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