Are you craving a delectable treat that's both healthy and irresistibly delicious? Look no further! These Easy Gluten Free Carrot Cake Muffins are about to revolutionize your breakfast and snack game. Imagine biting into a moist, perfectly spiced muffin that's packed with nutrition, free from gluten, and so tasty that you won't believe it's actually good for you. Whether you're following a gluten-free diet or simply looking for a nutritious treat, these muffins are your ultimate culinary solution that will satisfy your sweet tooth while keeping things wholesome and exciting!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1 cup grated carrots
- 1/2 cup maple syrup
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, grate fresh carrots using a box grater or food processor. Ensure carrots are finely grated for even distribution.
- In a separate large bowl, whisk together almond flour, baking soda, baking powder, cinnamon, and salt until well combined and no lumps remain.
- In another bowl, beat eggs until slightly frothy, then add maple syrup and mix thoroughly until well incorporated.
- Pour wet ingredients into dry ingredient mixture and stir gently until just combined. Do not overmix to maintain a light texture.
- Fold in grated carrots and chopped walnuts (if using) with a spatula, ensuring even distribution throughout the batter.
- Divide batter evenly among the prepared muffin cups, filling each about 3/4 full for proper rising.
- Bake in preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with cream cheese frosting before serving.
Tips
- Always use fresh carrots and grate them finely for the best texture and moisture distribution.
- Don't overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Toast the walnuts briefly before adding them to enhance their nutty flavor.
- Use room temperature eggs for better incorporation and a smoother batter.
- Check muffins a few minutes early to prevent overcooking - gluten-free bakes can dry out quickly.
- Let muffins cool completely before storing to maintain their perfect texture.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These muffins freeze beautifully - wrap individually for quick, easy breakfast or snack options.
- For added nutrition, consider sprinkling some chia seeds or hemp hearts into the batter.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 6g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 40mg
