muffins

Keto Blueberry Chaffle Muffin Recipe

August 25, 2019 by officially gluten free 11 Comments

This Family Friendly Keto Blueberry Chaffle Muffin Recipe is Made with Delicious and Easy Chaffle Batter! Making them in Muffin Form instead of Waffle Form makes Them Easier to Make Ahead of Time for School or Work Lunches. They also Make a Perfect Low Carb Breakfast or Grab and Go Snack for Busy Afternoons.

WHAT IS A CHAFFLE?

A Chaffle is a Low Carb Waffle made with only 2 ingredients… Eggs and Cheese! To Make a Chaffle, you beat eggs and add some shredded cheese. Then pour the chaffle batter into an ungreased waffle maker. Cook until golden brown. They can be made with any Type of Grated Cheese and can be made in many different Flavours. My Family Loves Sweet Cinnamon Sugar Chaffles, which uses Mozzarella and a bit of Cinnamon and Stevia. To get this Easy Keto Chaffle Recipe Click Here.

WHAT IS A CHAFFLE MUFFIN?

A Chaffle Muffin is a Mini Muffin Made with Low Carb Chaffle Batter. They’re Irresistibly Good and are even Toddler Approved. Making them in Muffin form instead of Waffle form makes it Easier to Make Ahead for School or Work Lunches. They also Make a Perfect Keto Breakfast or Grab and Go Snack for Busy Afternoons.

HOW DO YOU MAKE A CHAFFLE MUFFIN?

To make a chaffle muffin, you preheat your oven to 400 F. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined. Add the coconut flour, powdered sweetener, baking powder and blueberries to the bowl. Mix until fully combined. Pour the blueberry chaffle batter into 12 greased mini muffin pan spots. Cook for approx. 10 – 12 minutes or until golden brown.

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Blueberry Chaffle Muffin Recipe

Have You Tried a Keto Egg and Cheese Waffle Aka “The Chaffle” Yet? If not…You really should give them a try. They’re so quick and easy to throw together, they taste Amazing and they’re Naturally Gluten free, Keto and Carnivore! If you already Love Chaffles… You’re going to Love these Chaffle Muffins. I was surprised at how bread like the texture is. It’s quite impressive considering they’re essentially just Eggs and Cheese.

Looking for some more delicious Keto Chaffle Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Egg and Cheese Chaffle. I love that they’re so easy and quick to make. Another one of our favourites, is these tasty Keto Chaffle French Toast Sticks. They’re perfect for spoiling someone special. Let us know how they turned out for you in the comments below!

Recipe Notes

These Keto Chaffle Mini Muffins can be made in any flavour. I like Low Carb Chocolate Chip, Cinnamon & Stevia, or Double Chocolate using Cocoa Powder and Chocolate Chips.
You can use a regular muffin pan instead of a mini pan but don’t fill the spots to full. The inside won’t cook through fast enough if they’re too big.
This recipe makes 12 Mini Blueberry Chaffle Muffins.

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Keto Blueberry Chaffle Muffin Recipe

This Family Friendly Gluten Free & Keto Blueberry Chaffle Muffin Recipe is Made with Delicious and Easy Chaffle Batter! Making them in Muffin form instead of Waffle form makes it Easier to Make Ahead for School or Work Lunches. They also Make a Perfect Low Carb Grab and Go Snack for Busy Afternoons

4.72 from 21 votes

Print Pin Rate

Course: Keto Breakfast / Keto Snack

Cuisine: American

Keyword: Breakfast, Chaffle, Keto, Low Carb

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Servings: muffins

Calories: 97kcal

Author: Lyndsay Baker

Ingredients

3 Eggs
1 1/2 Cups Mozzarella Cheese shredded
1/4 Cup Coconut Flour
1 Tsp Baking Powder
1 Tbsp Powdered Sweetener
1/2 Cup Blueberries
For the Frosting Optional:
1 Tbsp Cream Cheese
3 Tbsp Whipping Cream
2 Tbsp Powdered Sweetener

