This gluten-free muffin recipe is an easy to make healthy snack.
Gluten-free food has become associated with with bland less tasty food. Not this gluten-free muffin recipe. This healthy snack is a marvellous smack in the tastes buds. Not only is this pineapple carrot & oats gluten-free muffin tasty – it’s great to fuel your body when you’re on-the-go or working out.
Gluten intolerance or gluten sensitivity is one of the most common food intolerances and, in recent years, there has been an increasing awareness of the condition. But people with gluten intolerance should not despair as there are fantastic gluten-free recipes available today. We hope you’ll find this healthy snack muffin recipe as palatable as we did.
Try this gluten-free muffin recipe as a healthy snack
- 1 cup Fresh crushed Pineapple I blend it in a blender
- 1 cup Grated carrots peeled
- 2 cups Gluten-free oats
- 2 tsp Baking soda
- .5 tsp Himalayan salt
- .25 cup Unfiltered, raw honey
- 2 Free range eggs
- .33 cup Melted coconut oil
- 1 tsp cinnamon
Start by adding your Gluten free oats to the blender and blend until it has the consistency of flour.
Add the baking soda (or 1 tsp baking soda and 1 tsp baking powder if you don't like the taste of baking soda. The muffins will also rise more with the baking powder, but will be less healthy), salt and cinnamon. Give it a quick blend to mix well.
Move the flour mixture to a large mixing bowl and add all the other ingredients; crushed pineapple, grated carrots, raw honey, eggs and melted coconut oil.
Mix everything well with a spoon or whisk.
Spoon into your prepared muffin pan and bake in heated oven for 15 minutes at 175 degrees or until golden brown.
Remove from oven and leave in muffin pan to cool before removing.
These muffins are super moist and will almost look like their not done when removed from the oven, but will firm up when left to cool a bit.