These Easy Gluten-Free Carrot Cake Muffins have all the flavor of traditional carrot cake in the convenience of healthy, bite-sized muffins. Sweet, moist, and fluffy, they’re refined sugar-free and packed with carrots, dates, nuts, and shredded coconut. Egg-free option, too.
Personal Note: As I write this, I have a freezer full of gluten-free muffins including both the vegan and regular versions of this recipe. I always like to keep a variety of allergy-friendly snacks on hand to treat guests when they come to my home or work studio, regardless of their dietary needs. The best part is that no one can tell that these muffins are made without added sugar, just real food ingredients!
Carrot Cake Craze
Are you a fan of carrot cake? Honestly, it’s been a longtime favorite dessert recipe of mine and was the inspiration for my infamous Blueberry Carrot Cake Bars. How can you resist the combination of warm spices, soft cake texture, and sweet cream cheese frosting.
While we might not be able to eat carrot cake every day, we can give it a nutritious makeover! These gluten free carrot cake muffins are packed with nutrients and veggies yet taste just like your favorite cake. Even better, they’re portable, easy to make ahead of time, and great to pack in lunches or grab as a breakfast or snack as you head out the door!
Ingredients and Substitutions
Below is an overview of the ingredients and instructions to make this healthy carrot cake muffins recipe. Be sure to scroll down to the recipe card below for the complete details!
- Gluten-Free Rolled Oats – Feel free to use whole oats or pre-made oat flour. Look for certified gluten-free varieties to avoid the risk of cross-contamination.
Ingredient Swap: Gluten-free all-purpose flour may be substituted for tapioca starch. Just note that the texture may vary.
- Tapioca Starch – Helps thicken the mixture.
- Baking Powder and Baking Soda – These allow the muffins to rise and become fluffy.
- Ground Cinnamon – Adds warm notes and enhances the sweet flavor of the muffins.
- Non-Dairy Milk – Adding non-dairy milk to your muffins combines the ingredients and boosts the calcium content.
- Refined Coconut Oil – Look for a naturally refined coconut oil to avoid coconut flavor. Oil is crucial to keep your muffins moist! Plus, Coconut oil is also a good source of antioxidants and medium-chain triglycerides. Meanwhile, avocado oil is rich in omega fatty acids, both of which can contribute to your overall well-being.
- Natural Sweetener – Use honey or maple syrup to sweeten the muffins.
- Apple Cider Vinegar – Feel free to substitute lemon juice if preferred.
- Egg or Egg Substitute – This acts as a binder, holding all the muffins together. See the notes below for egg substitute options.
- Mix-Ins – Shredded carrots, chopped pitted dates or raisins, shredded coconut, and optional chopped nuts such as pecans or almonds make these muffins taste like you’re eating a slice of carrot cake.
- Flax Egg Option: Combine two tablespoons of flax meal with five tablespoons of water. Whisk until smooth, and set the mixture aside for ten minutes to thicken.
- Gelatin Egg Option: Add ¼ cup of water to a small saucepan over medium-low heat. Once the water is warm, slowly sprinkle in one tablespoon of grass-fed beef gelatin, whisking continuously to remove clumps. Once the mixture is smooth, remove it from the heat, and set it aside to thicken.
Optional Glaze
- Refined Coconut Oil – This helps create a smooth consistency and a rich taste. Feel free to substitute melted butter or vegan butter if preferred.
- Maple Syrup – Sweetens the glaze while maintaining its sticky consistency.
- Confectioners Sugar – Sweetens the glaze further. Feel free to use a powdered sugar alternative to keep the sugar content lower.
Baking Tips
- Use Finely Shredded Carrots. For the best results, make sure your carrots are shredded finely to prevent a gritty texture. To do so, use a vegetable peeler, a box grater, or a food processor!
- Don’t Overmix the Batter. Over-mixing the batter will result in a dense texture instead of light and fluffy muffins. Make sure to stir the ingredients until they are just combined and smooth!
Use Fresh Baking Soda. The fresher the baking soda, the fluffier your healthy carrot cake muffins will be! For the best muffins, I recommend using a baking soda you’ve had no longer than three months.
How to Make Carrot Cake Muffins
Before you begin, preheat your oven, and line a muffin tin with paper liners.
Note: If making egg-free muffins, prepare the flax or gelatin egg before you begin.
- Combine the dry ingredients. Add the oats, tapioca starch, baking powder, baking soda, salt, cinnamon, and nutmeg to a blender. Pulse until a fine flour is formed. Then, transfer the mixture to a large bowl.
- Whisk the wet ingredients. Add the milk, oil, maple syrup, vinegar, and egg to a separate large mixing bowl. Whisk until smooth, and set the mixture aside.
Note: If using an egg substitute, add it to the wet ingredients after combining them with the dry ingredients.
- Combine. Working slowly, add the bowl of wet ingredients to the bowl of dry ingredients. Mix until smooth. Then, fold in the carrots, dates, coconut, and optional nuts.
- Portion. Use a cookie dough scoop or ice cream scoop to spoon the muffin batter into the muffin pan. Fill each cup ⅔ to ¾ of the way full.
- Bake. Transfer the muffins to the preheated oven. Bake until they’re fluffy and a toothpick inserted into the center comes out clean.
- Cool. Allow the muffins to cool slightly in the pan. Then, transfer them to a wire rack to cool completely.
