This carrot cake muffins recipe makes light textured, gluten-free and dairy-free muffins. No one will ever guess they are so terrific! The batter is sweetened with maple syrup, so no refined white sugar. I've served these to many people and they have no idea they are a healthy muffin. Try them for a great breakfast addition or snack, and since they are just like cupcakes, top them with frosting and serve for dessert!
I love carrot cake; well, more accurately, I used to. My Aunt Rose made a mean carrot cake. The more my diet evolved from what it used to be to what it is now (much healthier and gluten-free), the less I baked.
When I saw Bob's Red Mill paleo flour I decided to give it a try and created these grain-free carrot cake muffins for Easter breakfast. I usually blend my own gluten-free flour blends, but this pre-made blend made whipping up a batch of muffins easy. You'll find it easier too.
Ingredient Tips and Notes
Flour and Coconut Notes
Bob's Red Mill Paleo flour is made from almond and coconut flours, plus arrowroot starch and tapioca starch. This all-purpose flour is free of grains, gluten, dairy, and beans and the blend is very fine like regular flour.
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If you're concerned about the health benefits of coconut oil I wrote this post for you.
Carrots
First, wash and scrub the carrots clean. To grate carrots, use the large holes on a handheld or box grater or food processor with grating disc. You can peel the carrots or leave the peel on, either way. You get more nutrition with the peel on.
Vanilla
For vanilla, I've baked these muffins with both double vanilla extract and vanilla bean paste. Whatever you choose, be sure to use real, good quality vanilla, not the fake stuff. It makes a difference.
More Baking Ideas
For another great breakfast or snack option try my gluten free banana bread. For a terrific gluten-free or whole wheat baked appetizer, try these Parmesan Cheese Puffs (aka French Gourgere). They are soooo good and fun to make.
📖 Recipe
Carrot Cake Muffins (gluten free)
Ingredients
- 2 ⅔ cups Bobs Red Mill Paleo Flour Blend 12 ounces
- 2 ¾ teaspoons aluminum-free baking powder
- 1 ¾ teaspoons cinnamon or Chinese Five Spice blend
- 1 ½ teaspoons baking soda
- ¾ teaspoons ground ginger
- ¼ teaspoon grated nutmeg
- ¼ teaspoon sea salt
- 4 large eggs
- ½ cup + 1 tablespoon melted coconut oil
- ½ cup + 1 tablespoon maple syrup
- ½ cup water
- 1 ½ teaspoons vanilla extract or vanilla bean paste
- 1 ¾ cups lightly packed grated carrots about 8 ounces
- ½ cup finely shredded unsweetened coconut + extra for optional topping
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Instructions
- Pre-heat the oven to 350°F. With a little extra coconut oil or non-stick spray, grease the wells of a 12-cup light colored metal muffin pan.
- Add the flour blend, baking powder, cinnamon, baking soda, ginger, nutmeg and salt to a medium bowl and whisk well to combine. To another bowl add the eggs, oil, syrup, water and vanilla. Whisk until smooth and combined.
- Add the dry ingredients to the wet ingredients and mix well. Fold in the carrots and coconut. Divide batter evenly between the 12 muffin cups. Sprinkle tops with extra coconut if desired. Bake muffins 23-25 minutes, until muffins are golden on top and a toothpick comes out clean with moist crumbs when inserted into the center of the muffin. Timing may vary with your ovens.
- When muffins are done, remove pan from the oven and allow muffins to cool 10 minutes in the pan, then gently remove them to a wire rack to cool completely. Muffins will last about 4 days in an airtight container on the countertop.
Porsche Guy says
Carrot cake is one of my favorite desserts so I thought I would try these and they did not disappoint! They’re so light and cakey. I’m thinking maybe I could use them as cupcakes? And then frosting?
Porsche guy says
I love these muffins! Really light and tender, not heavy. Impossible to resist. Thanks for the recipe. Will make again.
Debbie in Alaska says
Hi Sally,
I made these yummy muffins for my Daniel Plan group. They all enjoyed them very much!! They noticed that the recipe says tree-nut free but that the ingredients in the Paleo flour has almonds. We are thinking almonds are tree-nuts??
Because I was making this for a group I wanted more than the 12 muffins that I understood the recipe would make. What is the capacity of each muffin cup in your pan?? I was able to make 34 mini + 12 regular size muffins from this recipe. I was also able to share some of the mini muffins with kids aged 4-9 and they too really liked them too! Thanks Sally for another great recipe!
Sally Cameron says
Hi Debbie, thanks for commenting and for highlighting that error. Will fix it right away! I need you guys to help me keep it all straight;) Almonds are tree nuts, of course! Glad they were enjoyed by your DP group. I used a standard Wilton brand silver cupcake/muffin pan with 12 wells. Nothing fancy. Hope that helps?