Allergist Mom’s Gluten Free Vegan Carrot Chocolate Chip Muffins
Why I Love This Recipe
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.
Ingredients You'll Need
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.