Inside Out Carrot Cake Muffins: GF Recipe 20 comments

Cream Cheese Carrot Cake Muffins

Gluten Free Inside Out Carrot Cake Muffins
The Icing is the Filling!!!Cream Cheese Carrot Cake Muffinscarrot cake
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. The Inside Out Carrot Cake Muffins

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?

INGREDIENTS

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

Dry Ingredients

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

Wet ingredients:
2 large eggs
3/4 cup water
1/3 cup coconut oil
1 cup grated carrots, lightly packed

DIRECTIONS

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!

The Inside Out Carrot Cake Muffins Gluten Free Recipe

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!! 

Inside Out Carrot Cake Muffins Collage

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.

The Inside Out Carrot Cake Muffins

Cook Time: 20 minutes

Serving Size: 12

The Inside Out Carrot Cake Muffins

Ingredients

  • Ingredients
  • 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

Instructions

  1. 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.
  2. Mix the the 2 filling ingredients together and set aside.
  3. Mix the dry ingredients together in a large mixing bowl.
  4. Mix the wet ingredients in a small bowl.
  5. Stir the wet ingredients into the dry ingredients.
  6. Add in the the carrots
  7. Stir lightly to combine careful not to over stir
  8. Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom.
  9. Add about 1 Tbsp filling to each muffin
  10. Add reaming batter on top of filling.
  11. Note: When using paper liners they will not flow over.
  12. Bake the muffins for about 20 minutes or until a toothpick inserted into the cake part of one comes out clean.
  13. Remove the muffins from the oven and immediately tilt them in their cups.
  14. Cool for 30 minutes or so ….or you can certainly enjoy them warm and gooey too.
http://ohmyheartsiegirl.com/carrot-cake-muffins-recipe/

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.Inside Out Carrot Cake Muffins with Mug

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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About Karren Haller

I am a +60 Blogger that loves connecting with other women through blogging. A new recipe always intrigues, finding a new craft, creating bracelets occasionally and gardening is a favorite and writing brand reviews is a favorite for my readers. But most of all the connection to other bloggers. Creativity, simple life and getting things done


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20 thoughts on “Inside Out Carrot Cake Muffins: GF Recipe

    • Karren Haller Post author

      Hi Tanya, I hope that you find this recipe to your liking, after I made them I like to cover with plastic, leave overnight and then store in Fridge, they moisten even more.
      Please let me know if you make these, I would like to know what you think.

      Have a great week!
      Karren

    • Karren Haller Post author

      That’s a good point!! I saw something interesting the other day, when making cupcakes and after icing, cut the cupcake in half take the bottom and put on top to eat like a sandwich!!That would work to for kids!

      Thanks for stopping by this week!!

    • Karren Haller Post author

      HI Carlyn, Im wondering, did you try out the recipe? They really are amazing and I liked keeping them in the fridge.
      Let me know if you baked them.

      Hope you have a beautiful week!
      Karren

    • Karren Haller Post author

      Thanks for the pin Kimberly I appreciate the pin. I thought when I saw the recipe that it would be difficult but now Im wondering what other muffins I could do this too.
      Let me know if you try these what you thought.
      Thanks for stopping by!
      Karren

    • Karren Haller Post author

      Hi Elaine, It was my pleasure to stop by and share my recipe.
      Hope you have a great weekend!
      Karren

  • Kathleen

    Karren, thank you for bringing this recipe to Fridays Blog Booster Party #19. This looks just awesome I have to make them. Of course I love GF recipes, I love carrot cake and with that nice center it is perfect.
    Kathleen

    • Karren Haller Post author

      You are welcome for visiting your blog and thank you for stopping by!!
      Hope you have a beautiful day!
      Karren

    • Karren Haller Post author

      Hi Mary yes they are delicious, I am just finishing off the last one today!! Time for another batch!!
      Thanks for Pinning, I appreciate it!!

      Have a beautiful week!
      Karren

  • Kathleen

    Thanks for entering the Pin for this post in the Pinterest Game. You might even win again, your doing well. I hope to see your Pins in the next game.
    Kind regards, Kathleen

    • Karren Haller Post author

      HI Amila, Welcome to my little blog and thank you for visiting!
      These really are good muffins, I was surprised how they turned out.
      If you try them let me know what you think.
      I am now following you on all your social media.
      If you have a chance stop back by on Wednesdays and link up your posts.
      Hope you have a great weekend!
      Karren

    • Karren Haller Post author

      Actually Jennifer they are really good and moist!!
      Hope you have a great weekend!
      Karren