Gluten-free Carrot Muffins {Dairy-free}

These delicious gluten-free carrot muffins sure make it easy to eat your vegetables! Enjoy these lightly sweet, tender muffins for breakfast or a snack!

Sometimes you just need a muffin. Something warm and cozy to eat. A way to use up those ingredients that are looking sad. A reason to warm up the kitchen. An excuse to bake something to soothe the mind and soul. These wholesome little carrot muffins can check all of those boxes. Plus they’re:

• gluten-free & dairy-free
• reminiscent of carrot cake, albeit a little healthier
• lightly sweet
• tender
• fluffy
• have great texture, especially with the optional nuts included
• warm with cinnamon and spice

Having muffins around makes for the perfect afternoon snack for the kiddos or the perfect grab-and-go breakfast for you. These gluten-free carrot muffins are quickly topping the list of our favorite muffins. (A list that also includes these gluten-free, whole-grain banana muffins and these gluten-free blueberry muffins.)

Ingredients You Need

• Gluten-free flour: I tested this recipe with three different gluten-free flour blends: Pamela’s Artisan Blend, Bob’s 1:1 baking flour, and Cup4Cup Multipurpose flour in the blue bag. They all worked very well in this recipe! I liked the flavor and texture of the Bob’s muffins the best. While the Cup4Cup muffins were also great, the muffins baked up a little goofy looking.
• Carrots: Shred the carrots yourself with a box grater or food processor. This will ensure they have the proper moistness!
• Applesauce: Adds moisture and allows us to reduce the amount of oil.
• Oil: Any neutral flavor liquid oil is fine here, such as canola or melted coconut oil.
• Pecans or walnuts: The nuts are optional but I really enjoyed them in this recipe! They add the perfect amount of texture and crunch.
• Other pantry staples: including an egg, vanilla, baking soda, baking powder, salt, and spices.

Making Gluten-free Carrot Muffins

Just like most muffins, these carrot muffins are quick and simple to make! You don’t need a fancy mixer, just some elbow grease and a bowl, although you can use a mixer if you prefer.

1. Whisk together the dry ingredients.
2. Then whisk together the wet ingredients.
3. Incorporate the dry into the wet mixture.
4. Stir the carrots and nuts into the batter.
5. Scoop into greased or lined muffin tins.
6. Top each muffin with a sprinkle of nuts, if desired.
7. Bake.

Once they’ve baked, just try to resist popping a steamy muffin in your mouth! I’m sure you won’t be able to… I know we couldn’t!

Storage Instructions

Store these muffins in an airtight container, at room temperature for 2-3 days. Leftovers can also be frozen.

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