Oat Flour Gluten-Free 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!  Hence these gluten-free carrot cake muffins made from oat flour were born.

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.

We try to use flours that are gluten-free but also have little higher in fiber content than ordinary flour.  I started by using certified gluten-free oat flour in my early recipes, but have since learned about the use of glyphosate as a desiccant has really increased.

They spray it on wheat and oats before harvesting. And it is showing up in a lot of oat products.  So try to find organic oat flour if possible.  Also, ancient grains like sorghum and millet are great for baking and have a higher fiber content, too.

Some of our favorite muffins are filled with hidden veggies for even more fiber added as well.  Like Sorghum Millet Spiced Zucchini Muffins, Sorghum Millet Banana Muffins and the ever popular Chocolate Zucchini Muffins and Blueberry 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 (or sorhgum, millet, and other ancient grains)
• 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!

Want More Homemade Gluten-Free Sweet Treat Recipes?

• orange glazed cranberry muffins
• brown sugar chocolate chip cookies
• kinda buttermilk pie
• pecan pie and pecan pie mini tarts
• orange marmalade cookies
• copy cat Samoas
• lemon ricotta cookies
• puff pastry beignets
• sorghum millet apricot raspberry muffins
• sweet potato chocolate brownies

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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.