• Cooking Time: 25
  • Servings: 12
  • Preparation Time: 10


I got this recipe from Sarah M. Boudreau-Romano MD, a.k.a The Allergist Mom. This was Recipe #7 in the "Gluten Free Baking With KitchenAid" event.

These gluten free, nut free, soy free, vegan carrot chocolate chip muffins are a glowing example of her cooking! Moist and flavourful, these yummy muffins are an allergy friendly treat LIFESAVER for people like my niece Alexandra and Sarah's children. I made them and scoffed the whole batch with some friends last night after dinner! Thanks Sarah! Goodness and Sweetness in one bite! YUMMO!

Please support Sarah M. Boudreau-Romano MD at The Allergist Mom.


  • 1 ½ cups all purpose gluten-free flour
  • 1 ½ cup grated carrots
  • ½ cup canola oil
  • ½ cup rice milk
  • ½ cup packed brown sugar
  • 1/3 c Enjoy Life mini chocolate chips
  • 2 tsp vanilla
  • 1 tsp ground cinnamon
  • ¾ tsp apple cider vinegar
  • ¾ tsp baking soda
  • ½ tsp gluten free baking powder
  • ¼ tsp Celtic sea salt


  • Preheat oven to 180 / 350°F.
  • Line a muffin pan with 12 liners or oil the muffin pan if you prefer to make muffins without liners.
  • In bowl, whisk together the dry ingredients including the gluten-free flour, baking soda, baking powder, salt, and ground cinnamon.
  • In the bowl of the Kitchen Aid stand mixer, combine grated carrots, canola oil, rice drink, brown sugar, apple cider vinegar and vanilla. Mix until combined.
  • Add the dry ingredients to the bowl of the standing mixer and mix until just combined.
  • Add the chocolate chips and mix until evenly distributed.
  • Fill the muffin pan.
  • Bake in the center of the oven for 24 minutes. Bake until toothpick inserted into center of the muffin comes out clean.
  • Transfer to a cooling rack.
  • If you do not eat all 12 muffins at once, store in a sealed container to enjoy the next day.
  • **May consider re-warming slightly before eating.

Categories: Muffin 

Author Credit: Sarah M. Boudreau-Romano MD, at The Allergist Mom

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