Carrot Cake Muffins

Prep Time: 
35 minutes
Number of Servings: 
12 muffins


  • 1 c sorghum flour
  • 12 c tapioca starch (also known as tapioca flour)
  • 13 c quinoa flour
  • 1 Tbsp baking powder
  • 12 tsp baking soda
  • 1 12 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 12 tsp salt
  • 34 c nondairy milk
  • 2 eggs
  • 13 c runny honey*
  • 14 c unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 12 c shredded carrots
  • 1 c raisins


  1. Preheat oven to 350°. Lightly oil the cups of a 12-cup muffin pan, or line cups with paper liners, and set aside.
  2. Mix together sorghum flour, tapioca starch, quinoa flour, baking powder, baking soda, xanthan gum, cinnamon, and salt in a large bowl.
  3. In a medium bowl, whisk together milk, eggs, honey, applesauce, and vanilla extract until well combined. Stir in carrots and raisins.
  4. Add wet ingredients to dry and mix until combined.
  5. Fill muffin cups with batter. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave muffins in pan for 10 minutes and then carefully remove to a wire rack to finish cooling.

*If the honey is too thick and not pourable, gently heat it in a saucepan until it’s more liquid.

Nutrition Info: 
1 muffin: 169 Calories, 3 g Protein, 38 g Carbohydrates, 2 g Fiber, 1 g Total fat, 204 mg Sodium, ★★ Phosphorus,  Vitamin A, Calcium