Hannah Harvesting Health

Name: Gluten-Free Carrot Cake Muffins
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 9
Cuisine: International
Ingredients: Bob's Red Mill Super-Fine Natural Almond Flour; El Guapo® Whole Cinnamon (Canela Entera); McCormick Gourmet™ Organic Whole Nutmeg; Signature Select Double Acting Baking Powder; O Organics Cane Sugar, Granulated, Organic; O Organics Milk, Low Fat, Organic; Talking Rain AQA Water, 9.5 pH; O Organics Sugar, Organic, Powdered; Gold Medal All Purpose Flour with Resealable Bag; Pecan Nation Pecans, Cinnamon; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Carrot

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Gluten-Free Carrot Cake Muffins

Serves 915 mins prep27 mins cook

Delicious gluten-free carrot cake muffins made with a blend of almond flour and gluten-free flour, topped with a simple icing. Perfect for a sweet snack or breakfast treat!

0 servings

What you need

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

tsp nutmeg

Signature Select Double Acting Baking Powder

tsp baking powder

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

cup milk

tsp water

cup powdered sugar

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup pecan

organic eggs

carrot

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Instructions

1: Preheat the oven to 350°F and line a muffin pan with 9 liners. Lightly grease them.

2: In a large mixing bowl, whisk together the milk and eggs, then stir in the dry ingredients, carrots, and diced pecans.

3: Use a large cookie scoop to make 9 muffin cookies and bake for 27 minutes.

4: Let them cool slightly before dipping them into the icing.

5: Enjoy!

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