Healthy carrot muffins: wheat free (gluten free) and lactose free

Healthy, gluten-free and lactose-free carrot muffins. With light ingredients and pieces of chocolate, for a snack or dessert

Delicious wheat-free mini carrot cakes, soft and healthy. A perfect recipe for those looking for a gluten-free and lactose-free variant, with pieces of chocolate to make it even more irresistible.

Recipe for 2 people.

Gluten-free, Gluten-free and Lactose-free, Lactose-free

Preparation: 00:45 + cooling time

Interval: 00:25

TOOLS

1 board(s), 1 bowl(s), 1 mold(s) (or more – for cupcakes, with 12 cavities), 1 spatula(s), 1 strainer(s), 12 paper cupcake liners (or more – or others to your preference), 1 potato peeler (optional)

EQUIPMENT

conventional + blender or food processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for wheat-free carrot muffins (gluten-free and lactose-free):

– 1 medium carrot(s), peeled and cut into slices

– 1/2 cup(s) oil plus a little for greasing (or coconut oil)

– 3 units of eggs

– 3/4 cup(s) demerara sugar

– 2/3 cup(s) gluten-free flour mix + a little for sprinkling the chocolate

– 1/2 tablespoon(s) of chemical yeast ^THE

– 240 g of vegan/gluten-free semi-sweet chocolate in calletti or chopped

PREPARATION:

1. Separate the recipe ingredients and utensils. The yield is 12 units with 5 cm for every 2 portions.
2. Use a gluten-free flour mixture made from rice flour, potato starch or corn starch and sweet cassava flour, with xanthan gum in its composition.
3. Use disposable paper liners or grease cupcake liners with a little oil.
4. Chop the chocolate into irregular but small pieces (or use callets). Choose a gluten-free and lactose-free product.
5. Sprinkle the callets or chopped chocolate with gluten-free flour to prevent it from sinking into the dough during baking.
6. Peel the carrots and cut them into slices.
7. Preheat the oven to 180°C.

PREPARATION:

Wheat-free carrot muffins – gluten-free and lactose-free:

1. In a blender or food processor, blend the carrot slices with the oil (or coconut oil).
2. Add the eggs, one at a time, and beat until you obtain a smooth mixture.
3. Add the sugar and beat again to combine.
4. Transfer the dough to a bowl and, using a wire whisk, gradually add the gluten-free flour, mixing until well incorporated.
5. Lastly, add the yeast and chocolate pieces, mixing gently.
6. Divide the batter among the ramekins, filling each cup about 2/3 full.
7. Bake in a preheated oven at 180°C for approximately 25-30 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
8. Remove the cupcakes from the oven and let them cool completely.
9. Unmold if you have used non-disposable molds (silicone or other).

FINALIZATION AND ASSEMBLY:

1. Serve the Wheat-free carrot muffins – gluten-free and lactose-free as a dessert or snack.
2. Store for 3 days in a closed airtight container at room temperature.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.