1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
2/3 cup (80 g) certified gluten free oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 cup (218 g) packed light brown sugar
2 cups (180 g) shredded carrots (about 4 medium carrots, shredded)
1 cup (110 g) peeled, cored & shredded apple (any variety)
1/2 cup (90 g) dried fruit (raisins, dried cranberries or dried blueberries)
1/2 cup (40 g) dried unsweetened coconut chips
5 tablespoons (70 g) neutral oil (like grapeseed, peanut, or canola)
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
2/3 cup (150 g) sour cream, at room temperature
1/4 cup (25 g) whole certified gluten free old fashioned rolled oats, for sprinkling on top (optional)
Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.
In a large bowl, place the flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well. Add the brown sugar, and mix, breaking up any lumps in the brown sugar. Add the shredded carrots, shredded apple, dried fruit, and coconut chips, and mix to combine. In a separate small bowl, place the oil, eggs, vanilla, and sour cream, whisk to combine well. Create a well in the center of the large bowl of dry ingredients, add the wet ingredients, and mix to combine. The muffin batter will be thick but soft.
Fill the prepared wells of the muffin tin completely full with the muffin batter, then shake the pan back and forth to distribute the batter evenly in each well. Sprinkle the top of each muffin with the (optional) whole oats. Place the muffin tin in the center of the preheated oven and bake, rotating once, until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean (about 22 minutes). Remove the tin from the oven and allow the muffins to cool in the tin for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.
Store muffins in an airtight container at room temperature for 2 days. Freeze any leftover muffins tightly wrapped in a freezer-safe container for up to 2 months.
Originally published on the blog in 2013. Photos, video, most text new; recipe largely unchanged (method altered a bit).