Carrot Cake Muffins #glutenfree #caseinfree

Gluten-Free Carrot Cake Muffins

Who doesn’t love carrot cake? These muffins are a healthier gluten-free, casein-free version that taste just as decadent as the original. The secret is using fresh ripe pineapple. Yum!

Serving Size: 12

Carrot Cake Muffins #glutenfree #caseinfree
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  • 2/3 cup all-purpose GF flour (without xanthan gum)
  • 2/3 cup certified GF oat flour
  • 2 tsp guar gum
  • 1 tsp baking soda
  • 1 tsp aluminum-free baking powder
  • Pinch kosher salt
  • 1 tsp cinnamon
  • 1 cup raw cane sugar
  • 2/3 cup ghee, melted
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/3 cup certified GF steel cut rolled oats
  • 1/3 cup unsweetened flaked coconut
  • 2 large carrots (about 1 ½ - 2 cups), grated
  • 1 cup fresh ripe pineapple, chopped into small chunks


  1. Preheat the oven to 350 degrees F.
  2. Add the dry ingredients to the bowl of a stand mixer with a paddle attachment:  all purpose flour, oat flour, baking soda, baking powder, salt and cinnamon.  Mix together at low speed until well combined.
  3. Add the sugar, ghee, eggs and vanilla.  Mix gently until incorporated. 
  4. Add the oats and flaked coconut.  The mixture will be very dry at this point, but the moisture will come from the carrots and pineapple when added.  Beat at high speed until the batter has a thick and even consistency.
  5. Using an ice cream scoop, divide the batter into each well of the muffin tin.  Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. 
  6. Place on a cooling rack and let cool to room temperature.  Store in the fridge for a week.


Tip 1: Please read about oat safety because newly diagnosed Celiac patients, a few people with Celiac disease or gluten sensitivity may react to oats.

Tip 2: I used Bob’s Red Mill GF oat flour, all purpose flour (bean blend), GF steel cut rolled oats, guar gum and Let's Do Organic unsweetened flaked coconut.


The original recipe was for Carrot Oatmeal Muffins from

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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