Healthy and Delicious Gluten Free Muffins Recipe
Welcome to my gluten-free pineapple carrot muffins recipe, where healthy and tasty meet in the middle! Whether you’re looking for a quick breakfast on-the-go or a healthy snack between meals, these muffins are the perfect solution. Plus, they’re free of gluten, dairy, and loaded with wholesome ingredients that will keep you full and satisfied.
What’s impressive about this recipe is that it manages to strike a perfect balance between sweet and savory. The carrots provide a natural sweetness that pairs perfectly with the tangy and juicy crushed pineapple. The aromatic apple pie spice adds a warm flavor that complements the earthy notes of the flaxseeds, sorghum flour, and arrowroot flour blend.
These gluten-free pineapple carrot muffins are not only delicious but also packed with essential nutrients from real fruits and vegetables. They’re naturally high in fiber, Vitamin A, potassium, and antioxidants that can help support your immune system and gut health.
The best part? This muffin recipe is extremely simple to prepare, using only a few ingredients commonly found in every kitchen. So why wait? Let’s get baking!
Why You’ll Love This Recipe
Are you tired of feeling like you have to compromise on taste when it comes to gluten-free and dairy-free recipes? Well, there’s no need to settle for bland or boring food any longer. This gluten-free pineapple carrot muffin recipe will revolutionize your breakfast routine.
Firstly, these muffins are loaded with healthy ingredients such as shredded carrots and crushed pineapple, which add a subtle sweetness and an extra boost of fiber. Not only are they packed with nutrients, but they also have the perfect texture thanks to the combination of gluten-free flours like sorghum and rice flour, which are bound together using guar gum and flaxseed meal.
Secondly, this recipe is incredibly versatile. You can easily swap out certain ingredients according to your preferences or dietary restrictions. For instance, if you are vegan or paleo, you can use coconut sugar instead of brown sugar and substitute the eggs for applesauce or flax eggs. If you’re feeling extra indulgent, feel free to sprinkle some dairy-free cream cheese frosting on top or even add in some nuts or raisins for more texture.
Lastly, these muffins work perfectly for those who love meal prepping. You can easily make a large batch on the weekend and store them in an airtight container for up to 5 days in the refrigerator or even freeze them for up to a month. They reheat beautifully in the microwave or toaster oven so you can enjoy them on-the-go any time during the week.
Overall, this recipe is not only delicious but also healthy and easy to make. It allows you to enjoy warm, fresh muffins that cater to your unique dietary needs without ever compromising on taste. Trust me; once you try out these pineapple carrot muffins, they’ll quickly become a morning staple in your household.
Ingredient List
Here’s a list of gluten-free ingredients that you’ll need to make these Healthy Pineapple Carrot Muffins:
- 2 large eggs
- 1/2 cup of unsweetened applesauce
- 1/2 cup of canola oil or melted coconut oil
- 1/2 cup of light brown sugar
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 and 3/4 cups of gluten-free flour blend
- 1/2 teaspoon of guar gum
- 1 and 1/2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 1 teaspoon of apple pie spice (optional)
- 1 cup of grated carrots
- 8 oz. can of crushed pineapple, drained
For the gluten-free flour blend, you can use any combination of flours, such as sorghum, brown rice, arrowroot, almond flour, and coconut flour. Substitute guar gum with xanthan gum or omit it altogether if your flour blend already includes it. Use the same amount of guar gum as you would with xanthan.
Make sure to choose a gluten-free can of crushed pineapple with no added sugars or artificial flavors. With shredded carrots and crushed pineapple in every bite, these muffins are loaded with fresh fruit flavors that taste amazing together!
The Recipe How-To
Now that we have looked at the ingredient list and why you will love this recipe, it’s time to get cooking. Here’s a step-by-step on how to make the perfect Gluten Free Pineapple Carrot Muffins:
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or coat with non-stick spray.
Step 2: Mix the Dry Ingredients
Whisk together in a large bowl:
- 1 cup of gluten-free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon apple pie spice
- 1/2 teaspoon guar gum
Step 3: Mix the Wet Ingredients
In another bowl, whisk together:
- 2 eggs
- 1/2 cup coconut oil
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained (reserve juice)
- 1 cup grated carrot (about 3 peeled medium carrots)
Pour wet ingredients into the dry ingredients and whisk until just combined.
Step 4: Combine Dry and Wet Ingredients
Once they are mixed together, mix in:
- 1/4 cup of reserved pineapple juice
And stir until combined. Allow batter to sit for a few minutes allowing it to thicken up.
Step 5: Pour in Muffin Cups
With an ice cream scoop or spoon, pour the batter evenly into muffin cups. You should have enough batter to fill each one about two-thirds of the way.
Step 6: Bake Your Muffins
Bake for approximately 20 -22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Step 7: Let Cool
When finished, remove from the oven and let your muffins cool in the muffin pan for five minutes; then take them out of the pan and place on a wire rack to allow them to cool completely.
And there you have it! Delicious, healthy, Gluten Free Pineapple Carrot Muffins that are perfect for breakfast, snacks, or any occasion.
Substitutions and Variations
This recipe for Gluten-Free Pineapple Carrot Muffins is already packed with wholesome ingredients, but there are still a few modifications you can make to fit your dietary needs and preferences. Here are some substitutions and variations to consider:
– Flour: The recipe calls for a gluten-free flour blend made of sorghum, arrowroot, and brown rice flours. However, you can swap it out for any other gluten-free flour blend you prefer. If you’re not gluten intolerant, you can use regular all-purpose flour or whole wheat flour.
– Sugar: The muffins contain a mix of brown sugar and granulated sugar. If you want to cut back on the sweetness or use healthier alternatives, try using coconut sugar or maple syrup instead.
