Gluten Free Carrot and Date Muffins

    25 min

    They are quick, easy and absolutely scrumptious. Sometimes, when I have the energy, I quadruple the recipe and make enough to freeze so I have handy snacks for work. Also works as a carrot cake.

    8 people made this

    Makes: 8 to 12 muffins

    • 120g white rice flour
    • 120g brown rice flour
    • 1 teaspoon xanthan gum
    • 2 teaspoons gluten free baking powder
    • 1/2 teaspoon gluten free bicarbonate of soda
    • 1/2 teaspoon fine salt
    • 2 organic eggs
    • 125ml soya milk
    • 60ml organic grapeseed oil
    • 150g honey
    • 2 medium carrots, finely grated
    • 170g chopped dates

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C/ gas mark 4. Grease a muffin tin.
    2. Sift flours, baking powder, bicarb of soda and salt; mix evenly.
    3. Melt the honey in a small saucepan on low heat.
    4. Mix the eggs, milk, and oil in a food processor. Blend in the honey. Keep the food processor running, and gradually add in the dry ingredients – mix thoroughly.
    5. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large or 12 medium sized muffins.

    Gluten free guide

    Check out our Gluten free baking and cooking article for great tips!

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