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 1/3 to 1 1/2 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
- 1/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/3 cup non-dairy milk
- 1/4 cup refined melted coconut oil or avocado oil
- 1/3 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
- 1/3 cup chopped pitted dates or raisins
- 1/3 cup unsweetened shredded coconut
- Optional – 3 Tablespoons nuts, chopped
Optional GlazeÂ
- 1/4 cup refined coconut oil or melted butter
- 1/4 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 â…“ 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