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Gluten-Free and Dairy-Free Carrot Cake Muffins
A healthy adaptation of carrot cake that is also gluten and dairy free. These are a guilt-free taste of fall. Don't forget to preheat your oven.
Ingredients
Dry Ingredients
- 2 1/2 cups oat flour
- 2 tsp baking powder
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp ground cloves
Wet Ingredients
- 2 large eggs
- 1/3 cup avocado oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/4 cups unsweetened oat milk (or other non-dairy milk)
- 1 cup shredded carrots
Instructions
- Preheat oven to 400°
- Combine and mix dry ingredients with a wire whisk
- Create a well and add all the wet ingredients (except the shredded carrot) in the center
- Stir together until you no longer see large clumps
- Add shredded carrot to the mixture and fold in
- Divide batter into a greased muffin pan
- Bake for approximately 17 minutes
