Gluten-free Carrot Muffins

These Gluten-Free Carrot Muffins are soft, fluffy, and packed with nutritious ingredients. This recipe features almond and coconut flour, fresh carrots, and pecans spiced with warm cinnamon and maple syrup.

Course Breakfast

Cuisine American

Keyword carrot muffins, gluten free carrot muffins

Prep Time 10

Cook Time 22

Total Time 32

Servings people

Calories 215kcal

Author Olivia Ribas

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

US Customary - Metric

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.
To store: Store the carrot muffins in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container.
To freeze: You can freeze the gluten-free carrot muffins for up to 3 months.

Nutrition