Gluten Free Inside Out Carrot Cake Muffins
The Icing is the Filling!!!
When I was a kid and learning how to bake my grandmother was the one who was responsible for showing me the ropes, and we did not have all the recipes that are available now, like this one with grated carrots. However, I do remember her making her famous fruit cakes that took 10-12 hours to mature before baking, then she would cover them with cheesecloth (we didnt have saran wrap) after the cakes were baked and cooled, would then pour something over the top, my guess it was some sort of liqueur, probably Rum? Now keep in mind she would start making these fruit cakes in October in preparation for Thanksgiving and Christmas. Oh, and she would make these in a huge metal dishpan (just for this purpose) as she would be sending home cake with all family members.
So onto my Inside Out Carrot Cake Muffins, this recipe is made with oat flour and eggs. Then for the center would be cream cheese mixed with coconut oil. Nothing like having the icing inside, how about that?
The “Inside” Filling:
8 oz package of 1/3 less fat cream cheese (Neufchâtel) in a microwave-safe bowl, and heat on low power for 40 seconds.
1/4 cup agave
2 cups Oat Flour
1/2 cup organic coconut sugar (I found mine at Whole Foods)
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp salt
2 large eggs
3/4 cup water
1/3 cup coconut oil
1 cup grated carrots, lightly packed
Preheat the oven to 400°F. Lightly grease a 12 muffin pan or line the pan with paper muffin cups and grease the cups. It makes it much easier to take the paper off.
Mix the the 2 filling ingredients together and set aside.
Mix the dry ingredients together in a large mixing bowl.
Mix the wet ingredients in a small bowl.
Stir the wet ingredients into the dry ingredients.
Add in the the carrots
Stir lightly to combine careful not to over stir
Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom. Place a tablespoon of filling in the center of the batter. I used my handy TBSP cookie scoop.
Cover with more batter to fill the muffin cups.
Bake the muffins for about 20 minutes or until a toothpick inserted into the cake part of one comes out clean. (I like to check mine 2-3 minutes before suggested baking time as all ovens do not bake the same.)
Remove the muffins from the oven and immediately tilt them in their cups.
Cool for 30 minutes or so then grab your favorite beverage and enjoy!! Yummmmm!
Now this is not my recipe, I found this sweet thing over on Katherine’s Corner, I Pinned to Pinterest back in 2014, and this week going through my board of favorite recipes, I came upon it again. So I jumped on over to; Simply Inspire, and I was still inspired. I was intrigued with the process in 2014 along with the ingredients as I am looking for recipes that are wheat free. To funny I was not thinking that way back then….. But this time when I found it, I made these little morsels and I want to share that recipe with you!
These muffins are GF if you use gluten free oats and has no refined sugar!!
When you fill the muffin cups, use a tablespoon of batter on bottom, then add the cream cheese filling by tablespoons or until you have used all filling spread out over all muffins. Then the remainder of batter on top. I only had 9 paper liners, so 3 of mine were just in the muffin pan, I was afraid they would not come out clean, but to my surprise they did. I greased the entire muffin pan with Crisco. But you could use coconut oil as the recipe recommends.
- 2 cups Oat Flour
- ½ cup organic coconut sugar (I get this at Trader Joes's)
- 1½ tsp baking powder
- ¼ tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- ¼ tsp salt
- 1 cup grated carrots, lightly packed
- 2 large eggs
- 3/4 cup water
- 1/3 cup coconut oil
- Preheat the oven to 400°F. Lightly grease a 12 muffin pan or line the pan with paper muffin cups and grease the cups. It makes it much easier to take the paper off.
- Mix the the 2 filling ingredients together and set aside.
- Mix the dry ingredients together in a large mixing bowl.
- Mix the wet ingredients in a small bowl.
- Stir the wet ingredients into the dry ingredients.
- Add in the the carrots
- Stir lightly to combine careful not to over stir
- Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom.
- Add about 1 Tbsp filling to each muffin
- Add reaming batter on top of filling.
- Note: When using paper liners they will not flow over.
- Bake the muffins for about 20 minutes or until a toothpick inserted into the cake part of one comes out clean.
- Remove the muffins from the oven and immediately tilt them in their cups.
- Cool for 30 minutes or so ….or you can certainly enjoy them warm and gooey too.
What I found once these were baked and the recipe didnt say, is that these are crumbly easily, not that I mind the crumbs, and I think its because it is made with oat flour but they sure do taste good. So whats a few crumbs between friends.
Oat Flour: If you dont have oat flour on hand, and this can be expensive when recipe call for small amounts of rice flour, almond flour or oat flour. If you are looking for “gluten free” be sure to use “gluten free oats” as when they are growing they can become cross pollinated.
To make oat flour:
1. You can put oatmeal in food processor or blender, pulse the oats until they are ground into a powder-like consistency.
2. Be sure to stop and stir, continue to pulse until you get the powder-like consistency.
3. 1 cup of oats equals 1 cup oat flour.
You can store any unused portion in air tight container.
Im just learning about going gluten free and using oat flour, any idea on how to make these muffins less crumbly? Or is it the nature of the ingredients?
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