Best 4 Allergen Free Raisin Carrot Muffins Recipes
Welcome to the ultimate guide to creating the most delectable and allergen-free raisin carrot muffins! Whether you have dietary restrictions, allergies, or simply seek a healthier alternative, this article will guide you through the process of crafting perfect muffins that are not only delicious but also safe for everyone to enjoy. With simple, wholesome ingredients and easy-to-follow instructions, we'll help you create a batch of muffins that will be a hit with family and friends alike.
Let's cook with our recipes!
ALLERGEN-FREE RAISIN-CARROT MUFFINS
These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Provided by InnaRi
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix raisins and orange juice together in a small bowl.
- Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 189.9 mg, Sugar 18.8 g
CARROT-RAISIN MUFFINS
Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees (oven rack to second-lowest position).
- Grease 18 muffin cups or line with paper liners.
- In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
- Coarsley chop enough carrots to measure 2 cups packed.
- Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
- In a bowl whisk together eggs, oil and vanilla.
- Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
- Divide the mixture evenly between the muffin tins filling almost three-quarters full.
- Bake for about 15-20 minutes, or until muffins test done.
ALLERGEN-FREE RAISIN-CARROT MUFFINS
These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Provided by InnaRi
Categories Carrot Muffins
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix raisins and orange juice together in a small bowl.
- Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 189.9 mg, Sugar 18.8 g
ALLERGEN-FREE RAISIN-CARROT MUFFINS
These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Provided by InnaRi
Categories Carrot Muffins
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix raisins and orange juice together in a small bowl.
- Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 189.9 mg, Sugar 18.8 g
Tips:
- Use gluten-free flour, almond flour, or oat flour for a gluten-free option.
- Substitute coconut sugar or maple syrup for refined sugar.
- Add chopped nuts, seeds, or dried fruits for extra flavor and texture.
- Make the muffins ahead of time and freeze them for a quick and easy breakfast or snack.
- These muffins are also great for packed lunches or picnics.
Conclusion:
These allergen-free raisin carrot muffins are a delicious and healthy treat that everyone can enjoy. They are made with simple ingredients and are easy to make. Plus, they are packed with nutrients like carrots, raisins, and oats. So next time you're looking for a sweet and satisfying snack, give these muffins a try.
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