Heavenly Carrot Muffin: The Perfect Treat for Any Occasion

Welcome to my kitchen! I am a nutritionist and food blogger, and I am thrilled to share with you my latest recipe creation: Gluten-Free, Dairy-Free, Egg-Free & Yeast-Free Carrot Muffins.

These muffins are not only delicious but are also healthy and full of nutrients. I understand that dietary restrictions can be limiting, but that won’t stop me from creating mouth-watering recipes that everyone can enjoy. These muffins are perfect for those who follow a gluten-free, dairy-free, or egg-free diet. In fact, they are so good that I guarantee even non-restricted eaters will love them too!

The star ingredient of these muffins is the carrot! Carrots contain vitamins and minerals that boost our immune system and help us maintain clear skin and healthy eyesight. The muffins also include other superfood ingredients like raisins, dried shredded coconut, and cinnamon.

In this article, I will provide you with a detailed list of ingredients and step-by-step instructions on how to bake these delicious muffins. So grab your apron and let’s get baking!

Why You’ll Love This Recipe

Gluten Free, Dairy Free, Egg Free & Yeast Free Carrot Muffin
Gluten Free, Dairy Free, Egg Free & Yeast Free Carrot Muffin

When it comes to finding healthy and delicious baked goods that are free from gluten, dairy, and eggs, it can be a challenge. However, this Gluten-Free, Dairy-Free, Egg-Free & Yeast-Free Carrot Muffin recipe is here to change your mind about gluten-free baking!

One of the biggest reasons you’ll love this recipe is because it’s completely customizable with various ingredients. The combination of carrots, raisins, and dried shredded coconut makes these muffins incredibly tasty and flavorful. Plus, the cinnamon adds a cozy warmth that will make you feel like you’re eating a cozy, warm fall treat!

Not only are these muffins packed with the natural sweetness of carrots, but they also contain healthier alternatives such as coconut oil or avocado oil which provide numerous health benefits. Additionally, using soymilk instead of regular milk gives this recipe the perfect moisture level without compromising its nutrition value.

Lastly, It’s delightful to know that ingredient variations and substitutions with oat flour, almond flour or cassava flour will yield similarly scrumptious results. For anyone who may have nut allergies or would prefer nut-free muffins – this recipe got them covered too!

Ultimately, these Free Carrot Muffins are the perfect option for anyone looking for a healthy and scrumptious alternative to traditional baked goods. So why not give it a try? These muffins don’t disappoint in taste or overall benefit for your health!

Ingredient List

 A delightful muffin made for everyone to enjoy!
A delightful muffin made for everyone to enjoy!

Let’s dive into the heart of this gluten-free, dairy-free, egg-free, and yeast-free Carrot Muffin Recipe by taking a closer look at the ingredients you’ll need. This recipe requires some special ingredients substitutions in order to create this healthy and delicious muffin. High-quality ingredients like carrots, raisins, dried shredded coconut, gluten-free flour, soymilk, and cinnamon are used to make these muffins uniquely nutritious while also offering plenty of flavor.

Dry Ingredients

  • 1 and 1/2 cups (180g) gluten-free flour
  • 1/2 cup (45g) dried shredded coconut
  • 1 tsp ground cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) white sugar

Wet Ingredients

  • 1 cup (110g) grated carrots
  • 2/3 cup (160ml) soymilk
  • 1/3 cup (80 ml) melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Optional Add-ins

  • ½ cup raisins

This recipe also provides an excellent base for substitutions to cater to anyone else’s dietary requirements or taste preferences. Now it’s time to move on to the fun part – turning these healthy ingredients into delicious muffins!

The Recipe How-To

 Get ready to enjoy a gluten-free, dairy-free, egg-free, and yeast-free delicious treat!
Get ready to enjoy a gluten-free, dairy-free, egg-free, and yeast-free delicious treat!

