The Glorious Gluten-Free, Dairy-Free, & Egg-Free Carrot Muffin

by Maggie on November 9, 2009

Growing up I never ate muffins. They just weren’t my thing, or maybe it’s because we never had them at home. Back then muffins were full of fat and much more like a cupcake than a healthy way to start the day.

It wasn’t until I went West to find myself, I mean to go to Teacher’s College, that I fell in love with muffins.
I used to be a Tim Horton’s LOVER (who wasn’t at some point in their uneducated coffee lives?) and I was so terribly sad to discover that Vancouver, and most of the West Coast, had not yet caught onto the Tim Horton’s love affair (come to think of it, they probably were too refined for Timmie’s because there was no shortage of Starbucks).

One day as I was wandering the rainy city, I fell upon a Tim Horton’s in a gas station. I was so incredibly happy that I completely overlooked the fact that I was buying my coffee from a stinky gas station!

It was then that I fell head over heels in love with the low-fat raspberry muffin (and a large double milk-double sweetener – oh coffee and aspartame gods, please forgive me now). Every day I stopped at Granville and Broadway for my coffee and a muffin. Thinking back, I want to kick myself. There were so many little cafes and coffee shops and I went to a Timmies in a gas station.

Ya can take the girl outta Ontario, but ya just can’t take the Ontario outta the girl.

And so began my on and off again affair with muffins. The love has come back in a raging way since Mr. Callum has joined us. It actually kind of surprises me that this is my first muffin post. I’ve been gluten-freeing muffins since the early days, since the B.K.A days (before Kitchen Aid Days).

This recipe is one of our faves. As a lover of baked goods I enjoy the cinnamon-muffin yumminess. As a lover of a man with Celiac I enjoy baking him a fresh, moist muffin to enjoy with his double espresso. As a mom I enjoy watching my babes eat a muffin with carrots/zucchini/apple or whatever suits our fancy. As a daughter I love it when my mom says, “Oh my goodness, these are good. Are they really gluten-free?”.

I hope you’ll try these; they’re low-fat, vegan, and of course gluten-free. And don’t worry, there will be many more muffin recipes to come.

Preheat your oven to 350 degrees. Grease your muffin pan. I use a mini-muffin pan since I’m making them for mini-hands. Besides, it’s easier to lose track of how many mini-muffins you’ve had. Less guilt weighing on your shoulders. And mini-muffins are so easy to grab on the go! No one will ever know you stuffed two in your mouth in the kitchen…hee hee.

3 tsp of egg replacer in 6 tbsp of warm water. Mix until replacer is dissolved.
1 cup of cane sugar
1/2 cup of agave (of 1 and 1/2 cups of cane sugar and no agave)
1/4 cup of apple sauce
1/4 cup of olive oil or canola (I think I’ll try coconut oil next time a la Babycakes)
3 tsp of vanilla
3 cups of an all-purpose gluten-free mix (see my choice below)
1 tsp of salt
1 tsp of baking soda
1/2 tsp of baking powder
2 tsp of cinnamon (you could use some nutmeg but I do not like it in the least)
2 cups of grated carrot or zucchini or apple (or a mixture)

Mix the egg replacer solution with the cane sugar and agave. Add in the apple sauce, oil, and vanilla. Mix well. In separate bowl, combine the dry ingredients. I always use a fork to do this. Make sure your ingredients are well combined. Add dry ingredients to the wet ingredients and mix just until combined. Fold in carrots or zucchini or apple. Fill mini-muffin pans 3/4 full (same with regular sized muffin pans).

Bake at 350 degrees for 10 minutes (15-20 if using regular sized muffin pans). Makes 24 muffins. I always make half of the batch (approximately 3 mini-muffin pans) and then freeze the rest of the batter for future use (best used to impress sleep-over guests).

All-purpose mix
I usually use Karina’s Sorghum Mix for this recipe. Though if I already had another one prepared I would just go ahead and use it up. In a pinch, I’ve even used 3 cups of brown rice flour. They’ll be a little grainy but they’re still pretty darn yummers.

Here's what your batter should look like

Here's what your batter should look like

Here's what your muffins should look like coming out of the oven

Here's what your muffins should look like coming out of the oven


{ 9 comments… read them below or add one }

Rebecca December 8, 2011 at 12:48 am

We can’t do egg replacer…have you ever made this flax meal?

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Maggie December 8, 2011 at 11:38 am

Hi Rebecca, I definitely think flax would work. I’ve never tried it, but this is an older recipe. I always use flax or chia eggs in my muffins now. Let me know how they turn out for you!

Reply

Rebecca May 9, 2012 at 10:41 pm

These are now our go-to muffin! We use chia seed instead of egg-replacer, reduce the sugar and swap the measurements for baking soda/baking powder.
I love your recipes! Thank you!

Reply

Maggie May 10, 2012 at 12:28 pm

Awesome, thanks for the feedback Rebecca. I need to revisit this muffin recipe!

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Sarah Cavegn March 14, 2013 at 9:25 am

Hello!
How would you use ground flaxseed instead of the egg replacer? I’m from Ontario too!!! Living in MD state right now :O)

-Sarah Cavegn

Reply

Maggie March 15, 2013 at 9:12 am

Hi Sarah – I’m not far from Toronto, where are you from?!
I’d use 2 and a half tablespoons of flax mixed with 3 tablespoons of water for each egg. Does that help?
Maggie

Reply

Maggie March 15, 2013 at 9:13 am

So I’d try 2-3 flax eggs :)

Reply

Sarah Cavegn March 15, 2013 at 11:20 am

Yes, this helps out! Thanks!, I’m from Toronto..I grew up in the Downsview area :O) I thought it was so funny that all my favorite baking recipes are coming from a fellow Ontario gal!

Reply

Maggie March 15, 2013 at 11:57 am

Well I’m so glad Sarah, thanks for letting me know. We are headed into Toronto tonight – we live in Peterborough :)

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