GF Orange Carrot Cake Muffins ~ With Optional Dried Wild Blueberries
GF Orange Carrot Cake Muffins ~ With Optional Dried Wild Blueberries are sweetened with pure maple syrup and have no additional oils in the recipe.
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Dried wild blueberries (not freeze-dried) are fantastic, and I love to add them to quick breads, muffins, pancakes, waffles, and cookies. They are also absolutely delicious mixed in with yogurt and granola. Wild blueberries are smaller and not as sweet as regular dried blueberries. I use an unsweetened berry like these non-sweetened dried blueberries.
Of course, you don’t have to add the dried wild blueberries; these muffins are fantastic without them, too. Mini semi-sweet chocolate chips are always a fun muffin addition and go perfectly with the orange flavor.
To Make GF Orange Carrot Cake Muffins, You Will Need These Ingredients:
- Oranges
- Orange juice
- Carrots
- Lg Eggs
- Pure maple syrup
- Vanilla yogurt – any type, I have also used peach and strawberry in a pinch
- Vanilla extract
- Orange extract
- Oat flour – certified gluten-free if needed
- Blanched fine almond flour
- Salt
- Baking soda
- Optional dried wild blueberries
This recipe will make 12-14 muffins, depending on the muffin pan size. I fill mine about three-fourths full or just over half.
Another zesty muffin with blueberries you might like to try is a Blueberry Lemon Zest Muffin. For a muffin loaded with carrots, apples, and coconut, try these Morning Glory Muffins.
For best results, always ensure muffins are completely cooled before storing and freezing. They can be stored at room temperature in an airtight container for about 4 days or in the refrigerator for several days longer.
Enjoy!
GF Orange Carrot Cake Muffins
Ingredients
- 1 Cup Grated Carrots ~ Packed
- 2 Lg Eggs
- 1/2 Cup Pure maple syrup
- 1/2 Cup plus 2 Tbls Vanilla Yogurt ~ I've also used strawberry and peach
- 1 tsp Vanilla extract
- 1/4 tsp Orange extract
- Zest from one medium or large orange
- 1/4 Cup Orange juice ~ fresh from the orange after you grab the zest, or purchased juice
- 1 1/2 Cups Oat flour ~ certified gluten-free if needed
- 1 Cup Blanched fine almond flour ~ pack flour to measure
- 1/4 Salt
- 1 tsp Baking soda
- 3/4 Cup Dried wild blueberries ~ optional
Instructions
- Preheat oven to 350 degrees F.
- Prepare a muffin tin with paper or silicone liners, or lightly oil
- In a large mixing bowl, add grated carrots, eggs, pure maple syrup, yogurt, vanilla extract, orange extract, orange zest, and orange juice. Mix ingredients well.
- Stir in oat flour, almond flour, salt, and baking soda. Mix to combine.
- Fold in dried wild blueberries.
- Spoon batter into muffin tin 3/4 full and bake for 20 minutes or until the center springs back when lightly touched.
- If you used silicone cups, I suggest removing the muffins from the cups after 10-15 minutes and allow them to continue cooling on a wire rack. This will prevent moisture from collecting inside the cups.
- Enjoy a warm muffin.
- Store completely cooled muffins in an airtight container at room temperature for several days or refrigerate or freeze for longer storage.
Nutrition
These look yummy just like all your muffin recipes Mary!