These carrot muffins are quick and easy to make. I love the flavor of the carrots combined with coconut and cinnamon.
Gluten Free Carrot Muffins
Ingredients:
- 1 1/2 cups grated carrots, peeled before grating (about 1 large carrot)
- 1 cup gluten free all-purpose flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (I used extra light virgin olive oil)
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened coconut flakes
- Optional: chopped nuts (walnuts, pecans) for added texture
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Peel the carrot, grate, and set aside.
- In a medium bowl, whisk together the gluten free flour, coconut flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots, coconut flakes, and nuts (if using) until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. Oven temperatures vary so be sure to keep a close eye on the muffins at this stage.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Cooling these muffins is an important step. If you eat them to sson after removing from the oven, the muffins will be too soft.
- Enjoy your gluten free carrot muffins as a delightful snack or dessert!
Tips:
- Grating Carrots: You can grate the carrot using a box grater or a food processor with a grating attachment.
- Gluten Free Flour: Choose a reliable gluten free all-purpose flour blend for the best results in this recipe. Here is our blend for muffins.
- Nuts: Adding chopped nuts like walnuts or pecans provides a wonderful crunch and extra flavor. If you have nut allergies, you can skip this step.
- Allow these muffins to cool completely before eating.
These carrot muffins are a fantastic way to sneak in some veggies while satisfying your sweet tooth. They’re great for breakfast on the go, as a snack, or even as a treat in your lunchboxes. Enjoy!