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 gluten-free 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, gluten-free zucchini 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.
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- Whisk together the dry ingredients.
- Then whisk together the wet ingredients.
- Incorporate the dry into the wet mixture.
- Stir the carrots and nuts into the batter.
- Scoop into greased or lined muffin tins.
- Top each muffin with a sprinkle of nuts, if desired.
- 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.
Recipe

Gluten-free Carrot Muffins
Ingredients
- 1 cup gluten-free flour blend,, such as Bob's 1:1 or Cup4Cup blue bag
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ¼ cup canola oil,, or any neutral, liquid oil
- ¼ cup applesauce
- ¼ cup granulated sugar
- 2 Tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup shredded carrots
- ⅓ cup finely chopped walnuts or pecans,, plus some extra to sprinkle on top, optional
Instructions
- Preheat oven to 350°F. Line a non-stick muffin tin with cupcake liners or grease well.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- Whisk together the oil, applesauce, sugars, egg, and vanilla.
- Incorporate the dry ingredients into the wet ingredients. Mix until well combined.
- Stir in the carrots and nuts.
- Scoop about ¼ cup of batter into each muffin cup. Sprinkle tops with extra nuts.
- Bake 20-25 min or until golden brown and a toothpick inserted in center comes out clean.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.

Carolyn Anne Ollington says
just wondering what i could use instead of apple sauce?
Deanna says
I've used pumpkin puree and banana, both have turned out well
Kathy says
YUM!!! Boy do these look good! Great post.
Katie Olesen says
Thanks!!! ?