These healthy, gluten free carrot cake muffins are my new obsession. They’re delicious just as they are, but downright incredible when slathered with a maple cream cheese frosting. AND (drum-roll, please) you don’t even need to break out your mixing bowls to make them. That’s right, friends; these are the EASIEST carrot cake muffins you’ll ever make!
Gluten free carrot cake muffins
The muffins are made with a base of almond flour and coconut flour, making them gluten free and grain free. They're also naturally sweetened with maple syrup and can easily be made paleo (see below). With carrots, raisins, nuts and warming spices, these are healthy carrot cake muffins that taste just like the original.
Carrot cake muffins in the Vitamix
Even better, the muffins get made entirely in the Vitamix or food processor! That means NO shredding of carrots and NO mixing bowls - the Vitamix handles everything from the chopping of carrots to the mixing of the batter (woot woot!). They're a cinch to make, and clean-up is a breeze.
Healthy cream cheese frosting
While the muffins are delicious on their own, you can slather them with a Healthy Cream Cheese Frosting if you want to take them over the top. MEANING IT WILL FEEL LIKE YOU'RE EATING CUPCAKES FOR BREAKFAST!
That last part got me a little excited.
Paleo carrot cake muffins
For paleo carrot cake muffins, simply omit the frosting or top the cupcakes with maple-sweetened coconut whipped cream instead!
FAQs
The unfrosted muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Once frosted, the cupcakes can be refrigerated for up to 3 days.
First, finely chop carrots in a Vitamix, then transfer to a bowl. Add the wet ingredients to the Vitamix and blend. Sprinkle in the dry ingredients and pulse to incorporate. Stir in the chopped carrots, raisins, and nuts, if using.
You can make these carrot cake muffins in a food processor instead! Follow the same instructions.
Gluten free carrot cake muffin tips:
- When baking muffins it’s best to use a light colored pan, as dark pans can cause the bottoms and sides to darken too quickly.
- I prefer to cook these muffins in oiled pans, but you can use paper liners if you prefer. Just be sure to let the muffins cool completely, otherwise they might stick to the liners.
- I highly recommend investing in a kitchen scale, especially when working with gluten free flours. They’re not very expensive, and they make baking much easier (no measuring cups to wash!) and far more accurate (meaning better baked goods!).
- I use Bob’s Red Mill almond flour and coconut flour, since they’re easy to find, affordable and reliably fresh.
- If you don’t have a Vitamix you can use a Food Processor.
- To take the muffins over-the-top, slather them with this Maple Cream Cheese Frosting.
- If it's an actual cake you're after, don't miss this Healthy Carrot Cake Recipe!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other healthy breakfasts and snacks to try:
- Blueberry Blender Muffins
- Banana Oatcakes
- Baked Oatmeal Bars
- Paleo Pumpkin Bread
- BEST Gluten Free Banana Bread
- Banana Oat Blender Pancakes
- Banana Oat Breakfast Cookies
- Pumpkin Spice Breakfast Cookies
*Thank you to Vitamix for sponsoring this post! I was compensated for this post, but all opinions and recipes are my own.
Watch the Video!
Stay connected!
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the Recipe!
Gluten Free Carrot Cake Muffins with Maple Cream Cheese Frosting (Paleo Option))
Ingredients
- Coconut oil or cooking spray for muffin tins
- ½ cup (70 g) raisins
- 3 medium carrots (220 g), peeled, trimmed and coarsely chopped
- 3 large eggs
- ¼ cup (80 g) maple syrup
- ¼ cup coconut oil (48 g), melted and cooled slightly
- 2 tablespoons unsweetened nut milk or regular milk
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon vanilla extract
- 1 ¼ cup (125 g) finely ground almond flour
- ¼ cup (25 g) coconut flour
- ¼ cup (25 g) shredded unsweetened coconut
- 2 teaspoons cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup (38 g) chopped walnuts or pecans, optional
- ½ batch Maple Cream Cheese Frosting (optional), recipe link in header
Instructions
- Preheat the oven to 350˚F. Grease 11 muffin cups generously with coconut oil or cooking spray.
- Cover the raisins with warm water and let sit.
- Place the carrots in the Vitamix or food processor. If using the Vitamix, turn the machine on and gradually increase to medium speed (Variable 6 or 7), stirring with the tamper. Blend until the carrots are very finely chopped (it will only take a few seconds). If using the food processor, pulse the carrots until very finely chopped. Transfer to a bowl.
- Place the container back on the base (no need to wash it—it’s ok if there are still some carrots around the edges and bottom), and add the eggs, maple syrup, coconut oil, milk, lemon juice, ginger and vanilla. Blend until smooth.
- Sprinkle in the almond flour, coconut flour, coconut, cinnamon, nutmeg, baking soda and salt. Blend on low (Variable 2 or 3) or pulse (if using a food processor) until incorporated.
- Drain the raisins, and add them to the batter along with the chopped carrots and nuts (if using). Blend on low (Variable 1), stirring with the tamper, or pulse if using a food processor, until just incorporated. Using a rubber spatula, scrape the sides and stir to fully incorporate all of the ingredients.
- Scoop the mixture into the prepared muffin cups (an ice cream scoop works great for this). Bake 30-35 minutes, until the muffins are golden on top and a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer the muffins to a cooling rack and let cool completely.
Notes
- When baking muffins it’s best to use a light colored pan, as dark pans can cause the bottoms and sides to darken too quickly.
- I prefer to cook these muffins in oiled pans, but you can use paper liners if you prefer. Just be sure to let the muffins cool completely, otherwise they might stick to the liners.
- I highly recommend investing in a kitchen scale, especially when working with gluten free flours. They’re not very expensive, and they make baking much easier (no measuring cups to wash!) and far more accurate (meaning better baked goods!).
- I use Bob’s Red Mill almond flour and coconut flour, since they’re easy to find, affordable and reliably fresh.
- If you don’t have a Vitamix you can use a Food Processor.
- To take the muffins over-the-top, slather them with this Maple Cream Cheese Frosting (you'll only need a half batch).
- If it's an actual cake you're after, don't miss this Healthy Carrot Cake Recipe!
Stay Connected!
I’d love to hear what you’re cooking, and I’m happy to answer any questions! #FromScratchFast
Instagram: FromScratchFast
Facebook: FromScratchFast
Pinterest: FromScratchFast
YouTube: FromScratchFast
Snapchat: FromScratchFast
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale (at no cost to you). Thank you for supporting FromScratchFast!!
Genevieve says
Hi! I saw that the carrot cake uses baking powder, while the muffins use baking soda. I was just wondering if there might be a mistake, or it's just different since one is a cake and the other is a muffin.
I like your carrot cake video by the way!
Nicki Sizemore says
Hi Genevieve, great question! I developed the muffin recipe several years ago and used baking soda, which needs acid to activate (hence the lemon juice). When I developed the carrot cake recipe I simplified and streamlined things a bit, using just baking powder, which doesn't need acid to activate. I hope you enjoy (and thank you about the video!).
Genevieve says
Oh, OK. Thank you so much. I really appreciate your explanation. I can learn a lot from you!
Anna says
Thank you for the recipe. These were wonderful. I made them with my 7 year old niece who had fun lining up all TWENTY ingredients clear across the countertop. Whew, what a miracle!
Nicki Sizemore says
Hi Anna, I'm so happy you and your niece liked the muffins (and I LOVE that she's such a little sous chef! 😂).
Debra says
Hi, have you tried this recipe in a cake pan or square pan? If yes, what size and bake time. Thank you. I’m new to a dr recommended GF diet and your recipes have helped to make my GF food family friendly too — at least no complaints, yet!
Nicki Sizemore says
Hi Debra, stay tuned because I have a healthy carrot cake recipe coming soon (it's very similar to this but with a couple tweaks for texture), and it gets made in an 8-inch square pan!! I'm so happy your family is liking the recipes! 🙂
Lillian says
Since we are all supposed to stay home I only have unbleached flour and oat flour..... can I sub with one or the other or both?
Nicki Sizemore says
Hi Lillian, I hope you are staying safe and well! Unfortunately I haven't tested these muffins with all-purpose flour or oat flour so cannot guarantee the results. Unbleached flour might work, but again, it has not been tested. Definitely let me know if you give it a try!
Dini says
I'm excited to try these this weekend! My kids don't like raising (crazy!) so I was thinking of subbing with dried cranberries. My coconut flakes are already sweetened, too so I was thinking of reducing the sugar a bit. Sounds ok? Any flags for doing that?
Nicki Sizemore says
Hi Dini, let me know how you like the cranberries! We often use currants in place of the raisins. I would keep the same amount of sweetener (1/4 cup maple syrup), but cut back on the coconut slightly (try 3 tablespoons of the sweetened coconut). Let me know how they turn out!
MJ says
These taste sooo good! Thank you for the recipe. I made them a few times now and they were a big hit. Do you think I could use whole wheat flour instead of almond flour?
Nicki Sizemore says
I'm so happy that you like the muffins!! I suspect that using whole wheat pastry flour in place of the almond flour and coconut flour would work. (Using pastry flour, which has a lower gluten content than regular flour, would help retain a delicate crumb.) However, I've never tested these with wheat flour so it would be a bit of an experiment. If you try it please report back! Thank you, and happy baking!
Jenni says
Have you tried this recipe with the egg substitute aquafaba?
Nicki Sizemore says
I've never tried these with aquafaba but now am curious! I suspect "flax eggs" would also work if you're looking to make these egg-free.
BEthany says
Oh! These muffins look delicious!
Nicki Sizemore says
Thank you!! 🙂