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.
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