Gluten Free Chocolate Chip Carrot Cake Cupcakes
 
Prep time
Cook time
Total time
 
Muffin or cupcake??? You decide. These Gluten Free Chocolate Chip Carrot Cake Cupcakes are delicious on their own or topped with cream cheese frosting for a sweet dessert.
Author:
Recipe type: Dessert
Serves: 36 mini muffins
Ingredients
  • 1 cup (2 sticks) butter, melted
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 2 cups finely shredded carrots
  • 1 medium sized apple, finely grated (about 1 cup)
  • 2 teaspoons lemon juice
  • ½ tablespoon vanilla
  • ½ tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ cup oat flour
  • ½ cup buckwheat flour
  • ½ cup potato starch
  • ⅓ cup coconut flour
  • ¼ cup tapioca starch
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ½ tablespoon baking powder
  • ½-2/3 cup chocolate chips, depending on taste
  • 1 recipe chocolate cream cheese frosting, or other desired frosting.
Directions
  1. Preheat oven to 350 degrees and line mini muffin tins* with paper liners. Set aside.
  2. In a microwave safe bowl, melt butter on high for about 1 minute. Stir to continue melting. Pour into a large mixing bowl or stand mixer.
  3. Grate carrots and apple and pour into a small mixing bowl. Add lemon juice, vanilla, cinnamon, nutmeg, and allspice. Stir to coat.
  4. In another smaller mixing bowl, sift together oat flour, buckwheat flour, potato starch, coconut flour, tapioca starch, salt, xanthan gum, baking soda, and baking powder. Set aside.
  5. Add granulated sugar and brown sugar to melted butter and beat on high speed until smooth. Add eggs and beat on low until smooth. Add flour mixture and mix on low until incorporated. Stir in apple carrot mixture until evenly distributed. Fold in chocolate chips. Allow to sit for 5 minutes to absorb moisture.
  6. Fill muffin tins ⅔ way full and bake at 350 degrees for 12-14 minutes or until tops of muffins spring back at the touch of a finger. Allow to cool in pan for 3-5 minutes. Remove and let continue cooling on cooling racks.
  7. If frosting, cool completely before spreading with frosting.
  8. Store muffins in loosely covered container for up to 3 days or in an airtight container in freezer for up to three months.
Notes
*If making regular sized cupcakes, bake for 24-28 minutes and recipe will yield about 16 cupcakes.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-chip-carrot-cake-cupcakes/