Update:
Since we make these ALL THE TIME, I decided to buy silicone baking cups to make cleaning my muffin ti easier, and stop buying disposable tins and throwing them away. Plus we use this as a learning tool for reinforcing colors and counting while we bake these muffins. Clean up is a breeze! Nothing sticks to these and a quick wash with soap and water is all they need. I love them!
Buy them here.
I’ve been having so much fun baking with my girl lately! Pop her on a chair, put her Minnie apron on, and she’s in heaven! Since I can’t eat gluten, and we share food all the time, it’s just easier for me to make things GF whenever possible. I found this recipe and tweaked it to be gluten free, and substituted Greek Yogurt for butter to make it healthier. I also added some dark chocolate morsels to give it sweetness without adding more sugar. Even my husband liked them, and they are easy to grab in the morning. With the oats and Greek Yogurt they are filling and have protein, and the carrots add a hint of sweet veggies. However, i realized that because of the almond flour, I can’t send them to preschool with her, so I guess I’ll have to make two batches after all! The struggle is real…
Gluten Free Carrot & Oat muffins
2 cups almond flour
1 1/4 cup GF oatmeal
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
2 eggs
1⁄2 cup vegetable oil
1 1⁄2 cups plain Greek Yogurt
1 teaspoon vanilla extract
1 cup carrot, grated
1/4 cup mini dark chocolate morsels (optional)
DIRECTIONS
1 Preheat the oven to 350 degrees F.
2 Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
3 Mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
4 Stir in the carrots and then the dry ingredients.
5 Spoon into 12 regular-sized muffin cups.
6 Bake for 30 minutes.
Enjoy!
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