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Gluten/Dairy/Egg-Free Carrot Coconut Pineapple Muffins

by Jeanette on April 21, 2011 · 15 Comments
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Gluten/Dairy/Egg Free Carrot Coconut Pineapple Muffins

Now that we have a gluten allergy in our house, I’ve been trying to get my arms around gluten-free baking. It’s been challenging as there are so many gluten-free flours out there, and I’m not always sure which ones to use. However, my goal in baking gluten-free is to ensure that I pack in as much nutrition as possible.

Many store-bought gluten-free muffins are made with white rice flour and starches; also, they often contain eggs or dairy products. Since my son is allergic to dairy and eggs as well as gluten, my only choice is to make homemade muffins, the perfect opportunity to make a healthier gluten-free muffin. White rice flour, a common ingredient in store-bought gluten-free muffins, is probably the least nutritious of the gluten-free flours. Better choices include brown rice flour, Bob’s Red Mill’s Gluten Free All Purpose Baking Flour (made with bean flours, sorghum flour potato starch and tapioca flour), quinoa flour, and teff flour.

Here’s a comparison of these gluten-free flours (1/4 cup serving):

                                      Dietary Fiber         Protein
White Rice Flour                1 gram              2 grams
Brown Rice Flour               2 grams             3 grams
Bob’s Red Mill’s GF Flour    3 grams             3 grams
Quinoa Flour                    2.2 grams           4 grams
Teff Flour                          4 grams             4 grams

As a beginner gluten-free baker, I was using Bob’s Red Mill’s Gluten Free All Purpose Baking Flour to substitute in my muffin recipes. However, I noticed a slightly funky smell sometimes from muffins made just with Bob’s Flour, so I decided to try including other gluten-free flours in the muffins I made this weekend. I’ve read that it’s best to mix a variety of flours together in gluten-free recipes, so I felt comfortable substituting other gluten-free whole grain flours. Again, my goal in baking my own gluten-free muffins is to make as nutritious a muffin as possible, although it is easy to be tempted just to buy the less nutritious gluten-free muffins in the supermarket.

Actually, making gluten-free muffins really doesn’t take much time at all once you have the different flours. I chose coconut sugar (organic evaporated coconut palm nectar) as the sweetener in these muffins, an unrefined sugar that is low glycemic. Also, I  reduced the amount of oil typically used in muffin recipes by substituting some applesauce. I used light olive oil as the oil of choice in this recipe, a heart healthy oil. Finally, since my son is also allergic to eggs, I used ground flax seed and water to substitute for eggs (1 egg=1 tablespoon ground flax seed plus 3 tablespoons water).

These muffins turned out beautifully moist with a nice crumb. I really couldn’t have been happier.  I’m feeling more comfortable with my gluten-free substitutions the more I bake, and am just thrilled that I have some healthy gluten-free treats that my kids can enjoy (even though only one of my boys is allergic to gluten, I’ve been giving them all the same gluten-free muffins to keep things simple, and they’ve all loved them; besides, they’re healthier).


Gluten/Dairy/Egg-Free Carrot Coconut Pineapple Muffins

 

 

These muffins have a nice tender crumb.

Printable Recipe
1 cup gluten-free flour mix (I used Bob’s Red Mill’s Baking Mix)
1/4 cup quinoa flour
1/4 cup teff flour
2/3 cup coconut sugar
2 tablespoons ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup olive oil
1/3 cup apple sauce
1 cup grated carrots
1/2 cup crushed pineapple
1/4 cup shredded coconut, unsweetened
6 tablespoons water
1 teaspoon vanilla

Preheat oven to 350 degrees.

In a bowl, mix together all the dry ingredients. In another bowl, mix together all the wet ingredients. Add wet ingredients to dry ingredients; stir just until blended.

Portion batter into muffin tin. Bake in preheated oven for 25 minutes or until toothpick in the center of the muffin comes out clean.

More Gluten-Free Carrot Muffins:
The Baking Beauties’ Gluten-Free Carrot Muffins
Gluten Free Naturally’s Gluten Free Carrot Pineapple Coconut Muffins
Elana’s Pantry’s Gluten Free Carrot Mini-Muffins
Gluten Free Goddess’ Gluten-Free Carrot Muffins
My Real Food Life’s Gluten Free Vegan Carrot Muffins

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Comments

  1. These muffins look absolutely fabulous! Gluten-free baking daunts me a bit as well, but if you haven't seen it yet I think Karina's Kitchen is a great resource!

  2. Pretend Chef says:

    These muffins look incredibly delicious! Yummy!

  3. Jeanette says:

    Thanks Joanne and Rochelle – these are really nice and moist. I love Karina's recipes by the way!

  4. Alison @ Ingredients, Inc. says:

    omg these look amazing! A must try!

  5. Anonymous says:

    These were great! They came out nice and moist. I put fresh pineapple in the food processor for the crushed pineapple. Worked great!

  6. Jeanette says:

    I'm so glad you enjoyed these! Great idea – using fresh pineapple, yummy!

  7. Srivalli says:

    Thanks for dropping in Jeanette, I can't wait to try some of your egg less bakes..

  8. Kim - Cook It Allergy Free says:

    What a beautiful, healthy, delicious looking recipe, Jeanette! I make zucchini pineapple muffins, but these just sound wonderful! And you are right, about a couple of things. Bob's often has a really strange smell. I think it makes some things taste like metal too. And also, mixing a number of different gf flours is what will really give you a wonderful baked good. This one looks perfect! ;)

  9. Jeanette says:

    Thanks Kim, I would love to try making your zucchini pineapple muffins, they sound terrific!

  10. Karen F says:

    Those look great! I am a new GFC follower that found you on StumbleUpon ~ you can check out my blog ~Mommy's Moments~ at http://www.avonbykaren.blogspot.com when you can!
    Thanks,
    Karen

  11. Jeanette says:

    Thanks for stopping by Karen – and I will definitely check out your blog!

  12. Christina says:

    I have a question: Can I use the "Whole Grain Gluten-Free Flour Mix" you have a recipe for in stead of " Bob's Red Mill's Baking Mix" in the recipes? Thanks!

  13. Jeanette says:

    Hi Christine, yes any gluten-free flour mix should work. Let me know how your muffins turn out.

  14. I’ve tried a few gluten free muffin recipes which were all disappointing – this one was fantastic!! My muffins are moist, and delicious and I can’t keep my non-gluten free sons from eating them! I didn’t use Bob’s Red Mills gluten free flour, I used a gluten free all purpose flour mix from my local health food store that contains white rice flour, potato starch, and tapioca flour. I also substituted honey instead of coconut sugar – Yumm

    • Thanks Elizabeth – I’m so glad you tried these and your sons enjoyed them. It is the best feeling when you make something gluten-free that your kids like isn’t it? I get so much satisfaction from seeing the smile on my son’s face after I’ve made something he loves!

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