GF Orange Carrot Cake Muffins
Gluten-free, healthy muffins with a subtle orange flavor you will love. A satisfying treat for breakfast and snacks. Take along on your next hike or beach walk. Perfect for school lunches too.
Servings: 14 Muffins
Calories: 172kcal
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
Serving: 1Muffin | Calories: 172kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 96mg | Potassium: 196mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1541IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg