These gluten free carrot muffins are light, moist, and perfectly sweet! Enjoy as-is or top with cream cheese frosting. Perfect for breakfast, brunch, or a gluten free snack.
Why You'll Love them:
This gluten free carrot muffin recipe is perfection!
It's moist yet light, sweet but not overly so, and you'd never know it's gluten-free! The key to a gluten free muffin (besides a stellar recipe!) is a good gluten-free flour blend. I'll talk more about that later.
These gluten free carrot muffins make a great on-the-go breakfast for my sweet kiddos!
They're freezer-friendly so all you have to do is pop one in the microwave for 20 seconds and breakfast is served. Thank goodness! My littles are NOT morning people.
- Gluten-free flour - I used Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It's my favorite brand in terms of taste and texture. I highly recommend using it since I created this recipe with it. Not all gluten-free flour blends react the same in recipes.
- Vegetable oil - I opted for oil instead of butter to keep the muffins moist!
- Mashed banana - Adds moisture and natural sweetness! I mashed mine in a bowl with a fork. Be sure to use a ripe banana.
- Shredded carrots - I used a mandoline to shred mine. A box or handheld grater works fine too.
How to Make Gluten Free Carrot Muffins:
These gluten free muffins are super simple! It's a one-bowl process that takes about 10 minutes.
Just be sure to shred your carrots and mash your banana first.
- Beat both sugars, vegetable oil, and the banana for 2 minutes. It feels like a long time, but it creates a fluffy texture!
- Add the eggs, one at a time. Beat until incorporated, then add the next one.
- Add the dry ingredients. Mix until incorporated. No need to go crazy! Just beat until a muffin batter forms.
- Stir in the shredded carrots.
- Scoop the batter into the muffin tin. I fill them nearly all the way full. This gives you a beautiful, lofty muffin top.
- Bake until cooked all the way through. Mine took exactly 24 minutes.
Gluten Free Flour Basics:
Gluten free all-purpose flour is a blend of alternative flours, starches, and oftentimes xanthan gum. It's not like regular all-purpose flour, which contains one main ingredient - wheat.
Each brand has a unique mixture and ratio of ingredients, which means they all react differently in recipes! And not all of them are good. Some are downright awful!
For this reason, I highly recommend you use the brand called for in the recipe! I used Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. You can find it at Target, Sam's, Walmart, and online.
- Don't use cup4cup gluten-free all-purpose flour. While it's a tasty gluten-free flour, it's not a 1 to 1 substitution with Bob's Red Mill's brand.
- Make these gluten free muffins into cupcakes with cream cheese frosting! Don't fill the muffin tin as high with batter if you plan to make cupcakes.
- You can double the recipe to make a bigger batch. You'll need a lot of carrots though so be sure to get enough!
Let the muffins cool completely before you store them!
- Store in an airtight container on the counter for up to three days.
- Freeze leftover muffins for a longer shelf life! Place them in a large zip-top bag and freeze for up to 3 months.
- Thaw on the counter or in the microwave in 20-second intervals.
Gluten Free Muffin Recipes:
- Gluten Free Lemon Muffins
- Gluten Free Banana Chocolate Chip Muffins
- Gluten Free Blackberry Muffins
- Gluten Free Blueberry Muffins
- Gluten Free Strawberry Muffins
Gluten Free Carrot Muffins
- mandolin or box grater
- Muffin tin
- Stand mixer or hand mixer
- ½ cup sugar
- ¼ cup + 2 tablespoons brown sugar
- ⅔ cup vegetable oil
- ¼ cup mashed banana
- 2 large eggs
- 1¼ cup Bob's Red Mill's 1 to 1 gluten-free baking flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- pinch ground ginger
- ¼ teaspoon kosher salt
- 1 cup shredded carrots
- Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin with nonstick cooking spray. Set it aside.
- In a large bowl, beat the sugar, brown sugar, vegetable oil, and mashed banana for 2 minutes, until thick and emulsified.
- Add the eggs, one at a time, beating after each addition.
- Add the gluten-free flour, baking powder, baking soda, cinnamon, allspice, ginger, and kosher salt. Beat until incorporated and a muffin batter forms.
- Stir in the shredded carrots.
- Scoop the muffin batter into the muffin tin until nearly full. You should get 10 muffins.
- Bake for 22 to 24 minutes, or until the tops bounce back and a toothpick comes out clean.
- Let the muffins cool for 10 minutes before removing them from the pan. Transfer them to a wire rack and let them cool completely.