Instructions

Preheat your oven to 400 F. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined. Add the coconut flour, powdered sweetener, baking powder to the bowl. Mix until fully combined, then add the blueberries. Mix just until the blueberries are mixed through.
Pour the blueberry chaffle batter into 12 lightly greased mini muffin pan spots. Cook for approx. 10 - 12 minutes. or until golden brown.
To make the frosting (optional) In a mixing bowl, mix the cream cheese with 2 tbsp of the whipping cream. Stir until most of the lumps are gone. Add in the powdered sweetener and stir until smooth. Add the remaining tbsp of cream to the bowl and stir until fully blended and smooth.
Drizzle the frosting over the Mini Chaffle Muffins with a spoon or use a ziplock bag with the corner sniped off, to drizzle it over them.
This recipe makes 12 Mini Blueberry Chaffle Muffins.

Nutrition

Calories: 97kcal | Carbohydrates: 3.6g | Protein: 5.3g | Fat: 5g | Fiber: 1g

NUTRITIONAL INFO

1 Batch of Mini Blueberry Chaffle Muffins = 12 Servings

Each Serving or 1 Muffin with Frosting =

97 Calories | 7 g Fat | 3.6 g Carbs | 1 g Fibre | 5.3 g Protein

2.6 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Other Keto Friendly/Low Carb Breakfast Recipes:

If you love this Keto Blueberry Chaffle Muffin Recipe, check out some of my other keto friendly breakfast recipes here:

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Keto Blueberry Chaffle Muffin Recipe

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Low Carb Broccoli Cheddar Muffins

May 3, 2018 by officially gluten free 4 Comments

Low Carb Broccoli Cheddar Muffins

These 90 Calorie Gluten Free, Keto and Low Carb Broccoli Cheddar Muffins only have .8 g of Carbs and are loaded with 7.2 g of Fat and 5.5g of Protein per Muffin. The best part is they taste amazing. They’re so simple and easy to make and are totally guilt free. They taste more like bread than a traditional egg muffin, which is nice considering that there isn’t any flours or starches added. They use a mixture of crumbled up Pork Rind or Bacon Puff and Parmesan cheese instead. This makes a surprisingly delicious bread like texture, who knew!

You’ll love how easy these savory muffins are to make. Just beat the eggs in a large mixing bowl. Then add the Crushed Pork Rinds and the Parmesan Cheese. Mix until well combined, then add in the Steamed Broccoli and 2 of the 3 Tbsp of Butter. Stir until the Broccoli is fully mixed in.

Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.

Low Carb Broccoli Cheddar Muffins

These Gluten Free, Keto & Low Carb Broccoli Cheddar Muffins are loaded with flavor and provide a nutritious hit of healthy fats and protein. They can be made with many variations. You could use mushrooms or cauliflower instead of the broccoli and you could trade the cheddar cheese for something a little more flavorful like Havarti or Monterey Jack. You could also skip the veggies and just make cheesy muffins instead. You can have them for Breakfast, as a Quick On-The-Go Snack, or a Delicious Keto Appetizer or Side Dish.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Low Carb Broccoli Cheddar Muffins

Ingredients

4 Eggs

25 g Pork Rind (1/2 Cup Crushed)

4 Tbsp Parmesan Cheese

3 Tbsp Melted Butter

3/4 Cup Steamed Broccoli

2/3 Cup Cheddar Cheese

Directions

1. Preheat oven to 400 F.

2. In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of melted butter. Stir until the broccoli is fully mixed in.

3. Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.

Note: This recipe makes 12 small Low Carb Broccoli Cheddar Muffins. If you’d like a larger muffins divide them into 6 instead but don’t forget to double the serving size.

Tip: If you’re not a big fan of pork rinds. I suggest trying a few different brands before writing them off. I found that some brands where much stronger tasting and smelling than other brands.

