Gluten-free Carrot Cake Muffins

Gluten-free Carrot Cake Muffins

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 12

Gluten-free carrot cake muffins are a delicious and healthy alternative to traditional muffins. With their moist texture and sweet flavor, these muffins are sure to be a hit with both kids and adults alike.

Gluten-free carrot cake muffins are easy to make and are perfect for breakfast, snack time, or even as a dessert.

Besides, they can be customized to suit your preferences. You can add additional ingredients, such as chocolate chips, dried fruit, chopped nuts or shredded coconut, to make them even more delicious.

Baking tools and kitchen utensils

I’ve used reusable silicone muffin cups for this recipe and the muffins come out perfectly every time! You can find them here on Amazon (#ad).

If you’re looking to start baking gluten-free treats at home, there are a few baking tools that you’ll need to get started. A large mixing bowl, a scale, a dough scraper and measuring cups and spoons are a few basics. A stand mixer or a hand mixer with dough hooks can also be helpful. I just love my KitchenAid Artisan stand mixer and can’t do without, buy here (#ad) on Amazon.

Love baking gluten-free cupcakes and muffins?

On Gluten-free-Kitchen you can find lots of easy recipes! How about these:


Print Recipe

Gluten-free Carrot Cake Muffins

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Serves: 12


  • 300 g carrot, grated
  • 90 g almond flour
  • 60 g raisins
  • 45 g coconut flour
  • 45 g coconut oil
  • 45 g maple syrup, (alternatively honey)
  • 30 g walnuts, coarsely chopped
  • 4 eggs
  • 3 tsp cinnamon, ground
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp five-spice powder, (alternatively substitute for ground ginger)
  • 1 tsp vanilla extract
  • 1/2 tsp salt


  • 1)

    Preheat the oven to 170°C conventional heating (top-bottom heat).

  • 2)

    Begin by mixing the almond flour, coconut flour, ground cinnamon and five-spice powder, baking soda and salt.

  • 3)

    In another bowl, melt the coconut oil briefly in the microwave. Add the eggs, vanilla extract and maple syrup.

  • 4)

    Then, mix the dry and wet ingredients until well combined and lump free.

  • 5)

    As last, fold in the grated carrot, chopped walnuts and raisins.

  • 6)

    Pour the batter into 12 muffin cups*. Optionally top with some extra walnuts.

  • 7)

    Bake for about 20-25 minutes.

  • 8)

    Leave to cool before removing from the muffin cups. Optionally sprinkle with icing sugar.

Baking tools & Kitchen utensils

  • 1)

    *I’ve used reusable silicone muffin cups (Ø 7,3 x H 4 cm). Buy them here (#ad) on Amazon!


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