Gluten-Free Carrot Cake Muffins Recipe

Two gluten free carrot cake muffins in muffin liners stacked on top of each other.

Gluten-Free Carrot Cake Muffins Recipe

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.

Diet Gluten-Free, Vegan, Dairy-Free, Egg-Free, Nightshade-Free

Prep Time 15

Cook Time 22

Cooling Time 10

Total Time 47

Servings muffins

Author Lindsay Cotter

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 substitutions)

Mix Ins

1 cup shredded carrots
⅓ cup chopped pitted dates or raisins
⅓ cup unsweetened shredded coconut
3 Tablespoons chopped nuts optional*

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

Substitutions: 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: 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.

Nutrition