Gluten Free Carrot Muffins
These moist and fluffy gluten-free carrot muffins are naturally sweetened, packed with grated carrots, and perfect for a healthy breakfast or snack any day of the week.
Ingredients
- 2 cups finely ground almond flour blanched works best for a lighter texture
- 2 teaspoons baking powder make sure it's gluten-free certified if necessary
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 large eggs at room temperature
- ⅓ cup maple syrup go for the pure kind, not the pancake imitation
- ⅓ cup coconut oil melted and slightly cooled (or butter, if preferred)
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots about 3 medium carrots
- ½ cup walnuts roughly chopped (optional)
- ⅓ cup raisins optional
- Zest of one orange optional, but adds wonderful brightness
Optional Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Pinch of cinnamon
Instructions
- Preheat and prepare:
- Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with oil.
- Combine dry ingredients:
- In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt. Make sure everything is well mixed and lump-free.
- Add wet ingredients:
- Make a well in the center of the dry mixture. Pour in the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk the wet ingredients together in the center, then slowly fold in the dry mixture until just combined—don’t overmix.
- Fold in carrots and mix-ins:
- Gently fold in your grated carrots until evenly distributed throughout the batter. If using, add the walnuts, raisins, and orange zest at this point, being careful not to overmix – this is key to maintaining that fluffy texture.
- Fold in carrots and mix-ins:
- Gently fold in your grated carrots until evenly distributed throughout the batter. If using, add the walnuts, raisins, and orange zest at this point, being careful not to overmix – this is key to maintaining that fluffy texture.
- Fill the muffin cups:
- Spoon the batter evenly into your prepared muffin cups, filling each about ¾ of the way full. The batter will be fairly thick, which helps create those beautiful domed tops.
- Bake until golden:
- Bake in a preheated oven for 22–25 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool properly:
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This step is crucial for the perfect moist texture – the residual heat continues to set the muffins without drying them out.
Optional Cream Cheese Frosting:
- Beat ingredients together until smooth and creamy, then refrigerate for 15-20 minutes to firm up slightly before dolloping onto completely cooled muffins. For a more rustic look, simply spread with an offset spatula; for something more refined, pipe using a star tip.
Video
Notes
Nutrition Information (Per Serving):
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 180mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 8g
- Protein: 5g
Expert Tips for Success
After years of perfecting this recipe, I've gathered some invaluable tips that ensure these gluten-free carrot muffins turn out perfectly every time:- Carrot grating technique: Use the fine side of your box grater for the best texture. Coarsely grated carrots can make the muffins too wet and may not cook through properly. After grating, lightly blot the carrots with a paper towel to remove excess moisture if they seem particularly juicy.
- Almond flour matters: Use blanched almond flour (where the skins have been removed) rather than almond meal for a lighter, more delicate crumb. The flour should feel smooth and fine—not gritty or coarse—to ensure the best texture.
- Room temperature ingredients: Ensure your eggs are at room temperature for better incorporation and an improved rise. Using cold eggs may cause the coconut oil to harden too soon, which can lead to an uneven batter.
- Mix-in timing: Add your raisins and walnuts at the very last moment of mixing to prevent them from sinking to the bottom of the muffins. For an extra flavor boost, try toasting the walnuts before adding them to the batter.