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!
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About this recipe
These gluten-free carrot cake muffins are very moist and delicious. They’re perfectly spiced and you can add walnuts and raisins as desired. If you love carrot recipes, I leave you the link for a carrot loaf cake version.
They are easy to make and perfect for any time of the day. You can serve them just as they are, or top them with cream cheese frosting.
Ingredients
The main ingredients of this recipe are:
- Flour: brown rice flour, potato starch, and almond flour, store-bought or homemade.
- Sugar: white and brown granulated sugar.
- Oil: sunflower oil but coconut oil should work well.
- Carrots: this recipe calls for fresh carrots. Don´t use canned.
- Eggs: room temperature eggs are better.
- Spices: ground cinnamon, nutmeg, and ginger.
- Vanilla extract: add flavor.
- Walnuts or pecans: chopped and toasted walnuts. Optional.
How to make gluten-free carrot cake muffins
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, cinnamon, ginger, and nutmeg in a large bowl.
Add the grated carrots to the flour and mix with a rubber spatula.
Beat 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 or until a tester comes out dry.
Let cool and sprinkle with powdered sugar (optional).
Top Tips
- 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.
Variations
- Dried fruits: this recipe takes walnuts, but you can also use almonds. If you are going to use walnuts or almonds, it’s always better to toast them before adding them to the batter.
- Raisins: you can add raisins, classic, they go great.
- Cream cheese frosting: top the muffins with cream cheese frosting. It pairs very well!
- Icing: if you want a butter-free version, top the muffins with orange icing.
Storing
Store the muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If you frost them, they need to be refrigerated.
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
For more related recipes
- Best carrot cake
- Chocolate beet muffins
- Pumpkin bread
- Zucchini muffins
- Pumpkin muffins
- Chocolate and beetroot cake
Gluten-Free Carrot Cake Muffins
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).
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