Carrot Muffins - Gluten Free Recipe

Name: Carrot Muffins - Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 c almond meal/flour; 1 c chopped pecans; 1/2 c ground golden flaxseeds; 2 tsp ground cinnamon; 1 1/2 tsp baking powder; 1 tsp baking soda; 1 tsp ground nutmeg; 1/2 tsp ground cloves; 1/2 tsp sea salt; 1 c shredded carrots; 2 Tbsp orange peel; 1/2 c raisins (optional); 2 eggs, separated; 1/2 c xylitol or 1/4 tsp liquid stevia or to desired sweetness; 1/2 c sour cream or coconut milk; 1/4 c coconut oil, extra-light olive oil, or butter, melted; 1/2 c applesauce; 1/4 tsp cream of tartar

Servings: persons

11/2 c almond meal/flour
1 c chopped pecans
1/2 c ground golden flaxseeds
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp sea salt
1 c shredded carrots
2 Tbsp orange peel
1/2 c raisins (optional)
2 eggs, separated
1/2 c xylitol or 1/4 tsp liquid stevia or to desired sweetness
1/2 c sour cream or coconut milk
1/4 c coconut oil, extra-light olive oil, or butter, melted
1/2 c applesauce
1/4 tsp cream of tartar

1
PREHEAT the oven to 350u00b0F. Place paper liners in a 12-cup muffin pan or grease the cups.
2
2. STIR together the almond meal/flour, pecans, flaxseeds, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a large bowl. Stir in the carrots, orange peel, and raisins (if using).
3
3. WHISK together the egg yolks, xylitol or stevia, sour cream or coconut milk, oil or butter, and applesauce in a medium bowl.
4
4. BEAT the egg whites and cream of tartar with an electric mixer in a large bowl until stiff peaks form. Gently fold the beaten whites into the egg yolk mixture until combined. Fold egg mixture into the flour mixture until well combined.
5
5. DIVIDE the batter among the muffin cups, filling each about half full. Bake for 40 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

2797

kcal

Calories

247

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 11/2 c almond meal/flour, 1 c chopped pecans, 1/2 c ground golden flaxseeds, 2 tsp ground cinnamon, and more.

Yes, Carrot Muffins - Gluten Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Muffins - Gluten Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions