Coconut-Carrot Morning Glory Muffins – Gluten & Dairy Free
I tried something new this week – I subbed Brown Rice Flour and Almond Flour for All Purpose Flour and made these amazing Coconut Carrot Morning Glory Muffins!
One of my Saturday activities is to look through all my cooking magazines and figure out my meal plan. If a recipe calls for an ingredient that doesn’t work out with my diet, then I change things up so it does. It doesn’t always work out, but most of the time it does. When subbing all purpose flour, you just exchange equal parts:
1 Cup All Purpose Flour = 1 Cup Brown Rice Flour or Almond Flour
I chose to use both Almond Flour and Brown Rice Flour to give it a little bit of a nut flavor and additional protein.
So lets get to it, Here is how to make Coconut Carrot Morning Glory Muffins both Gluten & Dairy Free
1/2 cup brown rice flour
1/2 cup almond meal
1/2 cup old-fashioned rolled oats, plus 2 T for garnish
2 t baking powder
2 t ground cinnamon
1/2 t salt
1/4 t ground allspice
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 t vanilla
1/4 cup coconut oil, melted
2 cups shredded carrots (about 3 small carrots)
1/2 unsweetened shredded coconut, plus 2 T for garnish
1/2 cup raisins
- Preheat oven to 350 degrees and line muffin pan with cupcake liners or oil
- Whisk brown rice flour, almond meal, oats, baking powder, salt and spices in medium bowl and set aside
- In Large bowl, mix egg, applesauce, honey and vanilla. Then add coconut oil. Slowly add dry ingredients to egg mixture until combined. Fold in carrots, raisins and coconut.
- Pour mixture evenly in muffin tins and sprinkle with remaining coconut and oats. Bake for 30-35 min or until toothpick and be inserted and center comes out clean. Cool on cooling rack and let stand for at least 10 min.
You can also make a big batch and store them in your freezer for up to 3 weeks! If you want to make your own Brown Rice Flour, go here
Looking for more gluten free recipes? Check out this book on Amazon Gluten-Free on a: 125 Easy Recipes for Eating Well on the Cheap
What substitutes have you made in your recipes lately?