Gluten free carrot muffins (egg free) - George Eats

Name: Gluten free carrot muffins (egg free) - George Eats
Total time: 45 min
Ingredients: 160 g (1 cup)* fine white rice flour; 60 g (1/2 cup)* buckwheat flour; 4.5 g (1/2 teaspoon) baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg (to taste if grating fresh); 1 g (1/2 teaspoon) psyllium husk (optional, see notes); pinch of fine salt; 250 g carrot (skin on); 200 g thick plain yoghurt (I have tested Lactose free Greek yoghurt and coconut yoghurt); 125 g light brown sugar or rapadura sugar; 80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil); 125 ml (1/2 cup)* milk of choice; 250 g lactose free cream cheese (room temperature); 25 g butter (room temperature); 25-50 g sifted pure icing sugar or 20-40ml (1-2 tablespoons maple syrup, to taste)

georgeats.com

Gluten free carrot muffins that are nut free, egg free, xanthan gum free and have a dairy free/vegan option. Easy and delicious.

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Ingredients

160 g (1 cup)* fine white rice flour
60 g (1/2 cup)* buckwheat flour
4.5 g (1/2 teaspoon) baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (to taste if grating fresh)
1 g (1/2 teaspoon) psyllium husk (optional, see notes)
pinch of fine salt
250 g carrot (skin on)
200 g thick plain yoghurt (I have tested Lactose free Greek yoghurt and coconut yoghurt)
125 g light brown sugar or rapadura sugar
80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil)
125 ml (1/2 cup)* milk of choice
250 g lactose free cream cheese (room temperature)
25 g butter (room temperature)
25-50 g sifted pure icing sugar or 20-40ml (1-2 tablespoons maple syrup, to taste)