Easy Carrot Cake Muffins (Gluten-Free)
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.
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.
Notes
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.