Recipe for Gluten-Free Pineapple Carrot Muffins

Recipe Ingredients:
1 1/4 cups  Millet Flour
1/4 cup  Sugar
1 tsp  Baking Powder
1 tsp  Baking Soda
2 tsp  Ginger, ground
1 tsp  Cinnamon
Ripe Banana, mashed
1 cup  Pineapple (crushed or chopped)
2 cups  Carrot, finely grated

Cooking Directions:
1.  Preheat oven to 375F.

2.  Combine the mashed banana with the pineapple, grated carrot, ginger, cinnamon, and sugar in a large mixing bowl. In a separate bowl, combined the flour, baking powder and baking soda.

3.  Fold the flour mixture into the wet ingredients until everything comes together. The batter will be very moist.

4.  Spray a mini muffin tin and spoon the batter into wells. Bake 20-25 minutes. Makes 32 mini-muffins.

    Arm & Hammer Baking Soda Arm & Hammer Baking Soda
The standard of purity. For baking, cleaning and deodorizing. Soothing softer skin.

Double Active Baking Powder Double Active Baking Powder
Double Active Baking Powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Ground Cinnamon Ground Cinnamon
Ground cinnamon is a widely used spice found in many desserts, chocolates, spicy candy, tea, hot cocoa, and liqueurs. It can also be used in pickling.

Millet Flour Millet Flour
Millet flour is a perfect substitute to traditional wheat flours. Made from stone ground hulled millet.

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