These yummy gluten free carrot pineapple muffins with cream cheese frosting are irresistible. Although cream cheese frosting makes anything irresistible right? The added pineapple make these muffins nice and moist and even without the frosting they taste delicious. They are a quick and easy treat and taste like a little slice of heaven (carrot cake)!
- 1 cup brown rice flour
- 1/3 cup coconut flour
- 1/3 cup tapioca starch
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 large organic eggs
- 1 cup Wholesome Sweeteners Organic Sugar
- 1/4 organic butter, melted
- 1/2 cup organic applesauce
- 1/2 cup low fat coconut milk
- 2 tsp Simply Organic Vanilla Extract
- 2 tbsp maple syrup
- 1 1/2 cups grated carrots
- 1/2 cup pineapple tidbits
- 3 tbsp organic butter, at room temperature
- 2 oz organic cream cheese, at room temperature
- 1/2 cup powdered sugar
(this doesn’t make much frosting so if you want more double everything)
Line a 12 cup muffin tin with paper liners. Preheat oven to 375 degrees.
Sift the brown rice flour and coconut flour into a large mixing bowl; add the tapioca starch, baking powder, and cinnamon. Whisk to combine.
In another mixing bowl lightly whisk the eggs, add the coconut sugar, butter, applesauce, coconut milk, vanilla, and 2 tablespoons maple syrup and whisk to combine.
Add the liquid ingredients to the flour mixture, whisk to combine then add the carrot/pineapple mixture and fold in. Divide the batter among the prepared muffin tins, filling each cup full. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
With a handheld mixer, beat the butter and cream cheese until smooth. Add the icing sugar.
Once muffins have cooled frost and enjoy.