Gluten-Free and Dairy-Free Apple Carrot Muffins (Edit recipe)

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This recipe is a beautiful marriage of an apple cake and a carrot cake. Gluten-free and dairy-free, this recipe is light, fluffy, full of delicious warm fall flavors, perfect to make when you are craving something sweet!

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PREP TIME

30 minutes

COOK TIME

35 minutes

INGREDIENTS

18

Serves: 18

Ingredients

300 grams Gluten-Free All-Purpose Flour - Primal Palate
1/2 tsp Himalayan Pink Salt - Primal Palate, fine salt
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Little Palates Apple Cinnamon Seasoning - Primal Palate
150 grams Granulated White Sugar, 3/4 cup
165 grams Light Brown Sugar, 3/4 cup
3/4 cup Sunflower Oil, 180 ml/6 ounces oil
4 Eggs, 4 large eggs at room temp
1 tsp Vanilla Extract - Primal Palate
1/2 cup Cornmilk - Maizly, 118 ml, 4 oz
1 cup Apples, Honeycrisp, grated
1 cup Carrots, peeled and grated

Crumb Topping

80 grams Gluten-Free All-Purpose Flour - Primal Palate, 2/3 cup
50 grams Granulated White Sugar, 1/4 cup
1/4 cup Plant-Based Butter, cold butter, cubed
2 Tbsp Light Brown Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees, and line a muffin tin with parchment cupcake papers. You will need one full muffin tin, and half of a second muffin tin.
In a medium size mixing bowl, whisk together the flour, salt, baking soda, baking powder, and Little Palates Apple Cinnamon seasoning. You can also use Primal Palate Apple Pie Spice.
In a large mixing bowl, combine the white sugar, brown sugar, and sunflower oil. Beat with a hand mixer to evenly combine.
Add in the 4 eggs, and vanilla, and beat again on medium speed to evenly combine.
Add in the Maizly corn milk. You can also use oat milk, almond milk, or buttermilk if desired. Blend again with the hand mixer, until the batter is smooth.
Add in the grated carrot and apple, and stir with a spatula until evenly combined.
Using an ice cream scoop for easy distribution, fill each well of the muffin tin approximately 3/4 of the way with the batter. These muffins rise a lot, if you want a nice muffin top you can fill them almost to the top. I recommend leaving a little bit of space so they don't overflow and spread too much as they bake.
In a small mixing bowl, whisk together the 80 grams of flour and 50 grams of sugar for the crumb topping.
Cut the cold plant-based butter into cubes, and crumble it into the flour and sugar mixture with your hands.
Add in the brown sugar, and mix together again with your hands.
Top each muffin with a small amount of the crumb topping.
Place the muffin tin that is completely full in the center of the oven on the middle rack. Place the muffin tin that is half full on the rack right below it.
Bake the muffins for 35 minutes. Check the muffins on the lower rack after 25 minutes to be sure they aren't browning too much.
Remove the muffins from the oven, and allow them to cool.
Enjoy the muffins with a slice of salted plant-based butter!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	12 g
Carbohydrates:	29 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	144 mg
Fiber:	1 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.