Healthy & Delicious Gluten-Free Carrot Muffins
What if I told you that you could indulge in a delicious muffin and still keep up with your healthy lifestyle? Yes, you heard that right! The gluten-free carrot muffins recipe that I am going to share with you today will not only satisfy your sweet cravings but also provide necessary nutrition to your body.
We all love muffins, but let’s face it, most muffins are loaded with sugar, unhealthy fats, and preservatives. But not these gluten-free carrot muffins. Packed with the goodness of shredded carrots, currants, and a flavorful blend of spices, these muffins provide an excellent source of fiber, Vitamin A, and antioxidants. And best of all they aren’t filled with any unhealthy additives!
What’s more exciting is that this recipe is suitable for people who are sensitive to gluten and dairy or are following a vegan diet. Completely egg-free, we will make use of flax seeds instead which makes them great for those who choose not to eat animal products.
As a nutritionist and food blogger, I highly encourage incorporating healthy foods into your daily diet without compromising on taste. In the following sections of this article, I will share the ingredients needed and steps required to make these highly nutritious gluten-free carrot muffins. So join me in the kitchen as we create a delicious treat that nourishes our bodies too!
Why You’ll Love This Recipe
This gluten-free carrot muffin recipe is not only delicious but also healthy. It contains tender, soft, and flavorful muffins that are perfect for breakfast or as a snack throughout the day. These muffins are packed with wholesome ingredients like grated carrots, almond flour, and flax eggs that keep you energized and satisfied for longer.
One of the best things about this recipe is its versatility. You can adjust the spices and other ingredients as per your personal preferences to make it your own signature muffin recipe. You can add currants to sweeten them up, or cinnamon and ground ginger for an extra kick of flavor.
If you are looking for a simple yet satisfying gluten-free carrot muffins recipe, then look no further than this one. It is made using coconut flour, gluten-free baking powder and soda, and dairy-free options like almond milk and coconut oil – all ingredients designed to make it easy on the tummy. Plus, these carrot muffins are free from any artificial flavors or additives commonly found in store-bought muffins.
Trust me; you will love how easy these gluten-free carrot cake muffins are to make. The recipe requires only 35 minutes from start to finish, including preparation time. They come out perfectly every time you bake them. The soft tender muffins baking aroma early in the morning will make your craving satisfied in no time.
I guarantee you that once you taste these gluten-free carrot muffins, you won’t be able to resist the temptation of making them again and again. Whether it’s just for yourself or for friends and family on special occasions, these free carrots baked goods make a great impression!
Ingredient List
Gluten-Free Flour Blend:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- ½ cup coconut flour
Dry Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
Wet Ingredients:
- 3 large eggs, room temperature
- ¾ cup brown sugar
- ¼ cup maple syrup
- â…“ cup coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- â…“ cup unsweetened applesauce
- 4 cups grated organic carrot (about 4 medium-sized carrots)
Optional Mix-ins:
- 1 cup currants or raisins
Ingredient Notes:
For this recipe, I suggest using certified gluten-free all-purpose flour to ensure that the muffins are actually gluten-free. When measuring the gluten-free flours, be sure to spoon and level the flours in your measuring cups. Using almond and coconut flours creates a perfect texture, so don’t skip them. The brown sugar can be substituted with coconut sugar for a more natural alternative. Additionally, I used melted coconut oil to add healthy fats, but you can use melted butter or ghee as well. Don’t forget to buy organic carrots to avoid any harmful pesticides or chemicals. Adding currants or raisins is optional but delicious, and it adds some extra natural sweetness.
The Recipe How-To
For this recipe, we’re going for a gluten-free muffin that incorporates carrots for a healthy twist. Here’s how to make it happen:
Ingredients:
- 2 cups almond flour
- 1 cup gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 2 large eggs, room temperature
- 4 tbsp of make flax seeds and water mixture (2 tbsp Flax meal and 6 tbsp water)
- 3/4 cup of maple syrup
- â…“ cup of oil (I like using melted coconut oil, but any neutral oil will do)
- 1 tbsp pure vanilla extract
- 2 cups grated carrots
- ¼ cup currants
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each well with cooking spray.
- In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, and ginger until combined.
- In another bowl, whisk together the eggs, flaxseed mixture, maple syrup, oil and vanilla until smooth.
- Using a blender or food processor, blend the grated carrots into a fine texture with some nut milk to help the blending process. Add the shredded carrot to the bowl with wet ingredients and mix well.
- Fold wet ingredients into dry ingredients until just combined.
- Scoop batter evenly into prepared muffin tin and sprinkle currants over each muffin.
- Bake for about 20-25 minutes or when a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 10 minutes before removing from the muffin tin.
These gluten-free carrot muffins are soft, tender, and perfect for a quick breakfast on-the-go or a mid-day snack.
Substitutions and Variations
If you’re looking to mix things up a bit with this recipe, there are plenty of substitutions and variations to explore. Here are some suggestions for making these gluten-free carrot muffins your own:
– Want to add some texture and extra nutrients? Try folding in some currants, chopped nuts, or shredded coconut.
