It’s been a while since I’ve posted (life has caused me to shift focus for a bit), but this carrot cake morning muffin is worth sharing. I’ve had my carrot cake recipe on my mind lately, but couldn’t really justify having cake for breakfast. This muffin satisfies that craving but also makes up any lack for fruits and veggies. Yes, it has sugar and oil, but also the equivalent of 2 large carrots, 2 apples, and a some flax seed sprinkled in for good measure. Include walnuts if you like, and to add a bit more sweetness, drizzle with a little cinnamon glaze.
Carrot Cake Muffins – Gluten Free and Dairy Free (adapted from Spark Recipes)
1/3 cup canola oil
1/4 cup Silk Vanilla Almond Milk
3/4 cup sugar
1 1/2 tsp pure vanilla extract
3/4 cup millet flour
1/4 cup potato starch
1/2 cup sorghum flour
2 tbsp flaxseed meal
3/4 tsp guar gum
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 carrots, finely shredded
6 ounces unsweetened applesauce
1 cup powdered sugar
2 tbsp Silk Vanilla Almond Milk
1 tsp cinnamon
Preheat oven to 350 degrees. Line muffin tin with paper liners. In a large bowl, mix together dry ingredients. In a medium size bowl, mix the egg, oil, almond milk, sugar, and vanilla extract. Add the carrots and unsweetened applesauce. Add the wet ingredients to the dry ingredients, mixing until combined. Pour batter into muffin cups (filling 2/3 full). Bake 20-22 minutes, or until tops are golden and muffins are cooked through.
For cinnamon glaze, mix together sugar, almond milk, and cinnamon in small bowl. Refrigerate until thickened. When muffins are thoroughly cooled, drizzle glaze on top of each muffin.
Tags: apples, applesauce, breakfast muffins, carrot cake, carrot cake muffins, carrots, cinnamon glaze, fiber, flax seed, flaxseed meal, gladly gluten free, gluten free carrot cake, gluten free carrot cake muffins, Silk Vanilla Almond Milk, vanilla