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.
Sometimes you need a little snack you can throw in your bag and eat on-the-go, other times you need an easy breakfast option that doesn’t involve eggs or standing over the stove, which is where these gluten-free carrot muffins come into play. These easy to prepare muffins are a quick breakfast option you can feel good about.
While the over-sized muffin offerings at most bakeries or grocery stores are little more than cupcakes without the frosting masquerading as breakfast, these healthy carrot muffins are filled instead with fresh carrots, unsweetened applesauce, and dried fruit and nuts for a wholesome and nutrient-dense option.
Since these carrot muffins are only sweetened with applesauce and a bit of coconut sugar, they’re lower in sugar than most muffins and a solid choice for breakfast. Rest assured though, you’ll find the usual carrot cake suspects in these muffins like plump raisins, chopped nuts and tender shreds of coconut, along with 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 and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
Making a batch requires very little effort, and only one bowl. (The only fiddly bit is grating the carrots which really only takes a minute on a sharp grater.)
- You’ll start by whisking together the cashew butter, applesauce, coconut sugar, vanilla extract and cinnamon until smooth. Then you’ll add in the egg and shredded carrots, and whisk to combine.
- Next you’ll stir in the coconut flour and baking soda, after which you’ll stir in the raisins, nuts and coconut.
- Scoop the batter into a muffin pan lined with muffin liners and bake until puffed and golden. Transfer to a wire rack and let cool to room temperature before serving.
You can make these in either a regular-sized or mini muffin pan; mini muffins make a nice addition to a brunch table and are the perfect size for little ones hands, but a bigger muffin makes for a more satisfying serving.
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
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!