Muffin Monday: Carrot Spice Muffins (gluten-free)

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. The following recipe is my gluten-free adaption of a recipe from the Whole Foods For The Whole Family by LaLeche League International Cookbook.

Carrot Spice Muffins:
gluten-free flour mix (100g coconut flour, 150g brown rice flour, 60g cornstarch)
1 tsp xanthan gum (you could also use an egg yolk to thicken)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1/8 tsp allspice
2 eggs, warmed to room temperature
2/3 cup sugar (white or brown)
1/3 cup canola oil
1 tsp vanilla
1 cup shredded carrot
½ cup crushed pineapple
1/3 cup coconut
½ cup buttermilk
½ cup applesauce (or more if batter looks too dry)

Cream Cheese Filling (courtesy of Silvana’s Kitchen):
8-oz package cream cheese, at room temperature
½ cup confectioners’ sugar
1 egg white
½ tsp vanilla

Preheat oven to 325F degrees.

Combine flour mix with xanthan gum, baking powder, baking soda, salt and spices. Mix well.

In a medium bowl whisk eggs and add sugar, oil, vanilla, buttermilk and applesauce. Carefully mix in carrots, coconut and pineapple. If the batter looks a little dry, add more applesauce. The consistency should be moist but thicken enough so your muffins don’t crumble.

Combine wet and dry ingredients and mix as loooooong as you want – yay for no gluten!

Using an electric mixer; beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in egg white and vanilla. Carefully layer the muffin batter in the bottom of the muffin tin, add a layer of cream cheese filling and top with another layer of muffin batter.

Bake for 25 minutes or until the tops of the muffins spring lightly back when touched.