Snack

Gluten Free Carrot Muffins is for Snack.

Gluten Free Carrot Muffins takes several minutes to prepare.

Gluten Free Carrot Muffins takes several minutes to cook.

Gluten Free Carrot Muffins makes 24 servings.

The ingredients for Gluten Free Carrot Muffins are:

3 eggs
3/4 c Splenda
3/4 c Sugar
1/4 c olive oil
1 cup unsweetened applesauce
3 tsp vanilla (McCormick's brand is gluten free)
1 1/2 c sorghum flour from Bob's Red Mill
1 cup brown rice flour from Bob's Red Mill
1 tsp xanthan gum
2 tsp baking powder
2 tsp baking soda
2 Tbsp Expandex (modified Tapioca starch)
1 tsp salt
1/4 c Bob's Red Mill Organic Flax Seed Meal
3 tsp cinnamon
2 cup shredded carrots

Here is how you make Gluten Free Carrot Muffins:

Blend all ingredients in order listed. Scoop into muffin tins. Fill about 2/3rds full. This recipe makes either 24 muffins or 2 loaves of bread.Bake at 350 degrees for 20 minutes for muffins or 50 minutes for bread.You can substitute the carrots for 2 cups of grated zuchinni or a 15 oz can of pumpkin. If you use pumpkin, you'll want to cut the applesauce by 1/2.Number of Servings: 24Recipe submitted by SparkPeople user MOM2BSA.

The nutritional information for Gluten Free Carrot Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 123.7

• Total Fat: 3.7 g
• Cholesterol: 21.9 mg
• Sodium: 279.8 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.3 g
• Protein: 2.6 g

The dietary needs meet for Gluten Free Carrot Muffins is Gluten Free