Now, let’s get to the fun part- making these delicious gluten-free carrot muffins! Don’t worry, being gluten-free and dairy-free doesn’t mean these muffins compromise on taste! In fact, they might even be more delicious than the traditional recipe!

Preheat the oven to 375 degrees F (190 degrees C) and line your muffin tin with some paper cups.

Dry ingredients:

  • 1 cup of gluten-free flour
  • 1/2 teaspoon of baking soda
  • 4 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 teaspoon of cinnamon

Wet ingredients:

  • 1/2 cup of melted coconut oil
  • 1 cup of soymilk
  • ⅓ cup of maple syrup
  • 1 cup of grated or shredded carrots
  • 3/4 cup of brown sugar
  • 1/4 cup of white sugar
  • 1/2 cup of raisins
  • A handful of dried shredded coconut (optional)


In a large bowl, mix together all dry ingredients. Make sure everything is smooth and uniform by breaking up any clumps.

In another large bowl, whisk together all wet ingredients until combined. This should only take about a minute or two.

Slowly pour the dry mixture into the wet mixture, stirring as you go to create a homogenous mixture. Being mindful not to over-mix as this can cause the batter to become too dense.

Lastly, fold in the raisins and desired amount of coconut just enough to evenly distribute throughout the batter.

Using an ice cream scoop or spoon, fill each paper case with batter about three-quarters full. Pop your muffin tin in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Allow your muffins to cool for 5 minutes in their tin before transferring to a wire rack to cool completely.

Once cooled enjoy these delicious gluten-free dairy-free carrot muffins! They’re perfect for breakfast, snacking or even as dessert!

Substitutions and Variations

 A perfectly moist muffin made with fresh carrots and healthy ingredients!
A perfectly moist muffin made with fresh carrots and healthy ingredients!

For those who have dietary restrictions or preferences, there are a few substitutions and variations that can be made to this gluten-free, dairy-free, egg-free and yeast-free carrot muffin recipe.

Firstly, if you are looking for a nut-free option, you can replace the almond meal with oat flour. Additionally, soy flour can be used as a substitute for traditional wheat flour in this recipe.

For those who are not concerned with allergies or intolerances to dairy, you may want to try adding cream cheese frosting to these muffins. Alternatively, for those who prefer vegan options, maple syrup can be poured over the top instead of frosting.

If you’re looking for different textures or flavors, you can try swapping out the raisins for dried cranberries or chopped dates. And if you prefer a stronger cinnamon taste, increase the amount of cinnamon used in this recipe.

For those who want to experiment further with gluten-free baking, cassava flour is a great option to use in place of traditional wheat flour. It is grain-free and has a texture similar to wheat flour which makes it ideal for gluten-free breads and pastries.

There is also a paleo version of Morning Glory Muffins which has ingredients such as shredded coconut and coconut oil instead of raisins and vegetable oil. You can subsootitute unsweetened soymilk with unsweetened almond milk.

These variations will allow you to customize these healthy carrot muffins to your liking while still maintaining their nutritious qualities. So don’t be afraid to get creative and make them your own!

Serving and Pairing

 With this recipe, you won't miss gluten, dairy, egg or yeast in your muffin!
With this recipe, you won’t miss gluten, dairy, egg or yeast in your muffin!

Now that you’ve baked a batch of delicious and healthy carrot muffins, it’s time to serve and pair them with some equally delectable food items. These muffins can be enjoyed anytime throughout the day as they make for an excellent breakfast on-the-go, mid-day snack or even dessert.

Serve your warm muffins with a cup of hot soymilk or an iced latte for a perfect morning delight. For those who crave something sweet, these muffins can be paired with honey-glazed roasted nuts or a dark chocolate bar to hit the sweet spot.

If you plan on serving these muffins as dessert, try topping them with vegan cream cheese frosting, which is dairy-free and nut-free. Combining flavors like cinnamon and raisins may inspire you to try maple pecan flavor syrup or almond butter spread. You can also add a scoop of coconut milk ice cream to give it more depth and richness.

