When we were engaged, I was still on a strict diet that included being gluten free. My family had a beautiful shower for us, and my cousin made this amazing gluten free carrot cake. It was rich and moist, and the secret to helping it be that way, pineapple. If you have never tried it, you may think pineapple in carrot cake is not a good idea, but it works so perfectly with it!
Since the cake is a little much to make all the time, I adapted the recipe into a simpler muffin version. This is such a delicious treat, and since it has vegetables and fruit in it, you can eat it for breakfast, a snack or as dessert!
You can simply make this as a delicious gluten free option, but you can also make it dairy free and egg free. I used my psyllium husk powder ‘eggs’ to make my batch today. I must say, I think I have a new best friend for egg replacement in baking!
My original recipe calls for a small can of crushed pineapples, but if you have the half container left over from making my sweet n’ sour pineapple chicken, you can just chop up the tidbits and that will be enough to make these muffins.
Changing a recipe from a cake into muffins and keeping the proportions correct was hard to do. So with this recipe, instead of getting a dozen, you get 16! LOL.
Simple and delicious!
Enjoy my Carrot Cake Muffin recipe!
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