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.
Servings: 10 people
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