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Indulge in these moist and flavorful Gluten Free Carrot Cake Muffins, perfect for breakfast or a snack. Packed with fresh carrots, warm spices, and topped with a creamy glaze, these muffins are a delightful treat that everyone will love!
I first made these Gluten Free Carrot Cake Muffins for a family gathering, and they were an instant hit. My cousin, who follows a gluten-free diet, couldn’t stop raving about them. Since then, they’ve become a staple in our home, especially during the spring when carrots are at their freshest.
Get ready to bake up a batch of these irresistible muffins that are sure to impress!
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This helps in achieving a smooth batter. Also, preheat your oven to 425 degrees Fahrenheit to ensure it’s ready when you are.
Ingredients You’ll Need
| Wet Ingredients | Dry Ingredients | Streusel | Cream Cheese Glaze |
|---|---|---|---|
| ▢½ cup light brown sugar | ▢1 ½ cup gluten free all purpose baking flour | ▢3 tablespoons gluten free all purpose baking flour | ▢4 tablespoons plain cream cheese |
| ▢¼ cup maple syrup | ▢1 cup blanched almond flour | ▢3 tablespoons brown sugar | ▢2-3 tablespoons maple syrup |
| ▢⅓ cup oil (avocado, vegetable etc.) | ▢1 ½ teaspoon baking powder | ▢½ teaspoon cinnamon | |
| ▢¼ cup milk (dairy or nondairy) | ▢1 teaspoon baking soda | ▢1 ½ tablespoons softened butter or refined coconut oil | |
| ▢2 large eggs | ▢1 teaspoon cinnamon | ||
| ▢1 teaspoon vinegar (I used apple cider) | ▢½ teaspoon ginger | ||
| ▢⅓ cup apple sauce | ▢½ teaspoon nutmeg | ||
| ▢1 teaspoon vanilla | ▢¼ teaspoon cloves | ||
| ▢½ teaspoon salt | |||
| ▢1 ¼ cup fresh grated carrots (about 2 large carrots) | |||
| ▢½ cup finely chopped walnuts (optional) |
Step-by-Step Guide
- Preheat the oven to 425 degrees Fahrenheit.
- Add the peeled and chopped carrots to a food processor and process until broken up and completely shredded.
- In a large mixing bowl, whisk together all wet ingredients until combined.
- Add in the dry ingredients aside from the nuts and carrots and mix well with a wooden spoon. Be sure to spoon and level the flour, don’t scoop right from the bag.
- Fold in the chopped walnuts and carrots until everything is well incorporated. The batter should be pretty thick at this point, but that is key to a muffin with a nice round top!
- Use a spoon or cookie scoop and add the batter to a lined cupcake/muffin tray. Fill about 3/4 of the way up.
- To make the streusel topping, add the softened butter, flour, sugar and cinnamon to a small bowl. Use a fork, your hands or a pastry cutter to combine the ingredients. It should be crumbly and on the drier side. If it seems too wet, add in a bit more flour.
- Use your fingers to crumble the streusel on top of the muffins. Add more than you think you should, the streusel will separate as the muffins bake.
- Bake at 425 for 2 minutes, then lower the temperature to 350 and bake for 16-20 more minutes. Careful not to over-bake, you don’t want them to become dry. Test them at 16 minutes, a toothpick should come out clean, but add about 2 more minutes at a time as needed. 15 is usually perfect in my oven!
- Remove from the oven, let cool as is for 10 minutes, then remove the muffins from the tray and let finish cooling on a cooling rack.
- Once cool, whisk together the cream cheese and maple syrup and drizzle on top of the muffins.
Pointers for Perfection & How to Store
For the best texture, use fresh carrots instead of pre-shredded ones. Fresh carrots provide a better flavor and texture. Also, make sure not to over-bake the muffins to keep them moist and tender.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months.
For more delicious gluten-free recipes, check out this Gluten Free Carrot Cake Recipe.
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Gluten Free Carrot Cake Muffins GF Desserts
- Total Time: 35
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Gluten-Free Carrot Cake Muffins are moist, fluffy, and packed with warm spices. Loaded with freshly grated carrots and crunchy walnuts, they make for a wholesome breakfast or a delightful afternoon snack. They are naturally sweetened with brown sugar and applesauce, ensuring they stay tender without being overly heavy.
Ingredients
— Dry Ingredients —
1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
— Wet Ingredients —
2 large eggs, room temperature
½ cup light brown sugar, packed
¼ cup granulated sugar
½ cup vegetable oil or melted coconut oil
½ cup unsweetened applesauce (or plain Greek yogurt)
1 teaspoon pure vanilla extract
— Mix-ins —
1 ½ cups grated carrots (about 2–3 medium carrots)
½ cup chopped walnuts or pecans (optional)
¼ cup raisins (optional)
Instructions
1. Preheat: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously with non-stick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined and lump-free.
3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla extract until smooth and slightly thickened.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
5. Fold in Mix-ins: Gently fold in the grated carrots and chopped walnuts (and raisins if using) until evenly distributed throughout the batter.
6. Fill: Divide the batter evenly among the 12 muffin cups, filling them about ¾ of the way full.
7. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Flour Tip: Use a ‘measure-for-measure’ gluten-free flour blend for the best texture. If your blend doesn’t have xanthan gum, add ½ teaspoon.
Carrots: Grate the carrots fresh using the medium holes of a box grater for the best moisture and texture. Avoid pre-packaged shredded carrots as they can be dry.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Dairy-Free: This recipe is naturally dairy-free if using oil and applesauce. If you substitute yogurt for applesauce, ensure it is a dairy-free yogurt.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14
- Sodium: 240
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can substitute the almond flour with oat flour, but reduce the bake time by 1-2 minutes as oat flour is more absorbent.
- Can I make these muffins vegan?
- Yes, you can use a vegan egg substitute like flax eggs or a store-bought egg replacer. However, the texture will be denser and the muffins won’t rise as much.
Dig In & Enjoy!
These Gluten Free Carrot Cake Muffins are a delightful treat that combines the warmth of spices with the natural sweetness of carrots. Perfect for any time of the day, they are sure to become a favorite in your household. Enjoy every bite!
For more delicious ideas, follow me on Pinterest.