Allergen-Free Raisin-Carrot Muffins

Perfect for kids with lots of allergies, these egg-free, nut-free, dairy-free, and gluten-free muffins are studded with carrots and raisins.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 198 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 tablespoons water
• 1 cup finely shredded carrots
• 0.5 teaspoon salt
• 0.25 cup vegetable oil
• 0.75 cup white sugar
• 0.25 cup orange juice
• 0.25 teaspoon ground allspice
• 0.75 cup raisins
• 0.25 teaspoon xanthan gum
• 1.5 cups rice flour
• 1.5 teaspoons dry egg replacer (such as Ener-G®)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Mix raisins and orange juice together in a small bowl.

Step 4

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

Step 5

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

Step 6

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.