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If you liked this recipe for Low Carb Broccoli Cheddar Muffins, then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Bacon Crab Rangoon Fat Bombs

Keto Pesto Poppers

Crock Pot Egg Roll Bowl

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Low Carb Broccoli Cheddar Muffins

Save Print

Prep time

5 mins

Cook time

8 mins

Total time

13 mins

Author: Lyndsay Baker

Recipe type: keto muffins

Serves: 12 muffins

Ingredients

4 Eggs
25 g Pork Rind (1/2 Cup Crushed)
4 Tbsp Parmesan Cheese
3 Tbsp Butter
¾ Cup Steamed Broccoli
⅔ Cup Cheddar Cheese

Instructions

Preheat oven to 400 F.
In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of butter. Stir until the broccoli is fully mixed in.
Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 - 10 minutes.
Note: This recipe makes 12 small muffins. If you'd like larger muffins divide them into 6 instead but don't forget to double the serving size.

Double Chocolate Zucchini Bread

August 25, 2015 by officially gluten free 1 Comment

Double Chocolate Zucchini Bread

It’s Zucchini season and my garden is overflowing with them. This Gluten Free Double Chocolate Zucchini Bread is a delicious way to use them up. If you don’t have a garden, I’m sure you know someone who has more than know what to do with. I usually make Zucchini Chocolate Chip Muffins with them but I decided to go with something a little different this time and I’m so glad I did. The Zucchini made the bread extra moist without over powering the taste. It’s a great way to sneak some Zucchini into the diet of a picky eater.

Ingredients

1 Egg

3/4 Cup Brown Sugar

1 Tsp Vanilla

2 Cups Shredded Zucchini

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/2 Cup Cocoa Powder

2 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven at 350 F

2. In a large bowl mix eggs and sugar.

3. Add vanilla, shredded zucchini and melted butter. Mix until well combined.

4. Then stir in rice flour, cocoa powder and baking soda.

5. Mix in chocolate chips, then spoon into a greased bread pan.

6. Bake for approx. 35 minutes.

This Double Chocolate Zucchini Bread recipe makes 1 loaf.

If you enjoyed this gluten free recipe for Double Chocolate Zucchini Bread, you may also like these recipes for,

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Gluten Free Double Chocolate Muffins

May 21, 2015 by officially gluten free 11 Comments

These Gluten Free Double Chocolate Muffins are rich, moist and loaded with Chocolaty Flavour. Like most muffins, they taste the best warm with a little bit of butter on top. They are so quick and easy to make and the recipe only uses simple easy to find ingredients. These Muffins are sure to satisfy any chocolate craving.

How Do You Make Gluten Free Chocolate Muffins?

To make this delicious gluten free double chocolate chip muffin recipe:

Step 1: Pre Heat Oven to 375 F. Then, in a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.

Step 2: Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined. Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.

Stop 3: Bake for 20 – 25 minutes.

More Gluten Free Dessert Recipes To Try:

Gluten Free Double Chocolate Muffins

These Gluten Free Double Chocolate Muffins are incredibly rich, mega chocolatey, and loaded with chocolate chips in every single bite. These deliciously chocolatey muffins are a very welcome recipe for a cool Fall Day. They’re entirely from scratch, but only take a few seconds to mix together. The recipe uses rice flour

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

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Recipe Notes for Making the Best Gluten Free Chocolate Muffins:

– Use high quality cocoa powder and chocolate chips for the best chocolate flavor.

– You can use margarine, vegetable oil, canola oil, or melted coconut oil in place of the melted butter.

– Don’t over bake the muffins or the muffins will be dry. If it is your first time making the recipe, I recommend checking the muffins at 18 minutes to be safe because every oven is different.

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on what brand you use. Because of this, I like to add the flour a little a time until the consistency is right.

– Store in an airtight container at room temperature up to 3 days. These muffins can also be frozen in a freezer bag for up to 3 months.

– This recipe makes 12 Gluten Free Double Chocolate Muffins.

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Gluten Free Double Chocolate Muffins

These Gluten Free Double Chocolate Muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. These deliciously chocolatey muffins are a very welcome recipe for a cool Fall Day.

