Easy Carrot Cake Muffins (Gluten-Free)
These Gluten-Free Carrot Cake Muffins are soft, moist, and delicious. They are very easy to make and perfect for breakfast, snack, or tea time! You can top them with cream cheese frosting or leave it as it is.
Ingredients
- 1 cup brown rice flour
- ½ cup almond flour
- ½ cup potato starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of salt
- 1 and ½ cup grated carrots
- 2 eggs, room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup sunflower oil
- 1 teaspoon vanilla extract
- Optional: raisins and walnuts
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, almond flour, potato starch, baking soda, baking powder, salt, ground cinnamon, ginger, and nutmeg in a large bowl.
- Add the grated carrots to the flour and mix with a rubber spatula. Add raisins and chopped toasted walnuts if desired.
- Mix the eggs with the sugars, oil, and vanilla extract. Add to the flour mixture and mix with a rubber spatula until well incorporated.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Bake for 20-25 minutes. To know if it’s ready insert a toothpick into the center of the muffin, it should come out clean, with no streaks of batter.
- Let cool before removing and sprinkle with powdered sugar (optional).
Notes
Carrots: they need to be grated and I found that a large-holed grater is better. Grate them at the last minute so they don't release much liquid. If they do release liquid when you're about to add them, squeeze it before doing it.