisfying yet light – perfect for any occasion!
Make-Ahead, Storing and Reheating
Looking for an on-the-go breakfast or snack? These gluten-free carrot sweet potato muffins are a great choice as they can be prepped ahead of time, stored in the fridge or freezer, and reheated whenever you need them.
To make ahead, simply bake as usual and let cool completely. Then, wrap each muffin in plastic wrap or place in an airtight container to store in the fridge for up to 5 days or in the freezer for up to 3 months.
To reheat, simply pop them into the microwave or oven. Microwaving on high for about 20 seconds should do the trick, while reheating in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through will also work.
If you prefer your muffins warm and fresh out of the oven but don’t want to make an entire batch, you can freeze the unbaked batter instead. Simply spoon the batter into greased muffin cups and freeze until solid. Once frozen, transfer them to a resealable bag and keep frozen until ready to use. Just remember to add an extra couple of minutes to the baking time if baking from frozen.
No matter how you choose to store or reheat them, these gluten-free carrot sweet potato muffins will remain a deliciously healthy treat that’s perfect for any occasion.
Tips for Perfect Results
When it comes to baking gluten-free muffins, achieving the perfect texture and taste can be a bit of a challenge. However, with these tips in mind, you can achieve the best results for your carrot sweet potato muffins recipe.
One tip to keep in mind is to make sure your ingredients are at room temperature before you begin. This allows the ingredients to mix together more easily and evenly, ensuring a more consistent texture throughout your muffins.
Another key tip is not to overmix the ingredients. Overmixing causes the gluten-free flours to break down and become gummy, resulting in heavy and dense muffins. Instead, mix just until all the ingredients are combined and leave any lumps.
Using silicon muffin cups would save time and won’t stick giving you an easy clean up option. be sure they are really non stick before using them.
For optimal rising, use fresh baking powder and baking soda. It’s also important to check the expiration date on each ingredient.
Consider using stevia instead of sugar as well, this gives you the sweet taste without adding unwanted calories into your diet.
Lastly, adding some ginger spice along with cinnamon spice blend will enhance the natural sweetness of your sweet potato muffin recipe making it more inviting to savor in every bite.
By following these tips and tricks, you can ensure that your gluten-free carrot sweet potato muffins are perfectly moist, flavorful, healthy, and delicious!
Bottom Line
In conclusion, these Gluten-Free Carrot Sweet Potato Muffins are a treat that you won’t feel guilty about indulging in. By using nutritious ingredients, such as sweet potato, almond meal, and coconut milk, these muffins are not only gluten-free but also dairy-free and refined sugar-free. With the addition of delicious spices like cinnamon and ginger, these muffins have a warm and comforting flavor that is perfect for any season.
Don’t be intimidated by the thought of baking gluten-free goods. With the right instructions and tips, anyone can do it! These muffins are perfect for breakfast, as a snack or even as a guilt-free dessert. Additionally, they can be made ahead of time, stored and reheated with ease.
Whether you’re cooking for yourself or a loved one with dietary restrictions, these muffins are sure to satisfy your sweet tooth without compromising your health. So go ahead and give this recipe a try – your taste buds and body will thank you for it!
Gluten Free Carrot Sweet Potato Muffins Recipe
Ingredients
- 1/2 cup almond meal
- 1/2 cup quinoa flour
- 1/2 cup cooked sweet potato
- 1 cup carrot (finely grated or finely chopped in a food processor)
- 1/2 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup applesauce
- 1/4 cup coconut oil
- 1/4 cup raw honey (use 1/2 cup if you don't have stevia)
- 1/4 cup coconut milk (melted)
- 3 eggs
- 1 teaspoon xanthan gum
- stevia (1/2- 1 dropper NuNaturals)
- 2 dashes ginger
Instructions
- Preheat oven to 350.
- Combine everything in a food processor until it is a smooth thick batter.
- Fill muffin tins almost full. They rise a little bit not much though. Makes between 16-20 muffins.
Add Your Own Notes
Nutrition
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