These easy-to-make gluten-free carrot muffins are perfect for breakfast, brunch, or an on-the-go snack. Sweetened naturally with applesauce and loaded with shredded carrots, dried fruit, and nuts, they’re a wholesome option you can feel good about.
Sometimes you just need a quick snack to grab and go, and other times, you need a simple breakfast option that doesn’t involve eggs or standing over the stove. That’s where these gluten-free carrot muffins come in. Packed with both nutrition and flavor, these muffins are an ideal choice for busy mornings or when you want a healthy option.
Unlike the oversized, sugary muffins from bakeries or grocery stores that are more like cupcakes in disguise, these healthy carrot muffins are full of fresh carrots, unsweetened applesauce, and wholesome ingredients like dried fruit and nuts.
Healthy Carrot Muffins
These carrot muffins are sweetened only with applesauce and a touch of coconut sugar, making them lower in sugar compared to most muffins. But don’t worry, you’ll still find all the classic carrot cake ingredients, like plump raisins, chopped nuts, shredded coconut, and a hint of vanilla and cinnamon. Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Cashew Butter – Use a creamy unsweetened cashew butter.
- Applesauce – Use an unsweetened applesauce.
- Coconut Sugar – A little coconut sugar gives the muffins a nice caramel color and extra hint of sweetness.
- Vanilla – Use a good quality vanilla extract.
- Cinnamon – Use ground Celyon cinnamon for the best flavor.
- Egg – You’ll need one large egg.
- Carrots – You’ll need about ½ cup grated carrots.
- Coconut Flour – A little coconut flour help to absorb the extra liquid and ensure the muffins come out fluffy and tender.
- Baking Soda – A little baking soda gives these muffins their lift.
- Raisins – Use any raisins you’d like or swap them out for your favorite dried fruit.
- Walnuts – You’ll need raw walnuts or swap them out for pecans if you’d prefer.
- Coconut – You’ll need unsweetened flake coconut.
How to Make Gluten-Free Carrot Muffins:
(Here are the basic steps, along with some helpful tips. For the full directions, check out the recipe card at the bottom.)
Making a batch of these muffins is quick and easy, requiring just one bowl (with the only "fiddly" part being grating the carrots, which takes just a minute on a sharp grater).
- Mix Wet Ingredients: Start by whisking together the cashew butter, applesauce, coconut sugar, vanilla extract, and cinnamon until smooth.
- Add Egg and Carrots: Whisk in the egg, then stir in the shredded carrots until everything is well combined.
- Add Dry Ingredients: Stir in the coconut flour and baking soda. Finally, fold in the raisins, nuts, and coconut.
- Bake: Scoop the batter into a muffin pan lined with muffin liners. Bake until the muffins are puffed and golden. Transfer to a wire rack and let them cool to room temperature before serving.
You can make these muffins in either a mini-muffin or regular-sized pan. Mini muffins are perfect for brunch tables or little hands, while larger muffins make for a more satisfying serving.
Variations:
- Add ground ginger and nutmeg for a spicier flavor.
- Swap raisins for golden raisins, dried cranberries, or dried cherries.
- Use pecans instead of walnuts for a different nutty flavor.
These gluten-free carrot muffins are a delicious and nutritious way to start your day or enjoy as a snack—packed with wholesome ingredients that everyone will love!
More Gluten-Free Muffins:
Gluten-Free Carrot Muffins
These easy to prepare gluten-free carrot muffins are perfect for breakfast or brunch.
Sweetened with applesauce, and loaded with shredded carrots, dried fruit and nuts, they’re a breakfast option you can feel good about.
Ingredients
- ⅔ cup/160g unsweetened cashew butter
- ¼ cup/60g unsweetened applesauce
- 2 Tablespoons/24g coconut sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 large egg
- 2 Tablespoons/16g coconut flour
- ½ cup/55g shredded carrots
- ¼ cup/40g raisins
- ¼ cup/30g chopped walnuts (or use pecans)
- 2 Tablespoons/15g flaked unsweetened coconut
Instructions
- Preheat the oven to 350°. Line a 6 count regular muffin pan with liners.
- In a large bowl whisk together cashew butter, applesauce, coconut sugar, vanilla extract, cinnamon, and baking soda until smooth. Beat in egg, and then stir in coconut flour, shredded carrots, raisins, nuts and flaked coconut until well combined.
- Scoop the batter into the prepared pan using an ice cream scoop. Bake until puffed and tops are set (about 20-22 minutes). Transfer to a wire rack and let cool to room temperature.
Notes
Variations:
- Add ground ginger and nutmeg for a more spiced flavor.
- Use golden raisins or swap them out for dried cranberries or cherries.
- Use pecans instead of walnuts
- Frost muffins with cream cheese frosting if desired.
Storage:
Store in an airtight container at room temperature.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo
Notes:
Recipe can be doubled to make 12 muffins.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 213mgCarbohydrates: 29gFiber: 5gSugar: 18gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Elaina says
Mmmm! I love carrot cake in all forms but appreciate recipes that are less sweet. Your muffins look perfect and I can't believe they have no flour. 🙂
Anna says
Lovely recipe. I love anything carrot cake like!
Emily @ Recipes to Nourish says
These sound like delicious muffins! I bet the texture is perfect with the applesauce and carrots. Yum!
linda spiker says
What pretty little Paleo muffins! Pinned 🙂
Megan Stevens says
Beautiful. I love carrots, cinnamon and walnuts!