Orange & Carrot Muffins

Carrots add sweetness, color, and vitamins to these tasty muffins.

Orange & Carrot Muffins

Angie Halten
Don't have time to steam your own carrots? Swing down the babyfood aisle at your local grocery store and pick up some puréed carrots!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 12


  • 1 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 2 tsp xanthan gum
  • 2 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/3 cup + 1 Tbsp sugar
  • 2 eggs
  • 1/4 cup oil
  • 2 jars 4 ounces each baby food strained carrots
  • 1/2 cup orange juice


  • In a mixing bowl, blend together the first 10 dry ingredients. In a separate bowl blend together the remaining wet ingredients.
  • Add the wet ingredients to the dry ingredients, and mix.
  • Pour batter into a greased/paper lined muffin tin, and bake at 400°F for 25 minutes, or until internal temperature of muffin reaches 205°F, using an instant read thermometer.


If you like nuts, 1/2 cup of pecans or almonds to this recipe.
Tried this recipe?Let us know how it was!
See also
Almond Cinnamon Bread


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