These Gluten-Free Carrot Muffins are the perfect way to start your day if you want something sweet. They’re moist and fluffy with a delicious cinnamon and nutmeg flavor in every bite.

Unwrapped carrot cake muffin with other muffins.

I don’t think carrot cake gets enough love for how delicious it is.

However, what do you do if you want to have carrot cake for breakfast? Sure, you could cut yourself a slice with frosting.

But, you’re going to be left with a sugar crash and hunger later on in the day.

That’s why I created these Healthier Gluten-Free Carrot Muffins!

These muffins will fuel your body with the nutrients and energy it needs, while also satisfying your carrot cake craving.

Main Ingredients

Ingredients measured out in bowls to make carrot cake muffins.

Why should you make these Healthier Carrot Muffins?

These muffins are indulgent, moist and fluffy. You wouldn’t know that they are also good for you too!

By using all clean, simple ingredients, these muffins are not only a delicious way but a great way to start your day to give your body energy.

You also might have majority of these ingredients on hand already!

The hardest part about this recipe is shredding the carrots. But trust me, it’s worth it.

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

  1. Preheat the oven to 375 degrees F
  2. Combine all of the wet ingredients to a large mixing bowl
  3. Fold in the dry ingredients until just combined
  4. Add in the shredded carrots
  5. Mix until combined and evenly distributed throughout the batter
  6. Transfer the batter to muffin liners
  7. (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)
  8. Bake in the oven for 10 minutes then reduce the oven temperature to 350 degrees F for an additional 10-13 minutes of baking
  9. Remove from the oven when a toothpick comes out of the center clean
  10. Let cool for about 10 minutes
  11. Remove from the muffin pan and enjoy!
Wet ingredient in a mixing bowl
Add the wet ingredients to a large mixing bowl and whisk
Making Healthy Carrot Muffins in a bowl
Fold in the dry ingredients
Making Healthy Carrot Muffins in a bowl
Mix until combined
Making Healthy Carrot Muffins batter in a bowl
Fold in the shredded carrot
Making Healthy Carrot Muffins batter in a bowl
Mix until combined and the carrot is evenly spread throughout
Carrot muffin batter in muffin liners
Distribute the batter into muffin liners
Baked carrot muffins in muffin tin.
Bake
Holding a healthy carrot muffin in my hand.
Let cool slightly
Holding a cut in half healthy carrot muffin in my hand.
Enjoy!

Frequently Asked Questions

Do I have to use gluten free flour? Can I use regular All Purpose Flour?

Yes, you can use All Purpose Flour and substitute at a 1:1 ratio.

Can I use pre-shredded carrots?

No, they are too thick and also have a rougher texture than manually shredded carrots. It would affect the end result of the muffins.

How do I know the muffins are done baking?

You know the muffins are done baking when you stick a toothpick into the center of a muffin and it comes out clean.

What is the best way to store the muffins?

Store in a container at room temperature for 3 days or in the fridge for 5 days.

Can I freeze the muffins?

Yes! You can freeze the muffins for 1 month in a freezer safe container.

Carrot Muffin cut in half
Carrot muffins with and without their wrapper.

Gluten-Free Carrot Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 muffins
These Gluten-Free Carrot Muffins are the perfect way to start your day if you want something sweet. They're moist and fluffy with a delicious cinnamon and nutmeg flavor in every bite.
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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!

Nutrition

Serving: 1muffin, Calories: 200kcal, Carbohydrates: 29g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 20mg, Sodium: 157mg, Potassium: 84mg, Fiber: 2g, Sugar: 14g, Vitamin A: 36IU, Vitamin C: 0.2mg, Calcium: 57mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, brunch, Snack
Cuisine: American
Keywords: breakfast and brunch, Carrot Muffins, healthy breakfast recipe, Healthy Carrot Muffins, healthy muffins, muffin recipe, sweet breakfast

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!