These gluten free carrot cake muffins are a delicious dairy free breakfast or snack idea with no added sugar. These muffins are sweet, moist, and flavourful.
In addition to being gluten free, these muffins are dairy free, refined sugar free, and paleo diet friendly. They also freeze well and are perfect for meal prepping.
The secret ingredient in these muffins is cooked carrots. Most carrot cake recipes call for raw, grated carrots, but I prefer using cooked carrots because they give these muffins a moist, tender, satisfying texture.
Cook your carrots by either baking, boiling, or steaming them until they’re fork tender. You can use either baby carrots or regular carrots in these muffins.
These muffins are sweetened with maple syrup. I think the complex flavour of the maple syrup complements that carrots and spices in these muffins. You can substitute date paste or honey to sweeten these muffins instead of maple syrup if you prefer.
I used coconut flour in these gluten free carrot cake muffins. Coconut flour is an excellent grain free flour that works well in muffins and cakes and adds a subtle coconut flavour that complements the other flavours in this recipe.
This recipe calls for melted coconut oil, but you can substitute any other oil you prefer. Melted butter is fine too if you don’t need to keep these muffins dairy free.
These muffins are spiced with plenty of cinnamon, cloves, nutmeg, and vanilla. Those spices, combined with the carrots, give these muffins their carrot cake flavour.
Stir 1/2 cup each of raisins, walnuts, pecans, and/or chopped pineapple into the batter if desired.
These gluten free carrot cake muffins are easy to make. Start by cooking your carrots. Either steam them, boil them, or bake them until they’re tender.
Once your carrots are cooked, add them to a food processor or blender along with all of the other ingredients and blend until smooth. Then pour the batter into a muffin tray with paper baking cups.
All that’s left is to bake the muffins and let them cool before serving or storing in an airtight container in the fridge for up to five days. These muffins can also be stored in the freezer for up to six months.
More gluten free muffin recipes
For another delicious muffin recipe, try these lemon and poppy seed muffins. They’re easy to make, refined sugar free, and grain free.
Or try these grain free, dairy free sweet potato muffins. They’re nutritious enough to eat for breakfast but taste like dessert.
Gluten Free Carrot Cake Muffins
- Blender or food processor
- 1 1/2 cups cooked carrots (bake, steam, or boil carrots until tender)
- 1/3 cup coconut oil (melted)
- 5 eggs
- 1/2 cup maple syrup
- 1 cup coconut flour
- 1 teaspoon apple cider vinegar (or substitute lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- Preheat the oven to 350 degrees Fahrenheit.
- Add the carrots, coconut oil, eggs, maple syrup, apple cider vinegar, vanilla extract, cinnamon, nutmeg, and cloves to a food processor or blender and blend until smooth.
- Add the coconut flour and baking soda and blend briefly to mix.
- Divide the batter evenly into a muffin tray lined with 12 paper baking cups.
- Bake at 350 degrees Fahrenheit for 38 minutes,
- Makes 12 gluten free carrot cake muffins.
- Optional additions include 1/2 cup each of raisins, pecans, walnuts, and/or chopped pineapple, stirred into the batter if desired.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes made with nourishing, nutrient-rich ingredients.