For maximum taste and health benefits, these muffins pair well with a side salad of fresh spinach, cucumber slices, and sliced avocado drizzled with balsamic vinaigrette. The greens in a salad balance out the sweetness in the muffins and add more texture to your meal.

Now that you know about different ways to serve your healthy carrot muffins, go ahead and experiment with different pairings to create personalized combinations of flavors that suit your tastes!!

Make-Ahead, Storing and Reheating

 Finally, a muffin that meets different dietary restrictions and still has fantastic flavor!
Finally, a muffin that meets different dietary restrictions and still has fantastic flavor!

Welcome to the make-ahead, storing and reheating section of our gluten-free, dairy-free, egg-free and yeast free carrot muffin recipe. These muffins are the perfect breakfast or snack for anyone who wants to indulge in something healthy and delicious. They are moist, fluffy and packed with flavor.

One of the best things about this recipe is that it can be made ahead of time. This means that you can whip up a batch on Sunday and have quick and easy breakfasts or snacks for the entire week! Simply store them in an airtight container or bag and put them in the fridge. They should last up to one week.

Reheating these muffins is also a breeze. Simply pop them into the microwave for about 20 seconds or until they are warm. Alternatively, you can wrap them in foil and pop them into a preheated oven at 350°F for 10 minutes. Just be sure not to overheat them as they may dry out.

If you find yourself with extra muffins that you do not plan on consuming soon, you can freeze them for later use. To freeze, simply let the muffins cool down to room temperature before wrapping them individually in plastic wrap, then placing them in an airtight container or freezer bag. They should keep well for up to three months.

When you’re ready to enjoy your frozen muffins, simply take one or two out of the freezer and let them thaw at room temperature for a few hours or overnight. Once thawed, you can reheat them using any of the methods mentioned above.

I hope these make-ahead, storing and reheating tips help you enjoy these delicious gluten-free, dairy-free, egg-free and yeast free carrot muffins anytime you like!

Tips for Perfect Results

 A delicious carrot muffin that is free from gluten, dairy, egg, and yeast is hard to come by, but not anymore!
A delicious carrot muffin that is free from gluten, dairy, egg, and yeast is hard to come by, but not anymore!

As a nutritionist and food blogger, I understand how important it is to get the perfect results for a recipe. Here are some tips to make sure that your gluten-free, dairy-free, egg-free and yeast-free carrot muffins turn out just right.

Firstly, always measure your ingredients carefully using measuring cups and spoons. Baking is an exact science, and even small differences in ingredient ratios can affect the texture and flavor of your muffins. Therefore, make sure to level off the cup when measuring flour or sugar for accurate measurements.

Secondly, mix the dry ingredients and wet ingredients separately before combining them. This will ensure that all the ingredients are evenly distributed and you don’t end up with dry clumps of flour in your batter.

Next up, do not overmix the batter as it can result in tough muffins. Mix until only just combined – this will give you moist and tender muffins.

Moreover, do not open the oven door frequently while cooking these muffins; every time you open it to check on them, you let out heat from the oven which can cause sunken middles or uneven baking.

Finally, let the muffins cool down for at least 10 to 15 minutes after coming out of the oven before transferring them to a wire rack. Transferring them immediately can cause them to fall apart or stick to the surface.


Before you start on this glorious gluten-free, dairy-free, egg-free & yeast-free carrot muffin recipe journey, I’m sure there are some burning questions you’d like to ask. Would these muffins pair well with a cup of coffee or tea? Can you substitute raisins for chocolate chips and still maintain its health factor? How many carrot muffins can you make with this recipe, and how long do they last? In this section, I’ll answer all those frequently asked questions and more, so keep on reading!

What are morning glory muffins?

