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Gluten-free Carrot Muffins
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!
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Gluten Free
Servings:
8
muffins
Calories:
197
kcal
Author:
Katie Olesen
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:
1
muffin
|
Calories:
197
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.03
g
|
Cholesterol:
20
mg
|
Sodium:
164
mg
|
Potassium:
79
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
2038
IU
|
Vitamin C:
1
mg
|
Calcium:
49
mg
|
Iron:
1
mg