Carrot Cake Muffins | Gluten-Free, Dairy-Free

ingredients for making carrot cake muffins

Gluten-Free Carrot Cake Muffins

Who doesn’t love carrot cake?  And especially in the form of an easy-to-eat muffin!

We love making homemade muffins from scratch.  They are much healthier than store bought muffins filled with preservatives, vegetable oil, and who knows what else.

Some of our favorite muffins are filled with hidden veggies and a little more fiber filled flours, too.  Like Spiced Zucchini Muffins and the ever popular Chocolate Zucchini Muffins and Blueberry Muffins!

gluten-free chocolate zucchini muffins

And my weird little creation that turned out to be really yummy combo of sweet and savory – Sweet Potato Casserole Muffins.

I found this recipe for carrot oatmeal muffins on allrecipes.com.  Then made a healthier gluten-free, casein-free version that tastes just as decadent.

What we substituted to clean it up:

  • a bean blend all purpose flour (Bob’s Red Mill) instead of all purpose white flour
  • certified gluten-free oat flour instead of wheat flour
  • organic raw cane sugar instead of refined white sugar and brown sugar
  • ghee instead of canola oil (likely a GMO)
  • organic certified GF steel cut rolled oats (been spraying oats with glyphosate so look for organic)
  • fresh ripe pineapple instead of canned

The secret to the moist and delicious muffins is using fresh, sweet and very ripe pineapple. Yum! Yum!

Carrot Cake Muffins | Gluten-Free, Dairy-Free

These gluten-free carrot cake muffins are a healthier, dairy-free version of moist decadent carrot cake. The secret is using fresh ripe pineapple. Yum!

Course Breakfast
Cuisine American
Keyword gluten-free carrot cake muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Deana Larkin Evans

Ingredients

  • 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

Instructions

  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.

Recipe Notes

I used Bob’s Red Mill GF oat flour and all purpose flour (bean blend), organic GF steel cut rolled oats, Now non-GMO guar gum and Let’s Do Organic unsweetened flaked coconut.

Want More Homemade Gluten-Free Sweet Treat Recipes?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

You may also like...

3 Responses

  1. Reblogged this on The Weekly Menu.

  1. June 27, 2014

    […] Sunday –  Refried Bean Tostadas (from the book); Carrot Cake Muffins (from the book and blog) […]

  2. July 4, 2014

    […] mini carrot cake muffins; savory egg, bacon, chive and potato mini muffins; turkey […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.