5 from 3 votes

Print Pin Rate

Course: Muffins

Cuisine: American

Keyword: chocolate, Dessert, gluten free, muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: muffins

Author: Lyndsay Baker

Ingredients

2 Eggs
1/2 Cup Melted Butter
1/2 Cup Milk
1 Tsp Vanilla
3/4 Cup Sugar
1 Cups Rice Flour
1/4 Cup Potato Starch
3/4 Cup Cocoa Powder
2 Tsp Baking Powder
3/4 Cup Chocolate Chips

Instructions

Pre Heat Oven to 375 F
In a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.
Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined.
Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.
Bake for 20 - 25 minutes.

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Gluten Free Double Chocolate Muffins

Keywords: Gluten Free Double Chocolate Muffins; Gluten Free Christmas Baking; Gluten Free dessert; Gluten Free muffin recipe; muffins with Rice Flour; Best Gluten Free Muffin recipe; Easy Recipe for chocolate muffins; Best Gluten Free Muffin Recipe; Recipes for Chocolate Muffins with Rice Flour

Banana Bread Gluten Free

April 29, 2015 by officially gluten free 14 Comments

My family love their Banana Bread Gluten Free. Give this recipe a try and you’ll see why. It’s really quick and easy to make and only uses simple, easy to find ingredients. The Bread is moist and tastes just like traditional Banana Bread.

How Do You Make The Best Gluten Free Banana Bread?

To make this Gluten Free Banana Bread, you start by Preheating your oven to 350 F. Then mix the bananas, sugar, eggs and butter. Stir in the rice flour, corn starch, baking soda and baking powder, mix until well combined. Pour into a greased bread pan. Bake for 50 – 60 minutes or until a tooth pick comes out clean when poked into the middle.

Gluten Free Banana Bread Recipe

This Gluten Free Banana Bread recipe is a great way to use up over ripe Bananas. I like to throw them in the freezer as they ripen. Then when I have enough, I’ll throw together a quick batch of the Delicious Banana Bread Gluten Free or a batch of these equally amazing Gluten Free Chocolate Chip Banana Muffins

If you’re looking for another delicious Gluten Free Recipe… try these delicious Soft and Chewy Gluten Free Vanilla Pudding Cookies. They’re Tried, Tested and True Cookies are Loaded with Chocolate Chunks and Subtle Vanilla Flavour. They’re sure to impress even you non gluten free friends and family.

Recipe Tips:

3 Ripe Bananas mashed is equal to 1 cup of Banana
Adding Chocolate chips and/or chopped nuts to this bread makes it extra delicious.
This recipe can easily be made dairy free by swapping out the butter for margarine or vegan butter.

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Banana Bread Gluten Free

My family prefers their Banana Bread Gluten Free. Give this recipe a try and you'll see why. It's really quick and easy to make and only uses simple, easy to find ingredients. The Bread is moist and tastes just like regular Banana Bread.

4.89 from 9 votes

Print Pin Rate

Course: Gluten Free Bread

Cuisine: American

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: loaf

Author: Lyndsay Baker

Ingredients

3 Ripe Bananas
3/4 Cup White Sugar
1/4 Cup Brown Sugar
1 Egg
1/3 Cup Melted Butter
1 1/2 Cups Rice Flour
1/4 Cup Corn Starch
1 Tsp Baking Soda
1 Tsp Baking Powder

Instructions

Pre Heat oven to 350 F.
Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder, mix until well combined.
Pour into a greased bread pan. Bake for 50 - 60 minutes or until a tooth pick comes out clean when poked into the middle.
This recipe makes 1 Loaf of Banana Bread Gluten Free.

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Banana Bread Gluten Free

Keywords: Gluten Free Banana Bread; Gluten Free Christmas Baking; Gluten Free dessert; Gluten Free Banana Bread recipe; Banana Bread with Rice Flour; Best Gluten Free Banana Bread recipe; Easy Recipe for gluten free banana bread

Blueberry Muffins Gluten Free

May 22, 2014 by officially gluten free 11 Comments

Blueberry Muffins Gluten Free

If I could eat gluten, I would still prefer my Blueberry Muffins Gluten Free because they’re so Soft and Fluffy. They are just Bursting with Berries and it’s an Easy Recipe that the whole family will love. They make a delicious Breakfast or Snack. Fill the muffin cups to the top edge for an extra-large sized deli-style muffin or try switching the Blueberries for Strawberries, Raspberries, Cranberries or Mangoes.

