Cooking and Serving: 35 minutes | 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour blend, (See Recipe Notes) | 1 teaspoon xanthan gum, omit if your blend already contains it | 2 tablespoons (18 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour blend, (See Recipe Notes)
1 teaspoon xanthan gum, omit if your blend already contains it
2 tablespoons (18 g) cornstarch
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup (200 g) granulated sugar
2 cups (200 g) peeled and grated fresh carrots
6 ounces raisins, and/or semi-sweet chocolate chips
9 tablespoons (108 g) virgin coconut oil, at warm room temperature (See
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
¾ cup (6 fluid ounces) buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons (26 g) light brown sugar, for sprinkling (optional)
Instructions
flavorful, just so so good. I’ve never had a bad recipe from you though!
Notes
* Ingredient substitutions
* Gluten Free Carrot Muffins Recipe
* Storage instructions
“These were amazing, my kids loved them. They turned out SO good! Moist,
flavorful, just so so good. I’ve never had a bad recipe from you though!
“Hands down the best GF muffin recipe I’ve tried. They could easily be mistaken
These moist and tender carrot muffins are perfectly browned all around, and have
an extra sprinkling of brown sugar on top of a big dome. They look and taste
like they came out of your favorite bakery.
They taste similar to carrot cake, but there is less sugar in these muffins, and
their crumb is a bit denser. Muffins are usually made to be heartier and more
satisfying than cupcakes. They’re usually eaten for breakfast or a snack, so you
want them to fill you up.
Even though I have a recipe for gluten free zucchini muffins
gluten free banana muffins
readers in the comments swear bananas here and making this their go-to muffin recipe!
Muffin fans also love my gluten free lemon poppy seed muffins
4 carrot muffins on a wire rack on a light blue cloth
carrot muffins on a wire rack on a light blue cloth
* Make quick work of grating carrots in a food processor with the grater blade.
Avoid pre-shredded carrots, which are thicker and tend to be dry.
* Baking is precise provided on a simple digital kitchen scale.
* Temperature matters! If an ingredient is meant to be at room temperature,
bring it to room temperature or the batter won’t combine properly, and the
muffins won’t turn out.
* Use one of my recommended all purpose gluten free flour blends to make this
recipe. Other flour blends are gritty, or poorly balanced and won’t make
muffins that have the taste, texture, or even shaped you expect.
INGREDIENT SUBSTITUTIONS
There isn’t any butter in these muffins, since they’re made with virgin coconut
oil that’s softened to warm room temperature. The only dairy in these muffins is
If you can’t have dairy, you can replace the buttermilk with half unsweetened
nondairy milk and half nondairy plain yogurt or nondairy sour cream, each by
If you can’t have eggs, try replacing the eggs in these carrot muffins with one
“chia egg” each. For each chia egg, place 1 tablespoon ground white chia seeds
with 1 tablespoon lukewarm water in a small bowl, mix, and let it sit until it
gels. You can also try Bob’s Red Mill Egg Replacer for each egg.
There are 4 eggs in this recipe, which is a lot of eggs to try to replace. I
would recommend reducing the size of the recipe down to 1/4, to test whether the egg replacer will work here.
If you don’t like the taste of virgin coconut oil, try using the triple
filtered, which has absolutely no coconut aroma. If you can’t have coconut, try
using shortening in its place.
I don’t recommend using butter in place of coconut oil. It causes the muffins to
brown too much during baking, and changes the look and taste of the muffins
pretty significantly. Avoid using an oil that is liquid at room temperature or
the muffins will turn out feeling and tasting oily.
BUTTERMILK REPLACEMENTS
Even if you can have dairy, you may find that you don’t have buttermilk on hand.
Adding lemon juice to milk doesn’t replace the thick, rich texture of
buttermilk. It just adds some tang.
Instead, combine half whole milk and half plain yogurt, each using plain lowfat or whole milk kefir. Either is the perfect buttermilk
Overhead image of 6 carrot muffins in a muffin tin with one broken in half and a
image of 6 carrot muffins in a muffin tin with one broken in half and a light
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GLUTEN FREE CARROT MUFFINS RECIPE
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
4 carrot muffins on a wire rack on a light blue cloth
carrot muffins on a wire rack on a light blue cloth
Tender gluten free carrot muffins that look like they just came out of your
favorite bakery, with a light brown sugar topping.
* 1 teaspoon xanthan gum, omit if your blend already contains it
* 2 tablespoons (18 g) cornstarch
* 1 teaspoon baking soda
* 1 ½ teaspoons baking powder
* ½ teaspoon kosher salt
* 1 cup (200 g) granulated sugar
* 2 cups (200 g) peeled and grated fresh carrots
* 6 ounces raisins, and/or semi-sweet chocolate chips
* 9 tablespoons (108 g) virgin coconut oil, at warm room temperature (See
* 4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
* ¾ cup (6 fluid ounces) buttermilk, at room temperature
* 1 teaspoon pure vanilla extract
* 2 tablespoons (26 g) light brown sugar, for sprinkling (optional)
* Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin
* In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking
soda, baking powder, salt, and sugar, and whisk to combine well.
* Add the grated carrots and mix to combine, breaking up any clumps. Add the
* Create a well in the center of the dry ingredients and add the coconut oil,
beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be
* Fill the prepared wells of the muffin tins about completely full with batter.
With wet fingers, smooth the tops of the batter in the wells.
* Sprinkle the tops of the batter in the muffin wells evenly with the optional
* Place the tin in the center of the preheated oven and bake until the tops of
the muffins spring back when pressed gently (18 to 20 minutes).
* Remove the muffin tin from the oven and place on a wire rack. Allow to sit
for at least 5 minutes before transferring to a wire rack to cool completely.
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best
multipurpose blend . Bob’s Red
Mill 1-to-1 Gluten Free Baking Flour should also work,
but you’ll need to add an additional 1/4 teaspoon xanthan gum to your dry
ingredients or the muffins will look good, but will be crumbly.
Cup4Cup changed its formula and doesn’t seem to work as well as it has in the
past, so I don’t recommend it. To make your own blend using one of my “mock”
recipes, please see the all purpose gluten free flour blends
You can leave out the raisins or chocolate chips entirely, or you can use
whatever you prefer in their place.
Use good-quality raisins, though, or they’ll be too chewy in the muffins. If
your raisins seem hard, soak them in some warm water for about 15 minutes first.
Then drain the water from the raisins, and add them to the batter once all the
other ingredients, including the wet ingredients, have been added.
Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 317mg | Potassium: 230mg | Fiber:
3g | Sugar: 20g | Vitamin A: 3668IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
These muffins will stay fresh at room temperature in a sealed container for up
to 2 days. For longer storage, they freeze very well for up to 3 months.
Just place the baked and cooled muffins in a single layer on a small, rimmed
baking sheet or tray and freeze until solid. Pile the frozen muffins into a
freezer-safe bag, and remove as much air as possible.
Defrost at room temperature or in the microwave for 20 seconds to help it thaw.
Refreshing the muffins in the toaster oven and toasting or warming them in a 300°F oven for about 5 minutes.