Home / Baking / Gluten Free Carrot Muffins
16 April, 2017

Gluten Free Carrot Muffins

Posted in : Baking, Gluten Free, Muffins / Cakes on by : Delinger

Make 12 muffins


  • 1 cup gluten free flour (you can sub it with normal flour or wholewheat flour)
  • 4 organic eggs (room temperature)
  • 1 tablespoon organic olive oil
  • 4 to 6  tablespoons organic maple syrup, depedning on your sweet tooth 😉
  • 1 teaspoon vanilla extract
  • 2 medium carrots ( peeled and grated)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • pinch of grinded sea salt
  • 1 tsp vanilla extract
  • ½ plain low fat yogurt (you can use full cream if you wish)Instructions:


  1. Preheat your oven to 425ºF or 218ºC
  2. Mix the flour, baking soda, baking powder, spices and sea salt together and set aside
  3. Beat the eggs until pale, slowly add the sugar while mixing. When the sugar is dissolved, drizzle in the oil and vanilla extract.
  4. Beat until the mixture is Incorporated, add in the yogurt. Mix until the mixture is smooth.
  5. Slowly fold the flour into the wet mixture, then stir in the blueberries. Do not over mix if you want your muffins to be moist and fluffy.
  6. Scoop the batter into the muffin cups evenly then transfer into the oven.
  7. Bake for 8 minutes, then reduce the heat to 315ºF or 180ºC and bake for another 12 minutes or until until a skewer inserted in the center of a muffin just comes out clean.
  8. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
  9. You can have it warm or cold, I think it taste better when it’s cooled completely.


These muffins are so moist and fluffy and is not too sweet. They also freeze really well for up to 3 months.
cake , dessert ,gluten free , pinic, muffins , carrot