These Gluten Free Carrot Cake Muffins are easy to make using almond flour and a few other healthy ingredients. This recipe yields a moist tender crumb and are perfect with or without frosting!
Gluten Free Carrot Cake Muffins
While these Gluten Free Carrot Cake Muffins are certainly perfect for spring, my love for them knows no season. I’m not sure why it took me so long to get this recipe posted for you all but my family has been enjoying these delicious muffins for years now and they are a huge tried and true hit among everyone!
Like most baked goods, these gluten free muffins are even better after sitting overnight in an air-tight container. They are super moist and one of the easiest baked goods you’ll ever make! They are an excellent healthy snack as is or can be topped with your favorite cream cheese frosting for a delicious dessert!
If you need a good dairy free or vegan cream cheese frosting, I’d recommend this one. And be sure to try these Gluten Free Banana Chocolate Chip Muffins and Gluten Free Blueberry Muffins next!
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What you’ll need:
- maple syrup
- coconut oil
- dairy free milk
- apple cider vinegar
- vanilla extract
- blanched super fine almond flour
- arrowroot powder
- coconut flour
- ground cinnamon
- baking soda
- salt
- shredded carrot
- walnuts
- frosting (optional)
How to make Gluten Free Carrot Cake Muffins
This gluten free carrot cake recipe begins by preheating the oven to 350 degrees fahrenheit. Next, line a standard sized 12 count muffin tin with parchment paper liners or grease each well thoroughly.
In a large mixing bowl, combine the maple syrup, melted coconut oil, dairy-free milk, apple cider vinegar and vanilla. Whisk to combine. (Note: if the maple syrup and milk are cold enough that the coconut oil solidifies while mixing, slightly heat the mixture in the microwave or over a double-boiler until warm and the ingredients can be fully combined.)
Once the wet ingredients are combined, add the almond flour, arrowroot powder, coconut flour, cinnamon, baking soda and salt and whisk the dry ingredients into the wet.
Using a rubber spatula, scrape down the sides of the bowl and stir in the shredded carrot and walnuts.
Evenly portion the muffin batter (which will be quite thick) into the 12 muffin tins and press down the tops of the batter to fully fill the bottoms of each tin. (Note: The batter won’t spread out while baking on it’s own, so whatever shape the batter goes into the oven is how the muffins will come out.)
Bake the muffins for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean, then remove the baking tin from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack.
Cool completely before storing or frosting, if you choose to frost. Once cooled, store in an airtight container for up to 5 days at room temperature. (Note: I believe these taste best after sitting in the container overnight so they are the perfect dessert/snack to make ahead of time!)
Tips for making Gluten Free Carrot Cake Muffins
- When grating your carrots, use the standard size of a cheese grater. This will allow for a good carrot texture and control the amount of liquid released from the carrots while baking.
- The batter for these muffins will be thick, more like a standard cookie dough. Use a rubber spatula to distribute and press the carrots and walnuts evenly into the batter.
- When filling the muffin tins, be sure to press the batter into the tins evenly and smooth and level the tops of the muffins. This batter will not spread as it bakes so however the muffin batter is put into the muffin tins is the shape in which it will bake up in.
More Delicious Gluten Free Desserts:
- Gluten Free Chocolate Cupcakes
- Gluten Free Molasses Cookies
- Gluten Free Banana Chocolate Chip Muffins
- The BEST Gluten Free Chocolate Brownies
- Gluten Free Chocolate Chip Oatmeal Cookies
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Gluten Free Carrot Cake Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Carrot Cake Muffins are easy to make using almond flour and a few other healthy ingredients. This recipe yields a moist tender crumb and are perfect with or without frosting!
Ingredients
- 3/4 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup dairy free milk (such as unsweetened almond milk)
- 1 Tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 1/2 cups blanched super fine almond flour
- 1/2 cup arrowroot powder
- 1/3 cup coconut flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon unrefined salt
- 1 cup shredded carrot
- 1/2 cup roughly chopped walnuts
Instructions
- Preheat the oven to 350 degrees F.
- Line a standard sized 12 count muffin tin with parchment paper liners or grease each well thoroughly.
- In a large mixing bowl, combine the maple syrup, melted coconut oil, dairy-free milk, apple cider vinegar and vanilla. Whisk to combine. (Note: if the maple syrup and milk are cold enough that the coconut oil solidifies while mixing, slightly heat the mixture in the microwave or over a double-boiler until warm and fully combined.)
- To the mixing bowl, add the almond flour, arrowroot powder, coconut flour, cinnamon, baking soda and salt. Whisk until fully combined.
- Using a rubber spatula, scrape down the sides of the bowl and stir in the shredded carrot and walnuts.
- Evenly portion the muffin batter (which will be quite thick) into the 12 muffin tins and press down the tops of the batter to fully fill the bottoms of each tin. (Note: The batter won’t spread out while baking on it’s own, so whatever shape the batter goes into the oven is how the muffins will come out.)
- Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Remove the baking tin from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack.
- Cool completely before storing or frosting, if you choose to frost. Once cooled, store in an airtight container for up to 5 days at room temperature. (Note: I believe these taste best after sitting in the container overnight so they are the perfect dessert/snack to make ahead of time!)
Notes
- If you are in need of a good dairy free or vegan cream cheese frosting, I’d recommend this one!
Keywords: gluten free, carrot cake, muffins, cupcakes, dairy free, vegan,
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