Gluten-Free Mango Strawberry Muffins & Rosemary Parmesan Carrot Recipe

Neha DeshmukhRecipe Author
Ingredients
9 muffins and 12 cookies
Person(s)
  • 1.75 cup
    Bob's Red Mill Gluten-free instant oats
  • 1 cup
    Bob's Red Mill Gluten-free old fashioned rolled oats
  • 1 cup
    Bob's Red Mill gluten-free all-purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 count
    egg
  • 1 cup
    canola oil
  • 1 cup
    thick mango puree
  • 1 cup
    chopped mango
  • 1 cup
    chopped strawberries
  • 1 tsp
    cinnamon
  • 1 tsp
    vanilla extract
  • 1 tsp
    sea salt
  • 1 cup
    brown sugar
  • 1 cup
    yogurt
  • 1 cup
    Bob's Red Mill Gluten-free old fashioned rolled oats
  • 2 tbsp
    warm water
  • 3 tbsp
    extra-virgin olive oil
  • 1.5 tbsp
    light brown sugar
  • 1 count
    large egg
  • 1 cup
    sifted Bob's Red Mill gluten-free all-purpose flour
  • 1 tsp
    fine sea salt
  • 1 tsp
    baking soda
  • 1 tsp
    chopped fresh rosemary
  • 1 tsp
    freshly-cracked black pepper
  • 1 cup
    freshly-grated Parmesan cheese
  • 1 cup
    grated carrot
Directions
  • Preheat oven to 375°F. Line muffin tin with paper liners.
  • In a bowl, mix yogurt, brown sugar, instant oats, and rolled oats. Set aside.
  • In another bowl, combine gluten-free flour, baking soda, baking powder, cinnamon, and salt.
  • In a separate small bowl, whisk oil, egg, and vanilla extract.
  • Add flour mixture to oats mixture, then gradually mix in oil-egg mixture until combined.
  • Fold in mango puree, chopped mango, and strawberries. Fill muffin molds ¾ full. Top with extra fruit.
  • Bake for 15 minutes, rotate pan, and bake 10 more minutes. Cool on a wire rack.
  • For cookies: Preheat oven to 350°F. Line baking sheet with parchment paper.
  • Mix oats with water. In another bowl, combine olive oil, brown sugar, and egg. Pour over oats.
  • Whisk flour, salt, baking soda, rosemary, pepper, and Parmesan cheese. Gradually add to oat mixture.
  • Fold in carrots. Form tablespoon-sized dough balls, flatten, sprinkle with pepper, and bake for 12 minutes.
Nutritions
  • Calories:
    220 kcal
    25%
  • Energy:
    920 kJ
    22%
  • Protein:
    5 g
    28%
  • Carbohydrates:
    35 mg
    40%
  • Sugar:
    12 mg
    8%
  • Salt:
    150 g
    25%
  • Fat:
    8 g
    20%

Last Updated on 4 months by Neha Deshmukh

Gluten-Free Mango Strawberry Muffins & Rosemary Parmesan Carrot Recipe

Hey everyone! I’m so excited to share these two recipes with you today – a vibrant, summery treat and a surprisingly delightful savory bite. I actually stumbled upon the idea for combining these when I was craving something both sweet and a little different. It’s a bit of a baking adventure, but trust me, it’s totally worth it! We’re making Gluten-Free Mango Strawberry Muffins and Rosemary Parmesan Carrot Cookies. Yes, you read that right! Let’s get baking.

Why You’ll Love This Recipe

These recipes are a fantastic way to enjoy fresh, seasonal flavors. The muffins are bursting with the tropical sweetness of mango and strawberries, while the cookies offer a sophisticated blend of savory herbs and earthy vegetables. Plus, they’re both gluten-free, making them accessible to a wider range of dietary needs. Honestly, it’s the perfect pairing for a weekend brunch or a little afternoon pick-me-up.

Ingredients

Here’s what you’ll need to whip up both batches of goodness:

For the Mango Strawberry Muffins:

  • ?? cup + 3 tbsp Bob’s Red Mill Gluten-free instant oats
  • ?? cup Bob’s Red Mill Gluten-free old fashioned rolled oats
  • ?? cup Bob’s Red Mill gluten-free all-purpose flour
  • ?? tsp baking powder
  • ?? tsp baking soda
  • 1 egg
  • ?? cup canola oil
  • ?? cup thick mango puree
  • ?? cup chopped mango
  • ?? cup chopped strawberries
  • ?? tsp cinnamon
  • ?? tsp vanilla extract
  • ?? tsp sea salt
  • ?? cup brown sugar
  • ?? cup yogurt

For the Rosemary Parmesan Carrot Cookies:

  • ?? cup Bob’s Red Mill Gluten-free old fashioned rolled oats
  • 2 tbsp warm water
  • 3 tbsp extra-virgin olive oil
  • 1.5 tbsp light brown sugar
  • 1 large egg
  • ?? cup sifted Bob’s Red Mill gluten-free all-purpose flour
  • ?? tsp fine sea salt
  • ?? tsp baking soda
  • 1 tsp chopped fresh rosemary
  • ?? tsp freshly-cracked black pepper
  • ?? cup freshly-grated Parmesan cheese
  • ?? cup grated carrot

Ingredient Notes

Let’s talk ingredients! A few things can really make or break these recipes.

  • Bob’s Red Mill Gluten-Free Products: I love Bob’s Red Mill for gluten-free baking. Their flours and oats consistently give the best texture. Using a blend of instant and rolled oats in the muffins adds a lovely chewiness.
  • Mango Puree: The quality of your mango puree matters! If you can, use a really ripe, flavorful mango. Homemade is best, but a good quality store-bought puree will work in a pinch.
  • Fresh Rosemary: Seriously, use fresh rosemary for the cookies. It makes all the difference. The aroma alone is heavenly!
  • Parmesan Cheese: I prefer a finely grated Parmigiano-Reggiano for the cookies. It has a more complex flavor than pre-grated Parmesan.

Step-By-Step Instructions

Let’s start with the Mango Strawberry Muffins:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, gently mix the yogurt, brown sugar, instant oats, and rolled oats. Set this aside for a few minutes – it’ll help soften the oats.
  3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
  4. In a small bowl, whisk the canola oil, egg, and vanilla extract until well combined.
  5. Now, add the flour mixture to the oat mixture. Gradually mix in the oil-egg mixture until just combined. Don’t overmix!
  6. Gently fold in the mango puree, chopped mango, and strawberries. Fill the muffin molds almost full. Feel free to top with a few extra fruit pieces for a pretty presentation.
  7. Bake for 15 minutes, then rotate the pan and bake for another 10 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool on a wire rack before enjoying.

Now, for the Rosemary Parmesan Carrot Cookies:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix the oats with the warm water and let it sit for a few minutes to soften.
  3. In another bowl, combine the olive oil, light brown sugar, and egg. Pour the oat mixture over this.
  4. Whisk together the gluten-free flour, salt, baking soda, chopped rosemary, black pepper, and Parmesan cheese. Gradually add this to the oat mixture.
  5. Fold in the grated carrot.
  6. Form tablespoon-sized dough balls, flatten them slightly, sprinkle with a little extra black pepper, and place them on the prepared baking sheet.
  7. Bake for 12 minutes, or until golden brown around the edges.

Expert Tips

  • Don’t Overmix: Overmixing develops the gluten (even in gluten-free flour blends!), resulting in tough muffins.
  • Room Temperature Ingredients: Using room temperature ingredients helps everything combine more evenly.
  • Cool Completely: Let the muffins cool completely before storing them to prevent them from becoming soggy.
  • Parchment Paper is Your Friend: It prevents the cookies from sticking and makes cleanup a breeze.

Variations

Let’s get creative!

Muffins:

  • Vegan Adaptations: Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use a plant-based yogurt.
  • Gluten-Free Considerations: Double-check that all your ingredients are certified gluten-free if you have a severe allergy.
  • Spice Level: Add a pinch of nutmeg or cardamom to the muffin batter for a warmer flavor.
  • Festival Adaptations: During mango season, use Alphonso mangoes for an extra luxurious flavor!

Cookies:

  • Savory vs. Sweet Preference: Adjust the amount of Parmesan cheese to suit your taste.
  • Herb Swaps: Try adding thyme or sage instead of rosemary for a different flavor profile.

Serving Suggestions

The muffins are perfect with a cup of tea or coffee. The cookies are fantastic with a glass of wine or a simple salad. I love to pack both for picnics – they’re always a hit!

Storage Instructions

Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cookies can be stored in an airtight container at room temperature for up to 5 days.

FAQs

Q: Can I use frozen mango/strawberries for the muffins?

A: Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before adding them to the batter.

Q: What type of yogurt is best for these muffins?

A: Greek yogurt works really well, as it adds moisture and a slight tang. But any plain yogurt will do!

Q: Can I make these muffins ahead of time?

A: Absolutely! You can bake them a day or two in advance and store them in an airtight container.

Q: Can I substitute the Parmesan cheese in the carrot cookies?

A: You could try Pecorino Romano, but the flavor will be slightly different.

Q: How do I ensure the carrot cookies aren’t too dry?

A: Don’t overbake them! Keep a close eye on them and remove them from the oven as soon as they’re golden brown around the edges.

Q: Is Bob’s Red Mill flour a 1:1 substitute for wheat flour in other recipes?

A: It often is, but it’s always best to check the package instructions. Sometimes you may need to add a little extra liquid.

Q: What’s the best way to store leftover carrot cookies?

A: In an airtight container at room temperature. They’ll stay fresh for up to 5 days.

Q: Can I add other herbs to the carrot cookies?

A: Definitely! Thyme, sage, or even a little bit of chives would be delicious.

Images