– Don’t have almond flour on hand? You can substitute other nut flours like pecan or walnut flour, or use a gluten-free all-purpose flour blend instead.
– For a dairy-free twist, swap out the butter with coconut oil or another vegan butter alternative.
– If you don’t have maple syrup, you can use honey or agave nectar as a sweetener instead.
– Love the flavors of carrot cake but want to try something different? Consider making these muffins with shredded zucchini instead of carrots for a tasty twist on the classic.
– If you prefer a more traditional cake-like texture, try using whole wheat pastry flour or white whole wheat flour in place of some (or all) of the almond flour.
No matter what variations you choose to make, these gluten-free carrot muffins are sure to be a hit.
Serving and Pairing
These gluten-free carrot muffins are the perfect way to start your day with a healthy and nutritious breakfast. They taste great on their own, but can be even better when paired with complementary flavors. I like to serve my muffins warm with a cup of freshly-brewed coffee or a glass of cold milk.
If you’re looking for something more savory, try topping your muffins with a dollop of fresh whipped cream cheese or hummus. Alternatively, you could sprinkle some chopped nuts or currants on top of your muffins for an added crunch.
These muffins also pair well with other breakfast items, such as scrambled eggs or a side of fresh fruit. Or if you’re in the mood for something sweeter, why not whip up a batch of homemade caramel sauce to drizzle over your muffins?
For those with dietary restrictions, these muffins are both dairy-free and gluten-free, making them the perfect sweet treat for anyone looking to indulge without compromising on health. So go ahead and enjoy these soft and tender carrot cake muffins guilt-free, knowing that they’re packed with all the nutrients your body needs to start the day off right!
Make-Ahead, Storing and Reheating
One of the best things about these gluten-free carrot muffins is that they are perfect for meal prep. You can easily make a batch ahead of time and store them in an airtight container to grab and go throughout the week.
When it comes to storing, these muffins will last up to five days at room temperature or in the fridge, while keeping their soft and tender texture. If you want them to last even longer, you can freeze them for up to three months. When ready to eat, simply pull them out of the freezer and thaw them overnight in the fridge, or give them a quick zap in the microwave for a warm and delicious breakfast.
To reheat these muffins, I recommend using the microwave on medium for about 20 seconds if they’ve been stored in the fridge or 30-40 seconds if they’re frozen. If you want to avoid using a microwave altogether, you can reheat the muffins in the oven at 350°F (175°C) for 5-10 minutes until warm and slightly toasted.
No matter how you store or reheat these muffins, they will still maintain their flavor and texture thanks to the moistness of the shredded carrots and almond flour that hold everything together. So feel free to make a double batch of this gluten-free carrot cake recipe and enjoy a healthier version of your favorite comfort food all week long!
Tips for Perfect Results
Now that you have all the necessary ingredients and steps to make these delicious gluten-free carrot muffins, let’s focus on some tips that will help you achieve perfect results.
1. Do Not Overmix Your Batter
Once you add your dry ingredients to your wet mixture, it is important to mix them until the batter becomes just smooth. Overmixing will cause your muffins to become dense and heavy instead of light and tender.
2. Use Room Temperature Ingredients
Ensure all of your ingredients are at room temperature before adding them together. This will result in a smoother batter, which will allow the muffins to rise evenly while being baked.
3. Measure Your Ingredients Correctly
Accuracy is crucial when it comes to baking, always make sure you measure your ingredients correctly with a kitchen scale or measuring cups and spoons.
4. Grease Your Muffin Tray or Use Liners
Greasing your muffin tray or using muffin liners prevent sticking and make the muffins easy to remove from the tray after baking.
5. Don’t Overbake Your Muffins
Overbaking can lead to dry and hard muffins, so it’s important to check them often once they’re in the oven. When the edges start turning golden brown, insert a toothpick into the centre of one muffin. If it comes out clean, then they’re ready!
Following these tips guarantees that you get high-quality gluten-free carrot muffins each time you bake them. Enjoy every bite of your healthy, delicious treats!
Bottom Line
In conclusion, if you are looking for a healthy and delicious breakfast or snack option, look no further than these gluten-free carrot muffins. Packed with nutritious ingredients such as shredded carrots, almond flour, and coconut oil, they are the perfect way to start your day while satisfying your sweet cravings.
Not only are they easy to make and versatile, but they also offer a range of substitution options that cater to different dietary needs. Whether you are gluten-free, dairy-free or vegan, these muffins offer plenty of options to suit your preferences.
So what are you waiting for? Give these amazing gluten-free carrot muffins a try and see how they can transform your mornings. Once you make them, I guarantee that they will become a staple in your recipe collection for years to come!
Gluten Free Carrot Muffins Recipe
Ingredients
- 1/4 cup coconut flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 3 eggs
- 1/4 grapeseed oil
- 1/4 yacon syrup
- 1 tablespoon vanilla extract
- 1 cup carrot, grated
- 1/4 cup currants
Instructions
- In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
- In a large bowl, blend together eggs, oil, yacon and vanilla.
- Blend dry ingredients into wet, then fold in carrots and currants.
- Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
- Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
- Bake at 350° for 10 minutes.
- Cool and serve.
Add Your Own Notes
Nutrition
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