Gluten Free Carrot Cake Muffins
These gluten-free carrot cake muffins come together very quickly and are great for breakfast and snack time!!
Jump to Recipe
About this recipe
I love carrot cake in all their versions!! These carrot cake muffins are gluten-free and dairy-free. They are very soft and delicious with a hint of orange flavor.
They are so easy to make and ideal for any time of the day. They also freeze very well.
I like them just like this, but if you want you can top them with cream cheese frosting or for a butter-free version with orange icing.
Ingredients
- Flours: I used corn starch and buckwheat flour.
- Oil: I used sunflower oil but coconut oil should work well.
- Carrots: this recipe calls for fresh carrots. Don´t use canned.
- Sugar: I used brown sugar. You can use granulated sugar but you should check the amount.
- Eggs: room temperature eggs are better.
- Orange: zest only.
- Salt: enhance flavors.
- Spices: I used ground cinnamon and ginger.
- Vanilla extract: add flavor.
- Walnuts or pecans: Chopped and toasted walnuts. Optional.
How to make carrot cake muffins
Preheat the oven to 350F (180C).
Line 12 muffin cups with liners or lightly grease them.
In a medium bowl whisk buckwheat flour, corn starch, baking powder, spices, and salt. Set aside.
Beat the eggs with the sugar. Add the oil, milk, vanilla extract, and orange zest, and mix.
Fold in the carrots and mix well.
Stir in the dry ingredients and mix until well incorporated. Add the walnuts (optional)
Divide mixture evenly between muffin holes.
Bake for 25 minutes or until a tester comes out dry.
Let cool and finish them with powder sugar (optional).
Variations
For this recipe I used walnuts, but you can also use almonds or raisins. If you are going to use walnuts or almonds, it is always better if you toasted them before adding them to the batter.
I think these gluten-free carrot cake muffins are delicious on their own, but if you want, you can top them with cream cheese or orange cream cheese frosting. I like them for breakfast, so I prefer the healthy version.
Storing
Store the muffins in an air-tight container at room temperature for up to 3 days or you can store them in the fridge. If you frost them, they need to be refrigerated. Also, 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°).
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.
For more sweet recipes with vegetables…
Gluten Free Carrot Cake Muffins
Ingredients
- 1 1/2 cup carrots
- 3/4 cup buckwheat flour
- 1 cup corn starch
- 2 teaspoon baking powder
- 1/2 cup sunflower oil
- 1/2 cup milk
- 1 cup brown sugar (180gr)
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon glound ginger
- 1 orange zest
- 1 teaspoon vanilla extract
- Pinch salt
- Chopped toast walnuts
Instructions
- Preheat the oven to 350F (180C).
- Line 12 muffin cups with liners or lightly grease them.
- In a medium bowl whisk buckwheat flour, corn starch, baking powder, spices, and salt. Set aside.
- Beat the eggs with the sugar. Add the oil, milk, vanilla extract, and orange zest and mix well.
- Fold in the carrots and mix well.
- Stir in the dry ingredients and mix until well incorporated.
- Divide mixture evenly between muffin holes.
- Bake for 25 minutes or until a tester comes out dry.
- Let cool and finish with powdered sugar (optional).