Moist Gluten Free Carrot Muffins Recipe
These Gluten Free Carrot Muffins are the perfect way to start your day. Being made with maple syrup, they are naturally sweetened. The texture of the muffins is light, moist and fluffy. Each bite is filled with a delicious cinnamon and nutmeg flavor.
I don’t think carrot cake gets enough love for how delicious it is.
These muffins are a great way to sneak some extra veggies into your diet without sacrificing any flavor. You can fuel your body while also satisfying your carrot cake craving.
Main Ingredients
These are the ingredients you will need to make this recipe. However, the measurements can be found in the recipe card below.
- Gluten Free Flour or All Purpose Flour if you don’t need/want the muffins to be gluten-free friendly
- Almond Flour – Adds a nice lightness to the texture of the muffins
- Baking Soda
- Egg
- Olive Oil – You can also substitute the olive oil for avocado oil or melted coconut oil.
- Vanilla Extract
- Maple Syrup – The only sweetener in this recipe and can also be replaced with honey or date syrup, if needed.
- Shredded Carrots – The carrots should be finely shredded to bake evenly in the batter.
- Cinnamon and Nutmeg – Creates such a nice warm and delicious flavor in the muffin.
Why should you make THESE Carrot Muffins?
These muffins are indulgent, moist and fluffy. By using simple ingredients, these muffins are not only a delicious way but a great way to start your day to give your body energy.
Another amazing part about this recipe is that you can add other mix-ins that you like too. Whether it’s raisins, nuts or chocolate chips. You can add your favorite flavors to this recipe.
If you’re looking for a tasty but nutritious muffin to add to your breakfast rotation, this recipe is for you!
How to Make Moist and Gluten Free Carrot Muffins
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Yes, you can use All Purpose Flour and substitute at a 1:1 ratio.
No, they are too thick and also have a rougher texture than manually shredded carrots. It would affect the end result of the muffins.
You know the muffins are done baking when you stick a toothpick into the center of a muffin and it comes out clean.
Store in a container at room temperature for 3 days or in the fridge for 5 days.
Yes! You can freeze the muffins for 1 month in a freezer safe container.
Moist Gluten Free Carrot Muffins Recipe
Ingredients
- 1 large egg
- 2 tbsp olive oil
- 1/4 cup almond milk, unsweetened
- 1 tsp vanilla extract
- 1/2 cup applesauce , unsweetened
- 1/2 cup maple syrup
- 1 cup gluten-free all purpose flour, or regular all purpose flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup shredded carrots
Instructions
- Preheat the oven to 375 degrees F
- Combine all of the wet ingredients to a large mixing bowl
- Fold in the dry ingredients until just combined
- Add in the shredded carrots
- Mix until combined and evenly distributed throughout the batter
- Transfer the batter to muffin liners
- (NOTE: I like to spread mine apart leaving a space in between to give the muffins more space to rise, however, you don't need to do this)
- Bake in the oven for 10 minutes then reduce the oven temperature to 350 degrees F for an additional 10-13 minutes of baking
- Remove from the oven when a toothpick comes out of the center clean
- Let cool for about 10 minutes
- Remove from the muffin pan and enjoy!