Carrot Cake Muffins (gluten free)

5 from 3 votes

Carrot Cake Muffins (gluten free)

These light textured, delicious muffins are grain-free, gluten-free, dairy-free, and refined sugar-free, sweetened with maple syrup. They make a great breakfast addition or snack.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 190kcal

Author: Sally Cameron

Ingredients

Dry 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

Wet Ingredients

4 large eggs
½ cup + 1 tablespoon melted coconut oil avocado oil or neutral oil, note below
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 8 ounces
½ cup finely shredded unsweetened coconut + extra for optional topping

Optional add-ins

½ cup chopped walnuts
½ cup raisins

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. Wash, peel, and grate carrots on the large hole size of a box grater or in a food processor.
Add the dry ingredients to a medium bowl, flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt and whisk well to combine.
To another bowl add the wet ingredients, 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 approximately 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.

Notes

For extra pretty muffins, garnish the tops with an extra sprinkle of coconut before baking. If you prefer to serve them as cupcakes and plan to frost, skip anything on top before baking.

A note on oils:

Skip vegetable oil in anything! Instead, I suggest healthier options like avocado oil, melted coconut oil, or Zero Acre Farms oil—cleaner choices that support both flavor and wellness. Unfortunately you have to order it online but it's worth it. (not an affiliate link).

Nutrition