Ingredients

1 Egg

3/4 Cup Sugar

1/4 Cup Melted Butter

1 Cup Sour Cream

2 Cups Rice Flour

1/4 Cup Tapioca Starch or Corn Starch

2 Tsp Baking Powder

1 1/2 Cups Blueberries

Directions

1. Pre Heat oven to 350 F.

2. In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.

3. Stir in the rice flour, tapioca or corn starch and the baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

4. Spoon into a paper lined or greased muffin tin. Sprinkle each one with a little white sugar then bake for 25 -30 minutes.

If you liked this recipe for Blueberry Muffins Gluten Free you may also like these recipes for

Banana Chocolate Chip Muffins

Pineapple Carrot Muffins

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What’s your favourite kind of Fruit Muffins? Do you Prefer Blueberry or do you have another favourite? Let us know in the comments.

Banana Chocolate Chip Muffins Gluten Free

May 5, 2014 by officially gluten free 10 Comments

Banana Chocolate Chip Muffins Gluten Free

These delicious Banana Chocolate Chip Muffins Gluten Free are made with simple and easy to find Gluten Free ingredients. This recipe has 2 options, they can be made plain or with a delicious Sweet and Crunchy Brown Sugar Pecan Streusel Topping. My family loves them both ways.

Ingredients

3 Ripe Bananas

3/4 Cup White Sugar

1 Egg

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

1 Tsp Baking Soda

1 Tsp Baking Powder

3/4 Cup of Chocolate Chips

Directions

1. Pre Heat oven to 375 F.

2. Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder. Add the chocolate chips then mix until well combined.

3. Spoon the batter into a paper lined or greased muffin tin.

5. Bake for 20 minutes.

For the Pecan Streusel Topping:

1/3 Cup Brown Sugar

2 Tbsp Rice Flour

1/2 Tsp Cinnamon

1 Tbsp Butter

1/4 Crushed Pecans

Mix the flour, brown sugar and cinnamon. Add the butter then mix with your fingers until a crumbly mixture forms. Mix in the crushed pecans. Sprinkle the topping over the muffin batter before baking.

This recipe makes 12 Banana Chocolate Chip Muffins Gluten Free.

If you like this recipe for Banana Chocolate Chip Muffins Gluten Free you may also like these recipes:

Banana Bread Gluten Free,

Pineapple Carrot Muffins

Baked Apple Fritters Gluten Free.

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Banana Chocolate Chip Muffins Gluten Free

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Muffins

Serves: 12 Muffins

Ingredients

3 Ripe Bananas
¾ Cup White Sugar
1 Egg
⅓ Cup Melted Butter
1½ Cups Rice Flour
¼ Cup Corn Starch
1 Tsp Baking Soda
1 Tsp Baking Powder
¾ Cup of Chocolate Chips

Instructions

Pre Heat oven to 375 F.
Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder. Add the chocolate chips then mix until well combined.
Spoon the batter into a paper lined or greased muffin tin.
Bake for 20 minutes.
For the Pecan Streusel Topping:
/3 Cup Brown Sugar
Tbsp Rice Flour
/2 Tsp Cinnamon
Tbsp Butter
/4 Crushed Pecans
Mix the flour, brown sugar and cinnamon. Add the butter then mix with your fingers until a crumbly mixture forms. Mix in the crushed pecans. Sprinkle the topping over the muffin batter before baking.
This recipe makes 12 Banana Chocolate Chip Muffins Gluten Free.

Pineapple Carrot Muffins

February 19, 2014 by officially gluten free 5 Comments

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:

Gluten Free Banana Chocolate Chip Muffins,

Gluten Free Double Chocolate Muffins

Gluten Free Raspberry Waffles

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

Pre heat oven to 350 F
In a large mixing bowl, mix eggs and sugar.
Stir in, carrots, pineapple and vanilla.
Add rice flour, tapioca starch, baking powder, baking soda and cinnamon, Mix until well combined.
Spoon into a greased or paper lined muffin tin.
Bake for 20 minutes.