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    Home » Recipes » Quick Breads & Muffins

    Gluten-free Carrot Muffins {Dairy-free}

    Published: Apr 20, 2020 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    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!

    Gluten-free Carrot Muffins in vintage ecko tin with pecans sprinkled on top for texture and crunch.

    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

    Ingredients for gluten-free carrot muffins measured in bowls.  A whisk rests in the bowl of flour.
    • 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.

    A collage showing the whisking of dry ingredients, whisking of wet ingredients, then combining the two mixtures.
    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.
    A collage showing the carrots and pecans being stirred into the batter, then the batter scooped into muffin tins.

    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!

    The baked gf carrot muffins in a white speckled tin. Some muffins tilted on side.

    Storage Instructions

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

    Gluten-free carrot muffin with bite taken to reveal texture.

    Gluten-free Carrot Muffins

    Katie | Wheat by the Wayside
    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!
    5 from 2 votes
    Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Breakfast
    Diet Gluten Free
    Servings 8 muffins
    Calories 197 kcal
    Prevent your screen from going dark.

    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

    Store at room temperature, tightly wrapped.

    Nutrition

    Serving: 1muffinCalories: 197kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 20mgSodium: 164mgPotassium: 79mgFiber: 2gSugar: 11gVitamin A: 2038IUVitamin C: 1mgCalcium: 49mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!
    A gluten-free carrot muffin with a bite removed to show inside texture.

    More Gluten-free Quick Breads and Muffins

    • Gluten-Free Apple Granola Muffins
    • Buckwheat Banana Bread (Gluten-Free)
    • Gluten-Free Jiffy Cornbread Muffin Mix (Dairy-Free and Egg-Free Options)
    • Gluten-free Zucchini Banana Bread (Dairy-free)

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    1. Kathy

      April 20, 2020 at 8:17 am

      5 stars
      YUM!!! Boy do these look good! Great post.

      Reply
      • Katie Olesen

        April 20, 2020 at 8:18 am

        Thanks!!! ?

        Reply
    2. Carolyn Anne Ollington

      April 01, 2022 at 12:25 am

      just wondering what i could use instead of apple sauce?

      Reply
      • Deanna

        October 25, 2022 at 7:49 am

        5 stars
        I've used pumpkin puree and banana, both have turned out well

        Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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