Sunday, January 24, 2016

Gluten free Carrot and Raisin Muffins-Vitamix


Gluten free Carrot and Raisin Muffins 

Yield:12 muffins 
Total Time:36 Minutes


  • 1 2/3 cups gluten free all purpose flour -Krusteaz
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup  raisins,soaked in hot water 10 minutes, drained
  • 3/4 cup rough chopped carrot pieces
  • 2 large eggs
  • 3/4 cup Truvia(Stevia)
  • 2/3 cup  light olive oil


  1. Preheat the oven to 350°F . Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. Place GF flour, baking soda, and spices in a medium-size mixing bowl and SIFT altogether. Set aside.
  3. Place chopped carrots, eggs, stevia and olive oil  in the Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and increase the speed to Variable 5.
  6. Blend for 30 seconds until thick and creamy.
  7. Soak raisins in Hot water for 10 minutes.
  8. Pour carrot mixture into flour mixture mixing by hand (do not over mix batter)fold in the  raisins  to combine.
    Spoon or scoop the mixture into the prepared muffin tin.
  9. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.

These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.


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