Imagine biting into a moist, perfectly spiced muffin that's not only gluten-free and dairy-free but also bursting with natural sweetness and nutrition. These Gluten-Free Carrot Muffins are about to revolutionize your breakfast and snack game, proving that healthy eating can be absolutely delicious! Whether you're managing dietary restrictions or simply looking for a wholesome treat, these muffins are your new go-to recipe that will satisfy your cravings without compromising on flavor.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup grated carrots
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, and salt until well combined and no lumps remain.
- In a separate medium bowl, grate fresh carrots using a box grater or food processor. Measure out 1 cup of grated carrots.
- In another bowl, combine the maple syrup, unsweetened applesauce, melted coconut oil, and vanilla extract. Whisk these wet ingredients until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix.
- Fold the grated carrots into the batter, distributing them evenly throughout.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Always use fresh carrots and grate them just before mixing to ensure maximum moisture and flavor.
- Don't overmix the batter - mix just until ingredients are combined to keep the muffins tender.
- Use a high-quality gluten-free flour blend for the best texture and taste.
- Check muffins a few minutes before the recommended baking time, as gluten-free baked goods can sometimes cook faster.
- Allow muffins to cool completely before storing to prevent moisture buildup.
- For extra nutrition, consider adding chopped nuts or a sprinkle of chia seeds to the batter.
- If you want a little crunch, toast some pumpkin seeds and sprinkle on top before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