– Eggs: There are two eggs in this recipe that help bind the ingredients together. For vegans or egg-free options, you can use a flax egg or chia egg instead.
– Oil: Coconut oil provides moisture and flavor to these muffins, but if you don’t have it on hand, you can substitute it with any other neutral-tasting oil like vegetable or canola oil.
– Fruit: While pineapple and carrot is a tasty combination, you can experiment with other fruits like apples, pears, or zucchini. Just make sure they’re shredded finely like the carrots to ensure they cook properly in the muffins.
– Spices: The apple pie spice gives these muffins a warm and cozy flavor, but feel free to mix things up with cinnamon, ginger, or even cardamom!
Whatever substitutions and variations you decide to make to this Gluten-Free Pineapple Carrot Muffin recipe, just remember to have fun and enjoy the delicious end result!
Serving and Pairing
You must resist the urge to devour these Pineapple Carrot Muffins as soon as they are out of the oven, which trust me is no easy feat. They smell and look divine, and you are in for an incredible treat with every bite. Once you have resisted this temptation, serving them up is simple. They are perfect for breakfast or a snack and can be enjoyed warm, at room temperature or even chilled.
Pairing them with a steaming cup of coffee, tea or hot chocolate will take your experience to the next level. You could also make a refreshing smoothie with some frozen pineapple or carrots to complement the flavors of these muffins.
If you feel like indulging your sweet tooth and making these muffins a dessert option, try topping them with some whipped cream or cream cheese frosting. Adding some pecans, walnuts or raisins as well can create a unique taste worthy of being served in a five-star restaurant.
Lastly, feel free to experiment and create your pairings. These muffins work wonders with any fresh fruit like bananas, strawberries, and blueberries or even as an accompaniment to eggs Benedict for a more substantial breakfast. Whatever your heart desires can be achieved with these Pineapple Carrot Muffins!
Make-Ahead, Storing and Reheating
Let’s face it, sometimes life gets busy and we just don’t have the time to whip up a batch of our favorite muffins in the morning. That’s why it’s always a good idea to make them ahead of time so you can simply grab and go when needed.
To make these gluten-free pineapple carrot muffins ahead of time, simply follow the recipe instructions and store them in an airtight container at room temperature for up to 3 days. If you need to keep them for longer, store them in the refrigerator for up to a week or freeze them for up to 3 months.
When reheating, simply pop them into a preheated oven at 350°F (180°C) for about 10 minutes or until heated through. Alternatively, you can also heat them in the microwave for about 20-30 seconds.
These muffins are great for meal prepping, snacking, breakfast on-the-go or even as a dessert. So go ahead and make a big batch so that you can enjoy them whenever you crave something sweet and healthy!
Tips for Perfect Results
Baking can be a little tricky, especially when it comes to gluten-free recipes. But fear not, my friends! With some simple tips and tricks, you can make these gluten-free pineapple carrot muffins turn out perfectly every time.
First, make sure to measure your ingredients precisely. When it comes to gluten-free baking, precision is key. Too much or too little of one ingredient can completely alter the final product of your muffins. So, invest in some good measuring cups and spoons and follow the recipe carefully.
Next, don’t overmix the batter. This is a common mistake that many beginner bakers make. Overmixing can cause the muffins to become tough and dry. Mix just enough to combine all the ingredients evenly and stop as soon as there are no lumps.
Using room temperature eggs is also important. If the eggs are too cold, they could harden the coconut oil, making it difficult to mix with other ingredients. Take the eggs out of the fridge about 30 minutes before use so that they reach room temperature.
Additionally, don’t skip the guar gum in this recipe. Guar gum helps to bind all of the ingredients together and keep them from separating during baking. It’s an essential ingredient in gluten-free baking that shouldn’t be ignored.
Another tip is to add a tablespoon of apple cider vinegar to any milk substitute that you use in this recipe. The vinegar will react with the milk and act as a natural leavening agent which will result in fluffier muffins.
Lastly, avoid substituting flours without understanding how they behave in baking. Different flours have different interactions with liquids which might result in different textures so it is recommended that you stick with the flour blend recommended in this recipe for best results.
Follow these tips for perfect results every time you bake these delicious gluten-free pineapple carrot muffins!
Bottom Line
The Gluten Free Pineapple Carrot Muffins Recipe is not only a fantastic option for those looking to eat gluten-free and dairy-free, but it’s also super delicious. I hope these instructions, tips, and recommendations help you create the perfect batch of muffins at home.
Remember, you can always experiment with substitutions and variations to make the recipe your own. Whether you are a morning glory muffin fanatic or just a lover of all things pineapple and carrot, this carrot pineapple muffin recipe is sure to become one of your favourites.
So why not give this gluten-free pineapple carrot muffin recipe a try and enjoy the yummy healthy goodness it provides? Trust me; you won’t regret it!
Gluten Free Pineapple Carrot Muffins Recipe
Ingredients
- 1 cup brown rice flour
- 1/2 cup gluten-free oats, ground or 1/2 cup sorghum
- 1/4 cup flax seed, ground
- 1/2 cup arrowroot or 1/2 cup other starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon guar gum
- 1 ounce chia seeds, ground (two tablespoons)
- 2 teaspoons apple pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg & cloves and a pinch of ginger)
- 1/2 teaspoon celtic sea salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup coconut oil or 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 1 1/2 cups carrots, grated finely
- 1 cup crushed pineapple, drained
Instructions
- In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
- In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
- Add the wet ingredients to the dry, mixing well.
- Fold in the carrots and pineapple.
- Let sit for 30 minutes to allow the gum time to work.
- Bake in a 375 degree oven for 15 to 25 minutes.
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