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carrot muffins on a wire rack.

Gluten Free Carrot Muffins

Carolyn
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.
Print Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 muffins
Calories 274 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 274kcalCarbohydrates: 32gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 33mgSodium: 179mgPotassium: 86mgFiber: 2gSugar: 20gVitamin A: 2190IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword gluten free carrot muffins
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