These tasty gluten-free carrot cake muffins are quick, simple, and made from pantry-essential ingredients.
True story: I once entered my famous carrot cake into a local county fair and won first prize. While this recipe isn’t the famous carrot cake recipe (I keep that one close to the chest!), this particular recipe is definitely a good one. Carrots add a balance of savory to otherwise sweet baked desserts, and because carrots have a high water content, they add a significant amount of moisture as well.
While I’d certainly munch on these muffins for breakfast or as an afternoon snack just as they are, they’re also delightful when drizzled with a light glaze (you could try using the glaze from this recipe) or smothered in a cream cheese frosting (this recipe has a lovely frosting to use). The nuts add a delightful crunch, and the tender sweetness of the carrots brings a subtle hint of elegance to an otherwise straightforward muffin recipe.
Are These Gluten-Free Carrot Cake Cupcakes Healthy?
If you’re needing to follow a gluten-free diet for any reason, this is a great cupcake recipe to reach for. While there is sugar, much of the sweetness also comes from the carrot, pineapple, and vanilla yogurt. You’ll also be getting vitamin A, protein, and a dose of healthy fats from the nuts. Desserts aren’t always the healthiest, but this one is a bit more balanced.
If you need to cut down on sugar, you can substitute plain yogurt for vanilla, as there’s significant added sugar in flavored yogurts.
Customize Your Muffins
Want to give these muffins a little makeover? Try switching up the nuts. Walnuts or almonds make great alternatives to pecans. For a tropical touch, swap the Greek yogurt for coconut yogurt, reduce the crushed pineapple by two tablespoons, and stir in two tablespoons of grated coconut instead. In that case, skip the vanilla extract and use coconut extract. Finally, replace the cinnamon and nutmeg with two teaspoons of pumpkin pie spice for more complexity and warmth.
How Do I Store Leftovers?
Allow any leftover muffins to cool completely at room temperature before storing. Once cooled, you can wrap the muffins in plastic wrap or store in an airtight container. On the counter, these muffins should be consumed within 3 to 4 days. In the fridge, they’ll last up to 1 week.
Serving Suggestions
I’m a savory gal at heart, but I love these muffins as a morning treat. While I don’t eat them on their own at breakfast time, I do like to serve them alongside a bowl of Greek yogurt topped with a sprinkle of granola and fruit. They’re also fantastic as a sweet treat to include in a brunch spread, serving alongside dishes such as this Moroccan-inspired casserole or a hearty serving of Soft Scrambled Eggs and Air-Fryer Breakfast Sausages.
Recipe
Ingredients
- 1 cup oat flour 104 grams
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 tsp salt
- 1 egg
- 1/2 cup coconut sugar tightly packed
- 1/3 cup fat-free vanilla Greek yogurt
- 1 1/4 teaspoon vanilla extract
- 1/2 cup carrot grated
- 1/3 cup crushed pineapple drained
- 1/4 cup pecans roughly chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray
- In a large bowl, mix together the oat flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Set aside.
- In a large bowl, using an electric hand mixer or fork, beat the egg, coconut sugar, yogurt, and vanilla until combined.
- Add in the dry ingredients and stir until well mixed. Then, fold in the carrot and pineapple.
- Fill 7 muffin cavities 2/3 full. Sprinkle tops with chopped pecans.
- Bake for 20-22 minutes, or until a toothpick comes out clean.
- Let cool in a pan completely, and then DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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