If you’re searching for a tasty and nutritious way to kick off your day, you might want to give morning glory muffins a try. These muffins are aptly named, as they contain a wide array of wholesome ingredients, such as carrots, apples, whole wheat flour, raisins, walnuts, orange juice, coconut and wheat germ. Not only are they delicious and filling, but they are also very beneficial to your health.

How do you eat gluten dairy and egg free?

To maintain a gluten-free, dairy-free and egg-free diet, it is essential to include a wide range of fresh foods in your meals. Opt for an assortment of veggies, fruits, squashes, and tubers as the mainstay of your plate. When it comes to the protein sources, go for poultry, fish, red meat, a variety of nuts, and nut butter. Healthy fats are important, and can be sourced from coconut oil, avocado and olive oil. So, make sure you include these ingredients to maintain a well-rounded diet.

Why does gluten-free bread contain egg?

In order to increase the nutritional value of gluten-free bread, protein is added due to the low protein content in GF flours as compared to wheat flour. The addition of egg white and soy protein helps to improve the protein content, but when compared to non-GF breads, GF breads still have less protein per 100 grams.

Is gluten-free egg and dairy-free?

It’s possible to follow a diet that avoids dairy and wheat products, known as gluten-free and casein-free, without sacrificing protein from eggs. These versatile food items can be easily incorporated into your meals, from breakfast to snacks, and even in gluten-free, dairy-free baking.

Bottom Line

If you’re looking for a healthy, gluten-free and dairy-free muffin recipe that still packs a flavorful punch, these carrot muffins are definitely worth trying. They’re perfect for breakfast or as an afternoon snack, and the fact that they’re free from common allergens makes them accessible to everyone.

Even if you’re someone who typically shies away from gluten-free or dairy-free options, I urge you to give these a try. They won’t disappoint you! And if you want to take it up a notch, try experimenting with some of the substitutions and variations I mentioned earlier.

Don’t forget that there are plenty of other healthy, allergen-free recipes out there waiting for you to discover. With some creativity and effort, you can whip up delicious dishes without compromising your health needs or taste preferences.

At the end of the day, the kitchen should be a place where we can explore new flavors and enjoy food that nourishes our bodies. So next time you’re craving a muffin, I hope this carrot muffin recipe is at the top of your list!

Gluten Free, Dairy Free, Egg Free & Yeast Free Carrot Muffin

Gluten Free, Dairy Free, Egg Free & Yeast Free Carrot Muffin Recipe

I love this recipe!!! I am not food allergy sensitive but my Fiancé is a Celiac plus other food allergys. This being said it has opened up a whole new world of baking so that he can still have all the things he enjoys. We live in Italy so it is more difficult to find things already prepared and safe for him. This recipe is my version of carrot cake. It is moist and sweet just like the real thing. I like to use it to make breads this recipe makes either 1 loaf of bread,8 muffins or 1 - 8' cake. It is very versatile and you can add other flours or nuts if you can have them. I hope that you enjoy this recipe as much as we do !!! Now back to the lab ( I mean the kitchen) to create more recipes for my food allergy and Celiac friends. Buon Appetito!! Ciao
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Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine Fusion
Servings 8 Muffins
Calories 140.8 kcal


  • 1 cup soy flour or 1 cup any type flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1/2 cup grated carrot
  • 1/4 cup dried shredded coconut
  • 1/4 cup raisins
  • 1/2 cup soymilk


  • Preheat oven to 190°c or 375°f.
  • Mix together all dry ingredients in a medium size bowl .
  • Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
  • Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
  • Remove from the oven and let cool.

Add Your Own Notes


Serving: 55gCalories: 140.8kcalCarbohydrates: 22.6gProtein: 5gFat: 4.3gSaturated Fat: 1.9gSodium: 141.4mgFiber: 1.2gSugar: 16.8g
Keyword < 60 Mins, Beans, Breads, Dairy Free, Dessert, Egg-free, Free Of..., Healthy, Lactose-free, Oven, Soy/Tofu, Weeknight
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