recipes_headerRecipes
Delicious, healthy, gluten-free recipes including deserts, appetizers, and main courses that can be pre-made and frozen or baked / cooked fresh just in time for dinner. Many recipes are also dairy-free.

You are here: Home » Recipes » Gluten-Free Carrot-Cake Muffins

Gluten-Free Carrot-Cake Muffins

Submitted by on May 19, 2010 – 9:47 amNo Comments
Gluten-Free Carrot-Cake Muffins

Carrot cake is one of my favorites, and carrot muffins are right up there too.  Since going gluten-free, I haven’t had them in a long time, so I decided to try to make a batch this afternoon.

I couldn’t find a recipe that had all of the ingredients that I like to use, so I combined a couple of different recipes together to come up with this version.  I included things like pineapple and raisins, which add moistness and sweetness.  I didn’t use nuts because my youngest daughter is allergic to pecans.  Instead, I added coconut, which I think adds terrific flavor.

Gluten-Free Carrot-Cake Muffin Ingredients

  • 1 1/2 cups gluten-free flour (see my gluten-free muffin/cake flour blend recipe)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 2 eggs, warmed to room temperature
  • 2/3 cup granulated sugar, light brown sugar, or a combination
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded carrot (about 2 large carrots)
  • 1/2 cup crushed pineapple, drained of some of the juice
  • 1/3 cup raisins
  • 1/3 cup coconut (or chopped nuts, if you prefer)

Baking Directions

  1. Line a 12-muffin tin with paper liners, or coat with cooking spray.
  2. In a medium bowl, whisk together gluten-free flour, xanthan gum, baking powder, baking soda, salt and spices.
  3. In a large bowl, whisk together eggs, sugar, oil and vanilla.  Fold in shredded carrot, pineapple, raisins and coconut.
  4. Add dry ingredients to wet ingredients and mix until moistened.  The batter should be thick, but not difficult to stir.
  5. Scoop batter into muffin tins until they are 3/4 full.  An ice cream scoop with a release works well.
  6. Preheat oven to 350 degrees Fahrenheit. Bake muffins for approximately 20 minutes or until they spring back when touched.
  7. Remove pan from oven and allow them to cool for 5 minutes before removing muffins and cooling completely on a wire rack.

I combined a couple of different recipes together to come up with this recipe for sweet, moist carrot-cake muffins


The muffins have a wonderful texture and combination of flavors, just like carrot cake.  But unlike carrot cake, I don’t have to feel guilty about eating these for breakfast!  Enjoy!

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.