I made these muffins yesterday for me and the little one and they are heavenly! It is so nice to have a sweet treat with a hot cup of coffee and homemade non-dairy creamer. I’ll include that recipe too at the bottom.
Heat oven to 375 degrees and grease your muffin tins. I used these really cute silicone muffin cups from Ikea:
I started with a Namaste Gluten Free Spice Cake Mix. It does contain Xanthan Gum but I think that is unavoidable in gluten free baking.
I mixed the following wet ingredients together in a large mixing bowl:
3 Eggs
1/3 C grapeseend oil
Then gradually stirred in the cake mix until well blended.
To the batter I stirred in:
grated carrot – about a cup
raisins – a handful
crushed pineapple – 8 oz. can in it’s own juice
flaked coconut – about 1/2 cup
Bake at 375 degrees for 20-25 minutes. If using a dark, coated, mini muffin tin you may need to shorten the baking time a little bit. They are done when a toothpick inserted into the center comes out clean.
For the cinnamon glaze I combined:
1/2 C powdered sugar (I use Wholesome Sweeteners Fair Trade Certified Organic Powdered Sugar)
1 T coconut milk (add more as needed to reach desired consistency)
1/2 tsp. cinnamon
Mix until smooth and refrigerate until thickened then drizzle over the top of the muffins.
I had them for breakfast this morning with a hot cup of coffee, some homemade non-dairy creamer and a banana. Yum!
For the non-dairy creamer:
Add 1 14 oz. can Thai Kitchen Coconut Milk to a small sauce pan.
Blend in 3 T local raw honey
Add in 2 tsp. vanilla extract (make sure it is pure vanilla extract – just vanilla beans & alcohol without added corn syrup)
Once well blended allow to cool then refrigerate.
No Nuts? No Whey! 