Multi-Grain Carrot Walnut Muffins

Multi-Grain Carrot Walnut Muffins

I’m a few days late, but this is my entry for this month’s Go Ahead Honey, It’s Gluten Free which is being hosted at Simply Sugar and Gluten Free, and has a theme of guiltless pleasures.  These muffins fit the bill for me.  I just enjoy muffins.  They are a nice size and they are good for breakfast or snacking.  I made these guiltless by including whole grains, nuts, and carrots.

These muffins will also be my submission next week for my monthly challenge which is to create a gluten free muffin.

Buckwheat flour in these muffins give them a hearty whole grain flavor.  I love it combined with the carrot and walnuts.  These are not moist muffins, but neither are they overly dry.  Muffins by nature are on the dry side, like a cake that you eat with ice cream.  You can spread these with a little butter or jam if you like.  You could also try adding some applesauce to the recipe, but I like them the way they are.

The list of ingredients is rather long, partly because it uses five different flours/starches.  If you don’t have all the flours used, try substituting what you do have.  Just substitute a whole grain for a whole grain and a starch for a starch.

Multi-Grain Carrot Walnut Muffin Cut

Multi-Grain Carrot Walnut Muffins
Author: 
Serves: Makes 12 muffins
 
Ingredients
  • ¾ cup millet flour
  • ¼ cup brown rice flour
  • ¼ cup buckwheat flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon unflavored gelatin
  • ⅓ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ¾ cup milk
  • ⅓ cup oil
  • ½ cup shredded carrots, packed
  • ½ cup chopped toasted walnuts
Instructions
  1. Preheat oven to 375°.
  2. Using a whisk, combine the flours, starches, xanthan gum, baking powder, salt, gelatin, and sugar in a mixing bowl.
  3. In a separate bowl, combine the milk, eggs, vanilla, and oil.
  4. Add to the dry ingredients and whisk together until everything is wet.
  5. Stir in the carrots and walnuts.
  6. Spoon batter into a muffin tin and bake at 375 degrees for 18- 20 minutes. Remove to a wire rack and cool.

 




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Comments

  1. GF Gidget says:

    These sound scrumptious!

  2. These look like great muffins – I love carrots in baked goods and love the flavor buckwheat adds!

  3. Tasty Eats At Home says:

    I bet these taste great – a nice flavor, but neutral enough that youo could eat them for several days in a row without tiring of them! Yum.

  4. Gluten free wow wonderful. I have been looking for something for breakfast and afternoon that is healthy!!!!!!thank you!!!!

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