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.
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!
Expert Tips
- I suggest making sure your baking soda is fresh, as expired baking soda will affect the rise and taste of the carrot muffins.
- If you prefer not to use paper liners, be sure to grease your muffin tin well.
- Avoid over-mixing the muffin batter as it’ll lead to dense and dry muffins.
- To get the best flour measurement, I recommend the “spoon and level” method. Using a spoon, fluff and scoop the flour into your measuring cup. Then, level the top with the back of a butter knife. Scooping directly from your flour container can pack the flour down and result in dry muffins.
- 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.
- Breakfast favorites: I enjoy eating muffins for breakfast. My family also likes spinach and mushroom frittata, crispy bacon, fruit salad, and hard-boiled eggs.
More Recipes Staring Carrots
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.
Ingredients
- 1 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 large eggs room temperature
- 1/3 cup melted butter
- 1/3 cup maple syrup or honey
- 2 teaspoon vanilla extract
- 1/2 cup grated carrot
- 1/2 cup chopped pecans for topping
Instructions
- Preheat the oven to 350°F and grease a muffin tin with cooking spray. Add 10 muffin liners and set aside.
- In a large bowl, add almond flour, coconut flour, baking soda, salt and cinnamon. Mix well to combine. Set aside.
- In another bowl, beat the eggs with a fork. Then, add melted butter, maple syrup, and vanilla. Mix well to combine.
- Mix the dry ingredients into the wet ingredients until just combined, then gently fold in the grated carrots.
- Pour the batter evenly among the muffin cups, filling them 3/4 of the way. Then, add chopped pecans on top.
- Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
- Make sure the baking soda is fresh. Expired baking soda will affect the rise and taste of the carrot muffins.
- Avoid over-mixing the muffin batter as it’ll lead to dense and dry muffins.
- If you prefer not to use paper liners, grease your muffin tin well.
- To best measure the flour, fluff and spoon it into your measuring cup. Then, level the top off with the back of a butter knife.
Nutrition
Serving: 1/12, Calories: 215kcal, Carbohydrates: 33g, Protein: 5g, Fat: 7g, Cholesterol: 28mg, Sodium: 188mg, Potassium: 150mg, Fiber: 3g, Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
I LOVE carrot in baked goodies! These muffins sound perfect!
those oats are NOT gluten free 🙂
I have to get my oats from certified gf oat producer otherwise they have both wheat and gluten in them, a danger to the allergic and for celiacs patients 🙂
Thanks for letting me know. I will adjust the recipe to clear further confusion. Thanks for pointing it out!
I love these muffins , all the ingredients that i love and nice and chunky and filling .
Awesome. happy to know you enjoyed it 😉
I’ve noticed that you didn’t add xanthan gum to your GF muffin recipe. What holds them from being all crumbs.
Rice and oat flours hold the muffins together. There is no need to use xanthin gum if you don’t want.
hello can i substitute monk fruit for brown sugar
will it taste the same
Yes you can.