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ingredients for making carrot cake muffins

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


  • 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.

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.