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Pineapple Carrot Muffins

February 19, 2014 by officially gluten free 5 Comments

Pineapple Carrot Muffins

Pineapple Carrot Muffins

Pineapple Carrot Muffins

These Pineapple Carrot Muffins are Gluten Free but you would never know it.  They taste just as good as the recipe with wheat flour that I have been making for years. I use canned pineapple but you could fresh pineapple if you prefer to.  I find that using a food processor to grate the carrots is much easier than using a grater. Corn or Potato Starch can be used in place of the Tapioca starch. I usually use whichever I have on hand. For a delicious way to use up any left over pineapple, try this Pineapple Cashew Chicken Stir Fry recipe. It’s one of my absolute Favorites.

Ingredients

2 Eggs

1 Cup Sugar

1 Cup Grated Carrot

1 Cup Canned Pineapple And Juice

1 Tsp Vanilla

1 Cup Rice Flour

1/2 Cup Tapioca Starch

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

Directions

1. Pre heat oven to 350 F

2. In a large mixing bowl, mix eggs and sugar.

3. Stir in, carrots, pineapple and vanilla.

4. Add rice flour, tapioca starch, baking powder, baking soda and cinnamon, Mix until well combined.

5. Spoon into a greased or paper lined muffin tin.

6. Bake for 20 minutes.

This Gluten Free Recipe Makes 12 Pineapple Carrot Muffins.

If you liked this recipe for Gluten Free Pineapple Carrot Muffins,  you may also like these recipes for:

Banana Chocolate chip muffins

Gluten Free Banana Chocolate Chip Muffins,

Double Chocolate Muffins

Gluten Free Double Chocolate Muffins

Gluten Free Raspberry Waffles

Gluten Free Raspberry Waffles

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

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Pineapple Carrot Muffins
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Author: Lyndsay Baker
Recipe type: Muffins
Serves: 12 muffins
Ingredients
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Cup Grated Carrot
  • 1 Cup Canned Pineapple And Juice
  • 1 Tsp Vanilla
  • 1 Cup Rice Flour
  • ½ Cup Tapioca Starch
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Cinnamon
Instructions
  1. Pre heat oven to 350 F
  2. In a large mixing bowl, mix eggs and sugar.
  3. Stir in, carrots, pineapple and vanilla.
  4. Add rice flour, tapioca starch, baking powder, baking soda and cinnamon, Mix until well combined.
  5. Spoon into a greased or paper lined muffin tin.
  6. Bake for 20 minutes.
3.5.3208

Still Hungry?

Filed Under: Gluten Free, Recipes Tagged With: cookbook, eating, food, Gluten Free, muffins, recipes, wheat free

« Chicken Satay
Pineapple Cashew Chicken Stir Fry »

Reader Interactions

Comments

  1. Victoria

    February 20, 2014 at 9:35 am

    One of my very favs!!

    Reply
    • Lyndsay

      February 20, 2014 at 9:36 am

      Mine too 🙂

      Reply
      • Victoria

        February 20, 2014 at 9:38 am

        🙂

        Reply
  2. sdsoneill

    April 4, 2018 at 2:44 pm

    If I use Cassava flour instead of rice flour do I still need to add the Tapioca starch?

    Reply
    • officially gluten free

      April 4, 2018 at 2:48 pm

      I would still use the tapioca starch. I think it would work without though if don’t want to use it.

      Reply

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