I love this recipe!!! I am not food allergy sensitive but my Fiancé is a Celiac plus other food allergys. This being said it has opened up a whole new world of baking so that he can still have all the things he enjoys. We live in Italy so it is more difficult to find things already prepared and safe for him. This recipe is my version of carrot cake. It is moist and sweet just like the real thing. I like to use it to make breads this recipe makes either 1 loaf of bread,8 muffins or 1 - 8' cake. It is very versatile and you can add other flours or nuts if you can have them. I hope that you enjoy this recipe as much as we do !!! Now back to the lab ( I mean the kitchen) to create more recipes for my food allergy and Celiac friends. Buon Appetito!! Ciao
Provided by lacona.armstrong
Categories Breads
Time 40m
Yield 8 Muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 190°c or 375°f.
- Mix together all dry ingredients in a medium size bowl .
- Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
- Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
- Remove from the oven and let cool.
Nutrition Facts : Calories 140.8, Fat 4.3, SaturatedFat 1.9, Sodium 141.4, Carbohydrate 22.6, Fiber 1.2, Sugar 16.8, Protein 5
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noelle
[email protected]These muffins are so easy to make and they're always a hit with my family and friends. I love that they're gluten-free, dairy-free, egg-free, and yeast-free, so everyone can enjoy them.
Vicki Rote
[email protected]I made these muffins for my kids and they loved them! They're a healthy and delicious snack that's perfect for lunchboxes.
FAISU KHAN
[email protected]I'm allergic to carrots, so I substituted zucchini and they turned out great! These muffins are a great way to sneak vegetables into your diet.
maymay 22
[email protected]These muffins were bland and tasteless. I won't be making them again.
Kolade kazeem
[email protected]I followed the recipe exactly and my muffins came out flat and dense. I'm not sure what I did wrong.
Danielle Ferguson
[email protected]These muffins were a little dry for my taste. I think I'll add some extra oil or applesauce next time.
carn1fex
[email protected]I love these muffins! They're so moist and flavorful. I've made them several times and they always turn out perfect.
felisia akwabi
[email protected]These muffins were easy to make and turned out great. I used almond milk and vegan butter, and they were still delicious.
Fredrick Mensah
[email protected]I was skeptical about these muffins at first, but I was pleasantly surprised. They were really good! I'll definitely be making them again.
MD Kalu
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone loved them, even the people who don't usually like carrot muffins.
Squidy'Don outlaw
[email protected]These muffins were a hit with my family! I couldn't believe they were gluten-free, dairy-free, egg-free, and yeast-free. They were moist and flavorful, and the carrot flavor was perfect.