You are going to love how light and fluffy these Gluten-Free Carrot Cake Muffins are! Besides the arm workout from grating carrots, this recipe is super easy to make! Plus you only need a few simple ingredients like almond flour, coconut oil, and eggs.
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Ingredient Notes
Dry Ingredients
- Almond Flour - My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Salt
- Baking Soda
- Cinnamon
- Nutmeg
- Ginger
Wet Ingredients
- Vanilla Extract
- Eggs
- Coconut Sugar
- Finely Grated Carrots
Step by Step Instructions
Making the Carrot Cake Muffins:
- Start by adding the almond flour, baking soda, salt, cinnamon, ginger, and nutmeg into a mixing bowl. Use a whisk to blend until fully combined.
- Next add into a separate bowl, eggs, coconut sugar, finely grated carrots, and vanilla. Blend until fully combined.
- Slowly add your dry mixture into your met mixing, blending on medium speed. Stop to scrape down edges each time you add more flour. Once the mixture is fully combined, you're ready to put them in the muffin tins!
Baking
- You can either grease your muffin tins, or use non-stick parchment paper muffin liners.
- Add an even amount to each muffin mold, it should yield six larger muffins or 9-12 smaller/mini muffins.
- Bake for 16-20 minutes at 350°. Use a toothpick or fork to test if they're done. If it comes out clean, they're done!
Cooling + Removing Muffins
- If you greased the pan and put the batter directly into the muffin tins, let them cool for at least 20-30 minutes before trying to remove them. It helps if you take a sharp knife and scrape around the edges, then use a fork to pop them out. If you used parchment paper liners, let them cool for about 2 minutes, then move them to a metal cooling rack.
Gluten-Free Carrot Cake Muffin Tip
If you're greasing the muffin tins and don't have non-stick spray.. use a paper towel with coconut oil to grease the tins!
How to store leftover muffins
If you make a double batch of these muffins, they freeze well! You can store them in the freezer in an air tight glass container. They also will store for about 7-10 days in the refrigerator. If you freeze them, let them defrost in the refrigerator, or toast them in a toaster oven! I love slicing mine in half, toasting it, and slathering on a big piece of Kerrygold Butter.
More healthy muffin recipes!
- Healthy Sweet Potato Muffins
- Paleo Chocolate Banana Muffins
- Gluten-Free Samoa Muffins (Paleo)
- Chocolate Banana Bread Muffins with a Twist
Gluten Free Carrot Cake Muffins
Equipment
- Grater
- Hand Mixer or Stand Mixer
- Muffin Tins
Ingredients
Dry Ingredients
- 1+½ Cups Almond Flour
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Soda
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Ginger
Wet Ingredients
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- ⅓ Cup Coconut Sugar
- 1 Cup Finely Grated Carrots
Instructions
Making the muffins:
- Start by adding the almond flour, baking soda, salt, cinnamon, ginger, and nutmeg into a mixing bowl. Use a whisk to blend until fully combined.
- Next add into a separate bowl, eggs, coconut sugar, finely grated carrots, and vanilla. Blend until fully combined.
- Slowly add your dry mixture into your met mixing, blending on medium speed. Stop to scrape down edges each time you add more flour. Once the mixture is fully combined, you're ready to put them in the muffin tins!
Baking:
- You can either grease your muffin tins, or use non-stick parchment paper muffin liners.
- Add an even amount to each muffin mold, it should yield six larger muffins or 9-12 smaller/mini muffins.
- Bake for 16-20 minutes at 350°. Use a toothpick or fork to test if they're done. If it comes out clean, they're done!
Cooling + Removing Muffins:
- If you greased the pan and put the batter directly into the muffin tins, let them cool for at least 20-30 minutes before trying to remove them. It helps if you take a sharp knife and scrape around the edges, then use a fork to pop them out. If you used parchment paper liners, let them cool for about 2 minutes, then move them to a metal cooling rack.
Nutrition
After you make these Gluten-Free Carrot Cake Muffins, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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