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Some carrot muffins arranged on a white plate.
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4 from 2 votes

Gluten Free Carrot Cake Muffins

These gluten free carrot cake muffins are dairy free and refined sugar free. They're perfect for a nutritious breakfast or snack.
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Snack
Cuisine: American
Keyword: carrots, gluten free, refined sugar free
Servings: 12
Calories: 165kcal


  • 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.


Serving: 1Muffin | Calories: 165kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 151mg | Potassium: 107mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2772IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg