Description

These Gluten-Free Carrot Cake Muffins are moist, naturally sweetened, and full of warm spices. They’re a wholesome, delicious option for breakfast, snacks, or dessert, perfect for those avoiding gluten.

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)

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Instructions

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 using.
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.

Notes

You can make these muffins vegan by using flax eggs.

Crushed pineapple adds extra moisture and sweetness.

Store in an airtight container for 2-3 days or freeze individually wrapped.

Microwave for 15-20 seconds to reheat.

Prep Time: 15 minutes
Cook Time: 24 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 140mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg