Gluten-Free Carrot Cake Muffins Recipe

Creating precious family memories often begins in the heart of the home – the kitchen. This Gluten-Free Carrot Cake Muffins Recipe is an ideal way to bring everyone together. Whether it’s a cozy weekend breakfast or a special occasion brunch, these muffins are soft, spiced, and full of wholesome goodness. With the rustic charm of fresh carrots and the delicate sweetness dusted with powdered sugar, they offer a comforting hug in every bite. These muffins are perfect for enjoying a peaceful morning over a pot of coffee or making memories with little helpers eager to mix and sample.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 muffins
• Skill Level: Easy

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/3 cup apple sauce
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, mix the vegetable oil and brown sugar until well combined. Add the eggs and vanilla extract, then beat well.
4. Gradually add the oil mixture to the dry ingredients, stirring until just combined. Do not overmix.
5. Fold in the grated carrots, walnuts (if using), and apple sauce until incorporated.
6. Evenly divide the batter among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, dust lightly with powdered sugar before serving.

Helpful Tips:

• If you prefer, swap the vegetable oil for melted coconut oil for a slightly different flavor profile.
• For a more festive touch, add a few raisins or a sprinkle of shredded coconut into the batter.
• Ensure your grated carrots are finely shredded for even distribution throughout the muffins.

Storage Instructions:

Store these muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months – simply reheat in the microwave or oven before serving.

Pairings:

These delightful muffins pair wonderfully with a steaming cup of freshly brewed coffee or a warm mug of spiced chai tea. For an extra indulgent breakfast, serve them with a side of creamy Greek yogurt and a drizzle of honey.

At Zynahz, we believe that the kitchen is more than just a place to make food – it’s a space to create memories, bond with family, and explore your creativity. We hope you find joy in baking these Gluten-Free Carrot Cake Muffins as much as we do. Share your creations with us and spread the sweetness by sharing this recipe with friends and family. Don’t forget to explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter for more delicious inspirations.