Note: If using an egg replacer, it’s best to place the cooled muffins in the fridge to cool to help the center set.
- Prepare the glaze. Combine the glaze ingredients in a small sauce pot, and mix. Heat the ingredients over medium-low until well combined. Alternatively, you can heat the glaze in 15-second increments in the microwave.
- Serve. Drizzle the glaze over the carrot cake muffins, allow it to set, and enjoy! These gluten-free muffins are nutritious, but with the added glaze they taste more like gluten-free carrot cake cupcakes!
How to Store Muffins
To Store: For the best taste and texture, loosely cover the muffins overnight on the counter or in the fridge. The liners will peel easily, and the muffins will be sweeter. For a longer-lasting option, pop the muffins in the fridge for up to four to five days.
To Freeze: Allow the muffins to cool completely, and transfer them to an airtight container. Store the muffins in the freezer for up to three months. When ready to serve, thaw the muffins in the fridge overnight. Then, enjoy them cold. Or, warm them in the microwave for 30 seconds to one minute.
Pro-Tip: To prevent soggy muffins, I recommend freezing them without the glaze.
More of Our Favorite
Gluten-Free Muffin Recipes
Gluten-Free Carrot Cake Muffins Recipe
- Total Time: 33 to 37 minutes
- Yield: 10 muffins 1x
- Diet: Gluten Free
Description
Enjoy all the flavor of your favorite dessert with the benefits of nutritious ingredients thanks to this easy gluten-free carrot cake muffins recipe! Egg-free option.
Ingredients
- 2 cups (150 grams) gluten-free rolled oats or 1 ⅓ to 1 ½ cups (150 grams) gluten-free oat flour (see notes)
- 2 Tablespoons (16–17 grams) tapioca starch or 2 Tablespoons gluten-free flour arrowroot starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ⅓ cup non-dairy milk
- ¼ cup refined melted coconut oil or avocado oil
- ⅓ cup honey or maple syrup
- 1 teaspoon apple cider vinegar or lemon juice
- 1 large egg (whisked) or egg substitute (see notes for egg-free substitutes)
Mix Ins
- 1 cup shredded carrots
- ⅓ cup chopped pitted dates or raisins
- ⅓ cup unsweetened shredded coconut
- Optional – 3 Tablespoons nuts, chopped
Optional Glaze
- ¼ cup refined coconut oil or melted butter
- ¼ cup maple syrup
- 3 – 4 Tablespoons confectioner sugar or powdered sugar alternative
Instructions
- Preheat the oven to 350°F. Line a muffin pan with 10 liners.
- If making the egg-free version, prepare the 2 flax eggs or gelatin egg (see blog post).
- In a blender, pulse the rolled oats, tapioca starch, baking powder, baking soda, salt, and cinnamon and nutmeg until a fine flour is formed. Transfer to a large bowl (see notes for an alternative method).
- In a bowl, whisk together the milk, oil, maple syrup, vinegar and egg. Set aside. (NOTE – For egg free option, stir in the flax egg after combining the wet/dry ingredients).
- Add the wet ingredients to the bowl of dry ingredients. Mix together until smooth.
- Fold in the carrots, dates, coconut, and optional nuts.
- Spoon the muffin batter into the muffin pan using a cookie dough or ice cream scoop. Fill each liner ⅔ -¾ full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Check for doneness after 18 minutes if using a real egg.
- Let the muffins fully cool on a wire rack before serving. If using an egg replacer, it’s best to place cooled muffins in the fridge for 5-10 minutes to help the center set.
- Glaze: Combine the glaze ingredients into a small sauce pot, and mix together. Heat over medium-low heat until combined. Alternatively, combine the ingredients in a microwave safe bowl, and mix together. Microwave for 15 seconds or until melted. Stir to combine. Drizzle over muffins before serving.
Notes
Substitutes Tips – Replace the rolled oats with 150 grams of gluten free oat flour (about 1 ⅓ cup). No blender or food processor is needed. Whisk the oat flour together with the rest of the dry ingredients. A flax egg may be substituted for the egg for an egg-free recipe. Gluten free all purpose flour may be substituted for the tapioca starch.
Storage Tip – For better taste and texture, loosely cover the muffins overnight on the counter or in the fridge. The liners will peel easily, and the muffins will be softer and sweeter.
- Prep Time: 15 minutes
- Cook Time: 18 to 22 minutes
- Category: breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (using egg)
- Calories: 171
- Sugar: 7.5 g
- Sodium: 207.1 mg
- Fat: 7.5 g
- Saturated Fat: 5 g
- Carbohydrates: 20.9 g
- Fiber: 2.2 g
- Protein: 3 g
- Cholesterol: 18.6 mg
can I use regular canola oil.Thanks.
You mean in place of the avocado/olive oil?
Thanks for getting back to me! I did end up using canola oil in place of the avocado/olive oil. They turned out delicious! Thank you so much for sharing the recipe! Will definitely be making them again. 🙂
wonderful! So glad it worked out!
Love that this was egg free. They turned out amazing.
So glad! Thanks for feedback Cathy!
Thank you so much for the egg-free option! This is such an amazing muffin recipe!
I loved these but my kids ate them all! I have to make more!
The perfect breakfast muffin! Love the fresh veggies added such a great health boost using a collagen egg! Delicious!
So glad! gotta love those health perks. 😉