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gluten-free-carrot-cake-muffins-recipe

Gluten-Free Carrot Cake Muffins Recipe

Delicious and moist gluten-free carrot cake muffins, perfect for any occasion.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 210 kcal

Ingredients 

Main Ingredients

  • 2 cups grated carrots
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts (optional)

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the grated carrots and walnuts (if using).
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 210kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 150mg | Fiber: 4g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Carrot Cake, Gluten-Free, Muffins
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