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!
Course Breakfast, Dessert
Keyword cookies and brownies, dessert, gluten-free, Snacks, Special Diet
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.
In a large bowl, add flour, oats, baking powder, baking soda, cinnamon and salt. Mix well to combine.
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.
Add the wet ingredients to the dry ingredients, mixing until combined. Add chocolate chips and nuts.
Pour the batter evenly among the muffin cups, filling them 3/4 of the way.
Bake for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.
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.
Make sure the baking soda and powder are fresh. Expired baking soda and powder 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.
You can save a few chocolate chips and some oats to put on the top of the muffin batter before you bake them.
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.