Gluten-Free Carrot Muffins That Actually Work
These gluten-free carrot muffins are tender and moist with warm spices, grated carrot, and just the right amount of sweetness. No dairy needed, and easy to make ahead or freeze for busy mornings.
Ingredients
Dry Ingredients
- 1 ¼ cups gluten-free all-purpose flour (200g) Bob’s Red Mill recommended
- ¾ cup almond flour (75g)
- 1 teaspoon xanthan gum Omit if your flour blend already includes it
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger or ½ teaspoon fresh grated
- ¼ teaspoon ground clove
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup unsweetened applesauce
- 2 large eggs room temperature
- ¼ cup maple syrup (80g) or honey
- ½ cup brown sugar (75g)
- 5 tablespoon avocado oil (70g) or any neutral oil
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups finely grated carrots (155g)
- ¼ cup chopped walnuts
- ¼ cup mini chocolate chips (optional)
Streusel Topping
- 2 tablespoon gluten-free all-purpose flour
- 2 tablespoon brown sugar
- 2 tablespoon chopped walnuts
- 2 tablespoon avocado oil
- 1 teaspoon cinnamon
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Prep your tin and oven: Line a muffin tin with paper liners or lightly grease. Preheat oven to 350°F (175°C). Place muffin tin on a baking tray — this helps prevent overbrowning on the bottoms.Baking in a loaf pan? Bake at 350°F for 40–50 minutes instead, covering loosely with foil halfway if needed.
- Mix the wet ingredients: In a medium mixing bowl, whisk together applesauce, eggs, maple syrup (or honey), brown sugar, oil, and vanilla until smooth and well combined.Tip: Room temp eggs mix better and help muffins rise evenly.
- Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, xanthan gum (if using), baking powder, baking soda, spices, and salt.Tip: Mixing dry ingredients separately first helps avoid overmixing later.
- Combine wet and dry: Pour the wet mixture into the dry bowl. Stir gently with a spatula until you no longer see dry flour. Don’t overmix. A few lumps are fine — this keeps the muffins soft, not dense.
- Fold in carrots and extras: Gently fold in grated carrots and any add-ins like walnuts, raisins, or chocolate chips.
- Make streusel topping (optional): In a small bowl, mix flour, brown sugar, cinnamon, and walnuts. Drizzle in oil and stir with a fork until crumbly.
- Fill the muffin tin: Scoop the batter into the muffin cups, filling each about ¾ full. Sprinkle streusel over the top of each muffin, if using.
- Bake and Cool: Bake for 22–25 minutes, or until a toothpick comes out clean and the tops are golden and set. Let cool in the tin for 5–10 minutes, then transfer to a wire rack.
Notes
Nut-free: Swap almond flour for an equal amount of gluten-free oat flour or extra GF all-purpose flour. Texture will be slightly softer.
No maple syrup? Use honey instead — it adds a bit more sweetness and still works well here.
Storage & Reheating
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Up to 5 days in a sealed container.
- Freezer: Once fully cooled, freeze in a freezer-safe container for up to 3 months. Use parchment between layers to prevent sticking.
- To Reheat: Microwave from frozen for 30–40 seconds or warm in a 300°F oven for 5–10 minutes to bring back a soft center and crisp top.
Nutrition
Serving: 1muffinCalories: 286kcalCarbohydrates: 33gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 28mgSodium: 210mgPotassium: 118mgFiber: 3gSugar: 19gVitamin A: 2725IUVitamin B12: 0.1µgVitamin C: 1mgCalcium: 82mgIron: 1mgZinc: 0.3mg
Tried this recipe? I’d love to hear how it turned out in the comments !