Updated Very Moist Carrot Muffins

 I decided to make this recipe using store bought GF flour now that it is readily available in stores. 

20 minutes at 350F, 24 muffins. nonstick cupcake tins.

Combine dry ingredients and set aside

• 2 c. GF flour (I used Bob's Red Mill All Purpose GF flour)
• 1.5 c. sugar
• 1 t. baking soda
• 1 t. baking powder
• 1 t. cinnamon

Beat

• 4 eggs

Slowly add oil like you're making mayonnaise. You want the egg/oil mixture to thicken with many tiny bubbles and be cream colored. (I think this helps keep a dome top on the muffins and prevents sinking. However they taste good no matter how they look.)

• 1 c. oil

Add and mix until all the grated carrot is covered with egg/oil mixture

• 3 c. grated carrots (I used food processor to grate carrots. About 2-3 carrots is 1 cup. Depends on carrot size. I generally just slice the carrots and let the slices mound/overflow my 2c measuring cup. It's close enough because it's a pain to measure grated carrots.)

Then add flour mixture and combine so there is no dry spots. It is usually pretty thick at this point. Not really pourable.

Scoop into well oiled cupcake tins (I like to use coconut oil but if you have paper liners you could use those. The pans are a pain to clean.) and bake.

You can let the muffins sit in the pan's until they cool if you want. The muffins pull away from the sides of the muffin cups that's how you can tell that they are done beside the smell while they are baking.

I'm not sure where I got the original recipe.

Updated 2/14/25