Gluten-free carrot muffins are a delightful spring breakfast muffin: packed with freshly grated carrots, walnuts, raisins, and warm cinnamon. They are the perfect thing to bake for Easter morning!
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Muffins are one of my favorite things to bake. And with spring on the horizon, adding carrots seems like the perfect way to welcome spring. These gluten-free carrot muffins are also dairy-free, meaning they are a great choice for anyone (like myself!) who struggles with lactose intolerance in addition to celiac disease.
This recipe is a modified version of my gluten-free zucchini muffin recipe, with a few changes. Vegetables like zucchini and carrots have a good amount of moisture and sweetness, which is why they work so well in a muffin recipe. Please note that you can modify this recipe to include any other mix-ins that you prefer. I have raisins and walnuts because I like them both! But if you don't, leave them out, or add in something else.
Here's what you'll need to make these carrot muffins:.
-Gluten-free flour: I use King Arthur Measure For Measure or Bob's Red Mill 1:1 Baking Flour.
-Sugar: both brown sugar & white sugar
-Spices: Cinnamon, Nutmeg, Ginger
-Coconut or Vegetable oil (or you can use dairy-free melted butter)
There are a lot of ingredients listed here, but the process for making these muffins is quite simple. You'll combine the dry ingredients and wet ingredients separately, then combine the two, along with the grated carrots. Finally you'll stir in the walnuts and raisins at the end.
The gluten-free flour I prefer for muffins and quick bread is typically Cup4Cup Multipurpose Flour. But in the interest of keeping these muffins dairy-free, I use either Bob's Red Mill 1:1 Baking Flour (blue bag, not the red bag) or I would also recommend King Arthur Measure For Measure Flour, which works well for muffins and quick breads.
*Remember to let the batter rest for 15 minutes before pouring into the muffin tin. This let's the wet ingredients incorporate fully into the dry ingredients and can prevent grittiness in your final product. A tip from America's Test Kitchen! Discover more of my top gluten-free baking tips in this post here.
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for another muffin recipe? Bake these blueberry streusel ones - trust me.
Want to practice your pie crust art? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Here's the recipe for gluten-free carrot muffins!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Carrot Muffin Recipe
- 1 ½ cups gluten-free flour blend
- ¼ cup brown sugar
- ¼ cup regular sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup melted coconut oil or vegetable oil (you can also used melted butter)
- ¼ cup water
- ½ teaspoon vanilla (optional - for added sweetness)
- 2 eggs
- 1 ½ cups carrots, grated
- ⅓ cup chopped walnuts
- ⅓ cup raisins
Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin with coconut oil or use silicone baking liners.
In a large bowl, combine gluten-free flour, sugars, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Add in diced walnuts and raisins and stir to combine.
In a large glass measuring cup, melt the coconut oil. When melted and slightly cooled, add the water, vanilla (if using), and the eggs. Whisk to combine. Pour slowly into dry ingredients, stirring to incorporate. (If the coconut oil solidifies at all, just whisk vigorously!) Lastly, add the grated carrots to the muffin mixture and stir until everything is combined.
Let the batter rest for 15-20 minutes at room temperature, uncovered, to allow the liquid and dry ingredients to blend together. This will help prevent grittiness in the final product.
Using a ¼ cup scoop, place batter into muffin tin, filling almost to the top. Bake the muffins for 20-22 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to wire rack.
Don’t use pre-grated carrots. Grate them by hand for the best taste and flavor. It’s like when you buy pre-packaged shredded cheese versus shredding the cheese yourself - while it might take longer, the old fashioned way makes for a better quality final product!
I use Bob's Red Mill 1:1 Baking Flour for this recipe, but I believe other 1:1 gluten-free flour blends would also work well. Please be aware your results can vary with different blends.
Keep muffins stored in an air-tight container at room temperature for 3-4 days.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 274Total Fat 18gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 5gCholesterol 31mgSodium 195mgCarbohydrates 26gFiber 2gSugar 11gProtein 3g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever tried carrot muffins?
What are your favorite muffin flavors?
Leave a comment and tell me your favorite muffin mix-ins!