These gluten free, dairy free muffins are filled with all sorts of goodness that delight the tastebuds. They are reminiscent of carrot cake with the additional pop of citrus from the pineapple and sweetness from the apple. You may want to reserve them for a weekend treat rather than every day occurrence because they are more cake-like than other muffins and have a higher sugar content. All the fruit and carrots provide fiber and health boosting phytonutrients like beta-carotene, bromelain, quercetin, and rutin, powerful antioxidants that aid with allergies, vision, skin, digestion, and immune function. The blend of flours also provides protein, several vitamins and minerals, and fiber. Buckwheat provides all nine essential amino acids and gives the muffins a dark amber color. Children will follow their noses to the kitchen as the baking muffins fill the house with enticing aromas.
Prep Time
20 minutes
Cook Time
35 – 40 minutes
Serves
12-15
Ingredients
- ¾ cup organic cane sugar
- 1 cup brown rice flour
- ½ cup oat flour
- ½ cup buckwheat flour
- ¼ cup tapioca starch
- 1 Tbsp cinnamon
- 2 tsp baking soda
- ½ tsp sea salt
- 1 tsp xanthan gum
- 3 large eggs
- 1 cup melted coconut oil
- 1 tsp GF vanilla extract
- 1 T apple cider vinegar
- ¾ cup organic raisins
- 1 organic apple peeled and grated
- 2 cups grated organic carrots
- 1 cup fresh or thawed frozen pineapple chunks or tidbits
Steps
1
Preheat the oven to 350 ℉. Line 12-15 muffin cups with unbleached parchment liners or rub with coconut oil to coat bottom and sides.
2
If using frozen pineapple, thaw and drain off all of the excess juice. If using chunks of pineapple cut into small pieces.
3
In a large bowl, mix the sugar, flour, cinnamon, baking soda, and salt. In a separate bowl, whisk the eggs and the oil. Add the vanilla and apple cider vinegar and mix well.
4
Add the raisins, apples, pineapples, and carrots and mix well, then add the flour mixture to the egg mixture and blend until well mixed.
5
Scoop into the prepared muffin cups and bake for 35-40 minutes or until a toothpick inserted in the center of the muffin comes out clean. The batter will fill the muffin cups and slightly spill over to form a slightly crispy top.
These fiber packed tasty muffins will make an excellent addition to brunch or a weekend breakfast. Please let me know what you think.
Leave a Reply