17 Nov GF Carrot Muffins with Cream Cheese Frosting

These carrot muffins make a great addition to Sunday brunch or school lunch boxes! Seasoned with fresh ginger root, allspice, cinnamon and clove, they are packed with flavor and are low in sugar. The gluten-free flour blend includes heart-healthy whole oats and glucose-balancing millet flour which are kapha balancing. The pre-biotic yacon syrup is included to promote healthy gut flora (you can purchase this at most health food stores and at Whole Foods and VitaCost). If you cannot find yacon syrup, you can substitute molasses syrup.

The recipe easily doubles and can be frozen so you’ll always have some on hand! The recipe can also be used to make a 9″ cake or “mini-muffins”.

Makes 11 regular sized muffins, 30 mini-muffins, or one 9-inch round cake

Preheat oven 350⁰F

Ingredients:

8 ounces carrots (~4), grated on smallest hole of box grater
3 large eggs
½ cup coconut sugar
6 tablespoons sunflower oil
2 tablespoons yacon syrup (or molasses)
1 tablespoon peeled, grated ginger root
50g sticky rice flour
75g whole oats (if use oat flour, reduce tapioca flour to ⅛ cup)
50g millet flour
¼ cup tapioca flour
2 teaspoons flax seeds, ground
1 teaspoon psyllium husk powder
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon cloves
½ teaspoon salt
½ cup walnuts, toasted

Cream Cheese Frosting (optional)
2 tablespoons powdered sugar, sifted
8 tablespoons Neuchafel or Cream cheese

Combine in a small bowl and use a hand mixer to whip until light and fluffy. Chill until ready to use.

In a large bowl, combine the carrots, eggs, sugar, oil, yacon syrup and ginger.

In a medium bowl combine the rice flour, whole oats, millet flour, tapioca flour, flax seeds, psyllium husk powder, baking powder, baking soda, cinnamon, allspice, cloves, salt and walnuts. Add to the dry ingredients to the wet ingredients.

Transfer to muffin tins and bake
Regular muffins or cake for 15-20 minutes.
Mini-muffins for 10 minutes.

Remove from oven and cool in pan for 10 minutes (for cake or regular-sized muffins; 5 minutes for mini-muffins), then turn out onto wire rack to cool completely.

Use a piping bag to swirl frosting on top of cupcakes.

Cupcakes can be frozen (with or without being frosted) in airtight containers (or Ziploc bags).

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