Vegan Gluten Free Muffin

vegan gluten free muffin Carrot and pineapple muffin

Ingredients

  • 2 1/4 cups gluten-free all purpose flour.
  • 1 level teaspoon baking powder.
  • 1 1/4 cup brown sugar.
  • 2 cups grated carrots.
  • 3/4 cups raisins.
  • 1/2 cup chopped pecans or walnuts.
  • 1/2 cup shredded, sweetened coconut.
  • 8 oz. crushed pineapple.
  • 1 1/2 teaspoon vanilla extract.
  • 2 teaspoons bakin soda.
  • 1 tablespoon cinnamon.
  • 2 tablespoon cocoa.
  • 1/2 teaspoon sea salt.
  • 1 teaspoon guar gum or xanthan gum.
  • 1 cup light olive oil or vegetale oil.
  • 4 1/2 teaspoons Ener-G egg replacer.
  • 1/3 cup cold water.

Instructions
  • 1. Preheat oven to 350° F.
  • 2. Place flour, gum, sugar, sea salt, baking soda and powder in a bowl and mix thoroughly.
  • 3. In a another bowl, add raisins, carrots, coconut, pineapple and nuts, mix thoroughtly.
  • 4. In a separate bowl, add the water and the egg replacer and mix thoroughly.
  • 5. Add the fruits and nuts to the dry ingredients.
  • 6. Add the egg replacer mixture to fruit and flour mixture, followed by the vanilla and oil, mix thoroughly.
  • 7. Place mixture in muffin tin and bake for 30 minutes in the pre-heated oven.
  • 8. Let it cool for half an hour or more.