Moist & Cozy Gluten-Free Carrot Cake Muffins
If you’re craving something wholesome, lightly sweet, and incredibly comforting—these carrot cake muffins are it. They’re soft, perfectly spiced, and made with simple, nourishing ingredients you likely already have in your kitchen.
Equipment
- Food processor or grater for shredding carrots
- 2 mixing bowls
- muffin pan
Ingredients
- 3/4 cup maple syrup
- 1/4 cup avocado oil or other neutral tasting oil
- 2 eggs
- 1 tsp vinegar
- 2/3 cup applesauce
- 1 tsp vanilla
- 1 tbsp molasses
- 1 + 1/4 cups shredded carrots
- 1 + 1/3 cups 1:1 gluten-free flour
- 1 cup almond flour
- 1 + 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 cup chopped walnuts or almonds optional
- turbinado or raw cane sugar optional
Instructions
- Preheat your oven to 425°F and prepare a greased or lined muffin tin.
- In a mixing bowl, combine all wet ingredients until smooth.
- In a separate bowl, whisk together all dry ingredients.
- Mix the dry ingredients into the wet mixture until just combined.
- Fold in shredded carrots and nuts if using.
- Divide batter evenly into muffin cups.
- Bake at 425°F for 2 minutes, then reduce heat to 350°F and continue baking for 16–20 minutes, or until a toothpick comes out clean.
- If desired, sprinkle sugar on top halfway through baking for a lightly crisp, sweet topping.
It is important to make sure your dry ingredients are well mixed. This will help prevent a reaction between the baking soda & carrots later on that may result in small green spots of carrot. Good news, this is perfectly harmless and just a reacation with the pigment of the carrots if it does happen.