Gluten-Free Carrot Muffins

These Gluten-Free Carrot Muffins are soft, fluffy, and packed with wholesome ingredients. This recipe features almond and coconut flour, fresh carrots, and pecans spiced with warm cinnamon and maple syrup.
Gluten-Free Carrot Muffins are perfect for Easter brunch, a quick breakfast, or a hearty on-the-go snack! If you love muffin recipes, try these ones too: Breakfast egg muffins, Cranberry Muffins, and Blender Banana Oatmeal Muffins.

 

My favorite thing about these gluten-free carrot muffins is that they have a hearty texture, but they’re so light and fluffy. I even like to make a double batch and freeze half, so I have a quick and satisfying breakfast or snack any time.

How To Make Gluten-Free Carrot Muffins

Ingredients

• Flour — To make these muffins gluten-free, I use a blend of almond flour and coconut flour.
• Baking soda and salt— You’ll need baking soda to achieve a fluffy texture and salt to balance the flavors.
• Cinnamon — Feel free to adjust the amount of ground cinnamon to your liking.
• Eggs — I always bring the eggs to room temperature, so they incorporate better.
• Butter — Melted, so it’s easier to mix into the batter.
• Maple syrup — You can use maple syrup or honey to sweeten the muffins.
• Vanilla — A splash of vanilla extract adds a nice warmth.
• Carrot — For the best flavor, I recommend using freshly grated carrots. You can also use pre-shredded carrots to save time if you prefer.
• Pecans — Top with chopped pecans for extra flavor and texture.

Instructions

• Before you begin, preheat your oven to 350°F.
• Grease a muffin tin with cooking spray, or add 10 muffin liners, and set aside.

Mix the batter:

• In a large bowl, add the almond flour, coconut flour, baking soda, salt, and cinnamon. Mix well to combine, then set it aside.
• In a separate bowl, beat the eggs with a fork. Then, add the melted butter, maple syrup, and vanilla, and mix well to combine.
• Now, mix the dry ingredients with the wet ingredients until they’re just combined. Then, gently fold in the grated carrots.

Fill the muffin tin and bake:

• Pour the batter evenly among the muffin pan, filling them about ¾ of the way. Then, add the chopped pecans on top of each muffin cup.
• Bake the muffins for 17-20 minutes. Then, insert a toothpick in the center. If it comes out clean, they are ready.

Cool and enjoy:

• Allow the gluten-free carrot muffins to cool for 5 minutes in the pan. Then, transfer them to a wire rack to cool completely.
• Enjoy it with breakfast or as a grab-and-go snack!

How To Store Leftovers

• To Store: Gluten-free carrot muffins will keep in the fridge for up to a week, or on the counter for up to 3 days. I recommend a good airtight container to keep them as fresh as possible.
• To Freeze: This is also a great freezer-friendly recipe that you can freeze for up to 3 months. To save space, I typically store them in a freezer-safe bag or silicon bag.

What to Serve with Gluten-Free Carrot Muffins

• Breakfast favorites: I enjoy eating muffins for breakfast. My family also likes spinach and mushroom frittata, crispy bacon, fruit salad, and hard-boiled eggs.

Recipe Variations

• Dairy-free: If you need a dairy-free recipe, simply replace the melted butter with melted coconut oil. You can also use vegan butter if you prefer.  
• Nut-free: You can use seeds or nut-free streusel instead of pecans on these muffins. This will give them a crunchy topping that is safe for people with allergies.

Recommended Tools

• Muffin tin: I use a standard 12-cup muffin tin. You could also make mini or jumbo muffins, but remember to adjust the baking time accordingly.
• Mixing bowls: You’ll need one bowl to mix the dry ingredients and another bowl for the wet ingredients.
• Carrot grater: To shred the carrots, I prefer to use a food processor with the grater attachment. You can also use a hand grater or buy pre-shredded carrots.

Frequently Asked Questions