Gluten And Dairy Free Carrot Muffins

Simple carrot muffin recipe to those avoiding gluten. These are crunchy on the outside but soft on the inside and boosted with walnuts for crunch, nutrition and flavour. Feel free to also add raisins or other dried fruit of your choice if you wish. Great for picnics, traveling, gatherings or any occasion, really.

I use a simple 1:1:1 ratio blend of rice flour, coconut flour and cornstarch as the gluten-free flour mix for this recipe, but you can substitute with any store bought gluten-free flour mix.

Instructions

Preheat oven to 160°C (fan) 180°C (no fan). Line your muffin tray with paper cases.

In a large bowl beat the eggs with sugar until incorporated, beat in the oil, cinnamon, nutmeg. Add baking soda mixed with lemon juice and stir well. Stir in the flour and finally fold in grated carrot and finely chopped walnuts.

Pour dough into muffin cases, leaving a bit of space for the dough to rise. Bake for approximately 25 minutes until a toothpick inserted into the centre of a muffin comes out clean or with just a few moist crumbs.

Let cool, drizzle with lemon syrup (mix lemon juice with as much of powdered sugar as you like: the more sugar, the thicker the syrup) and sprinkle some poppy seeds on top.

You can also make lemon drizzle using maple syrup or honey instead of powdered sugar. In that case you will have a thinner drizzle, but just as delicious. You can prick the muffins using a toothpick before pouring lemon drizzle on top – that way your muffins will soak up more of the lemon drizzle.