Go Back
–+ servings
Three muffins stacked on top of each other.

Gluten Free Carrot Cake Muffins

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.
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6
Calories 220 kcal

Equipment

  • Grater
  • Hand Mixer or Stand Mixer
  • Muffin Tins

Ingredients
  

Dry Ingredients

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

Serving: 1gCalories: 220kcalCarbohydrates: 16gProtein: 8gFat: 15gSaturated Fat: 1gCholesterol: 55mgSodium: 241mgPotassium: 89mgFiber: 4gSugar: 8gVitamin A: 3643IUVitamin C: 1mgCalcium: 74mgIron: 1mg
Keywords carrot cake muffins, gluten-free carrot cake muffins, healthy carrot cake muffins, paleo carrot cake muffins
Did you make this recipe?Tag @freshwaterpeaches on Instagram!