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Gluten Free Pineapple Carrot Raisin Muffins


Prep Time:

10 minutes

Cooking Time:

12 minutes


20 servings

This muffin recipe is an adaptation from The Muffin Cookbook, Muffins for all Occasions by Favorites Recipes Magazines from the 1980"s.


  • 2 cups King Arthur Multipurpose Gluten Free Flour
  • 1/2 teaspoon Xanthum Gum
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 each shredded carrot
  • 1 cup raisins or currants (optional)
  • 1 each crushed pineapple 8 ounce can
  • 2 each large eggs
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1 cup sugar


Preheat oven to 400 F.

Spray a 24 well minimuffin pan with your favorite spray.


Place all ingredients in a bowl and mix by hand until all ingredients are incorporated. 


Divide batter into preprared minimuffin pan.  We usually get 20-22 muffins.


Bake in 400 F oven for 12-15  minutes.  Ovens vary, so start with the lower time.


Remove minimuffins from oven and cool 15-20 minutes before removing from pan.