These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.


Recipe Summary

20 mins
20 mins
40 mins
1 dozen muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

  • Mix raisins and orange juice together in a small bowl.

  • Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.

  • Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.

  • Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Cook's Notes:

Substitute gluten-free baking mix for the rice flour if desired.

You may use 1 egg instead of the egg replacer if not trying to avoid eggs.

Nutrition Facts

198 calories; protein 1.6g 3% DV; carbohydrates 38g 12% DV; fat 4.9g 8% DV; cholesterolmg; sodium 189.9mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I used only 1/2 cup of sugar and still found it a little too sweet. And too salty. The toothpick came out dry after 20 minutes but somehow the middle of the muffins was a little under baked. I would recommend baking a few extra minutes. I will eat them but since I have the choice I will stick to my full-of-allergens recipe in the future.. Read More