I found this recipe by Jennifer Segal of Once Upon A Chef and modified it for our gluten-free family.
Servings: 12 large muffins
Total time: 60 minutes, including clean up 🙂
- 2/3 cups raisins
- 1 1/2 cup white rice flour
- 1/3 cup potato flour/starch
- 1/3 cup tapioca flour/starch
- 1/3 cup almond flour
- 1 tsp xantham gum
- 1 cup can sugar
- 2 tbsp molasses
- 2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt (I prefer Himalayan Rock Salt for the added minerals)
- 1 cup shredded carrots
- 1 large apple (taste preference to tart or sweet apple)
- 1/2 cup unsweetened shredded coconut
- 3 large eggs
- 2/3 cup vegetable oil
- 2 tsp vanilla extract
- 1/4 cup OJ
- chopped walnuts (optional)
Preheat the oven to 375˙F. Lightly grease a muffin tin.
In a small bowl, cover the raisins with hot water and set aside to soak.
In a large bowl, combine the flour/starch, xantham gum, sugar, baking soda, cinnamon, ginger and salt.
Stir in the carrots, chopped and peeled apple, and coconut.
In a separate bowl, whisk together the eggs, oil, vanilla, molasses and OJ. Then add it to the flour mixture and stir until evenly mixed.
Drain the raisins and remove excess water, then stir them into the batter
Divide the batter into the tin – they will be fairly full.
Bake the muffins for 25-28 minutes until they are baked.
Remove muffins from the oven and let them cool for a few minutes before transferring them onto a rack to cool.