Name: Gluten-Free Carrot Cake Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 1 ½ cups gluten-free all-purpose flour (with xanthan gum, or add ½ tsp if not included); 1 tsp baking soda; 1 ½ tsp cinnamon; ¼ tsp nutmeg; ¼ tsp ginger (optional); ½ tsp salt; 2 large eggs; 1/3 cup maple syrup or honey; 1/3 cup brown sugar or coconut sugar; 1/2 cup unsweetened applesauce (or mashed banana); 1/3 cup neutral oil (like avocado or coconut); 1 tsp vanilla extract; 1 ½ cups finely grated carrots (about 2–3 medium); 1/2 cup chopped walnuts or pecans (optional); 1/4 cup raisins or crushed pineapple (optional)

I love these Gluten-Free Carrot Cake Muffins because they bring all the cozy, warm flavors of classic carrot cake in a perfectly portable, bite-sized form. Moist, naturally sweetened, and packed with spices and carrots, these muffins are great for breakfast, snacks, or even dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups gluten-free all-purpose flour (with xanthan gum, or add ½ tsp if not included)

1 tsp baking soda

1 ½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger (optional but lovely)

½ tsp salt

2 large eggs

1/3 cup maple syrup or honey

1/3 cup brown sugar or coconut sugar

1/2 cup unsweetened applesauce (or mashed banana)

1/3 cup neutral oil (like avocado or coconut)

1 tsp vanilla extract

1 ½ cups finely grated carrots (about 2–3 medium)

1/2 cup chopped walnuts or pecans (optional)

1/4 cup raisins or crushed pineapple (optional for sweetness/moisture)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.

In a large bowl, mix together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger (if using), and salt.

In a separate bowl, whisk the eggs, maple syrup (or honey), brown sugar (or coconut sugar), applesauce, oil, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix.

Fold in the grated carrots, nuts, and raisins or pineapple if you’re using them.

Fill the muffin cups about 3/4 full with the batter.

Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 muffins. Preparation takes roughly 15 minutes, and baking time is about 20–24 minutes. Altogether, I can have these ready in just under 40 minutes.

Variations

I like to switch up the nuts or omit them if I want a nut-free version. Sometimes I add crushed pineapple for extra moisture and natural sweetness, which gives the muffins a tropical twist. For a dairy-free option, I frost them with coconut yogurt or vegan cream cheese mixed with a bit of maple syrup and vanilla. If I want to make them even more indulgent, a light cream cheese frosting is always a good idea.

Storage/Reheating

I store these muffins in an airtight container at room temperature, and they stay fresh for 2 to 3 days. If I want to keep them longer, I freeze them individually wrapped and take them out as needed. To reheat, I warm a muffin in the microwave for about 15-20 seconds, or until soft and slightly warm.

FAQs

Can I make these muffins vegan?

Yes! I usually replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and swap the honey or maple syrup for just maple syrup to keep it vegan-friendly.

Can I use regular flour instead of gluten-free?

Absolutely. If you don’t need the muffins to be gluten-free, you can substitute the gluten-free flour with regular all-purpose flour, but keep the xanthan gum out unless your flour blend already contains it.

Can I add other vegetables or fruits?

You can try adding shredded zucchini or apples, but I recommend keeping the total moisture content in check to avoid overly wet batter. You may need to adjust baking time slightly.

How do I know when the muffins are done?

A toothpick inserted into the center should come out clean or with just a few crumbs. The tops should be lightly golden and spring back when pressed.

Can I double the recipe?

Definitely! Just double all the ingredients and use two muffin tins or bake in batches. Baking time should remain roughly the same.

Conclusion

I find these Gluten-Free Carrot Cake Muffins a fantastic way to enjoy a comforting, wholesome treat without the guilt or hassle. Whether I’m grabbing one for breakfast or serving them at a brunch, they’re always a hit. The recipe is easy to customize, quick to make, and just the right balance of sweet and spiced. I highly recommend keeping these muffins in my regular baking rotation.

Gluten-Free Carrot Cake Muffins

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating