Gluten-Free Carrot Apple Muffins

Recipe submitted by: Amy Pickett

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Choose a gluten free flour of your choice.

Prep Time:
Cook Time:
15 muffins


2 cups Gluten Free Flour
1 tbsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
½ tsp Ground Ginger
½ tsp Ground Cinnamon
¼ tsp Ground Cloves
1 cup Unsweetened Applesauce
½ cup Granulated Sugar
½ cup Light Brown Sugar
1 tsp Vanilla Extract
2 Large Eggs
1 cup Finely Shredded Carrots


  1. Combine first seven ingredients and mix well. Cream applesauce and sugars together in mixing bowl with paddle. Add vanilla and eggs one at a time until blended. Add dry ingredients on low just until blended. Fold in carrots. Let sit for 40 minutes to overnight (in fridge). Scoop into greased/lined muffin tins, sprinkle top with streusel and bake at 350 degrees for about 15 to 20 minutes until toothpick inserted in center comes out clean.

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