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Gluten-free Carrot Muffins

Yield: 12 people
Prep Time:
10 mins
Cook Time:
22 mins
Total Time:
32 mins
These Gluten-free Carrot Muffins are made with rice flour, rolled oats, no butter or oil and loaded with carrots, nuts, Greek yogurt and semi-sweet chocolate chips. They are also delicious with a warm cup of coffee! 
Print Recipe
3.75 from 4 votes



  1. Preheat the oven to 350F. If you are using a silicone muffin pan you don't need to prepare it with cooking spray or oil. But if it isn't the case, prepare your muffin pan by lining the cavities with paper liners or greasing them with butter, cooking spray or oil. Set aside.
  2. In a large bowl, add flour, oats, baking powder, baking soda, cinnamon and salt. Mix well to combine.
  3. In another bowl, beat the eggs with a fork and after that add yogurt, maple syrup, brown sugar, almond milk and vanilla. Mix well and add the grated carrots.
  4. Add the wet ingredients to the dry ingredients, mixing until combined. Add chocolate chips and nuts.
  5. Pour the batter evenly among the muffin cups, filling them 3/4 of the way.
  6. Bake for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Let cool for 5 minutes in the pan, then carefully remove the muffins out of the pan and place them on a wire rack to cool completely.
Course: Breakfast, Dessert
Cuisine: American
Keyword: cookies and brownies, dessert, gluten-free, Snacks, Special Diet

Nutrition Information

Amount per serving (1/12) — Calories: 215, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 28mg, Sodium: 188mg, Potassium: 150mg, Carbohydrates: 33g, Fiber: 3g, Sugar: 12g, Protein: 5g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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