Gluten-Free Carrot Muffins
These easy GF 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 them as they are.
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About these GF breakfast muffins
GF Carrot Cake Muffins are moist, soft, and dairy-free. For more GF recipes with carrots, here is the link to these amazing carrot cake cookies.
They’re perfectly spiced and full of walnuts. They take almond flour and freshly grated carrots. You can also add raisins or top them with cream cheese frosting. They are easy to make and a basic recipe to always have on hand.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour and almond flour.
- Oil: natural oil, like sunflower oil.
- Carrots: This recipe calls for fresh carrots. Don´t use canned.
- Eggs: room temperature eggs are better.
- Spices: ground cinnamon, nutmeg, and ginger.
- Walnuts or pecans: chopped and toasted walnuts. Optional.
How to make GF easy carrot cake muffins
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
In a medium bowl, mix sugar with the oil. Add the eggs one by one, beating after each addition. Add the grated carrots and mix until incorporated.
Add the wet ingredients to the dry ones and mix until well incorporated. Add the chopped, toasted walnuts.
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.
Top Tips
- Carrots: They need to be grated, and 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.
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°).
Variations
- Dried fruits: this recipe takes walnuts, but you can also use almonds or pecans. Toast them before adding them to the batter.
- Raisins: add raisins, classic, they go great.
- Spiced muffins: increase all the spices for a stronger carrot cake flavor.
- Cream cheese frosting: top the muffins with cream cheese frosting and add richness.
For more GF snack ideas
- Best carrot cake
- Chocolate beet muffins
- Pumpkin bread
- Zucchini muffins
- Pumpkin muffins
- Chocolate and beetroot cake
Easy Carrot Cake Muffins (Gluten-Free)
Ingredients
- 1 1/2 cup gluten-free all-purpose flour
- ½ cup almond flour
- 1 ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch of salt
- 3/4 cup brown sugar
- 1/2 cup sunflower oil
- 2 eggs, room temperature
- 2 cups grated carrots
- 1 cup walnuts, chopped and toasted
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- In a medium bowl, mix sugar with the oil. Add the eggs one by one, beating after each addition. Add the grated carrots and mix until incorporated.
- Add the wet ingredients to the dry ones and mix until well incorporated. Add the chopped, toasted walnuts.
- 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.