Disclosure: Any post may contain links to my shop or affiliate links, which means I may receive a commission from any purchase you make. All opinions about products I use are my own. Read the full disclosure and Privacy Policy HERE.
I make muffins at least once a week, but usually more. All four of my kids can not eat gluten. Gluten Free muffins have helped them not feel like they’re missing out so much since they feel like comfort foods. Plus, regularly having healthy muffins on the counter helps my teens actually eat something for breakfast. And when friends or my parents stop by, they appreciate muffins on the counter too!
FYI – eating gluten free is not by choice, medical doctors determined this course for my kids and I’m just embracing it. But even still, lots of people eat gluten free by choice and that is valid too. My dad has started choosing gluten free because he’s noticed it helps his blood sugar. I think he warmed up to the idea because my little family showed him just how delicious eating gluten free can be!
Banana Muffins are the most common muffins I make, and we like Chocolate Muffins a lot too. And there are even more types I haven’t blogged yet. I always keep the muffin-type rotating so we don’t get sick of anything. Muffins have been a major/regular part of our eating life for over a year now and I don’t see the trend going anywhere!
(My mom thinks I shouldn’t be giving away these recipes for free – they are too good, lol.)
A few supplies that make my muffin-baking life easer:
- The first few times I worked on this carrot cake recipe, I actually grated the carrots by hand with a cheese grater. Then, for Christmas, my husband got me the KitchenAid Grater Attachment and that makes these muffins so much faster to put together!
- I fill muffin tins so quickly using a medium size cookie scoop. I bought the 3-pack of cookie scoops: I use the large one for ice cream, medium one for muffins, and the small one for cookies. It works perfectly every time! And I love my muffins and cookies being uniform in size – it helps them bake better too.
- I use a cookie sheet + lid to store the muffins on the counter. I like that the muffins can all be stored on a single layer, so they don’t get smooshed or weird. I can usually squeeze 35 muffins in it. I did not squeeze them in for the pictures, but normally I do. When I make more than 35 muffins, I just put the other ones on the lid and don’t even bother cover it because they get eaten too fast.
To create this amount of muffins, I doubled the recipe. There are two muffins missing because I separated them for pictures for the blog and then my husband and I ate the fresh muffins before I took a picture of all of them together. The kids were at school, and we definitely ate them topped with cream cheese frosting I threw together (picture below recipe).
Here’s the recipe!
Note: I measure the vanilla and cinnamon with my heart not a measuring spoon, but I still included suggested amounts if you need them.
Carrot Cake Muffins (gluten free)
Ingredients
- 1 3/4 cup Gluten Free Cup-for-Cup Flour with Xanthan Gum
- 1 1/2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 3/4 cup Sugar
- 3 large Eggs
- 1/2 cup Olive Oil
- 1/2 cup Milk
- 2 Tablespoons Honey
- 2 teaspoons vanilla extract
- 1 1/2 cups Carrot, shredded about 3 medium carrots
Instructions
- Preheat oven to 350 F. Prepare muffin pan with paper liners.
- Grate carrots, set aside.
- In a large mixing bowl, mix together sugar, eggs, olive oil, milk, honey, vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- Mix the dry ingredients into the wet ingredients, then mix in the shredded carrot.
- Fill each paper liner 2/3rds full with batter. (Use medium cookie scoop for ease and consistency.)
- Bake for 22-25 minutes or until the muffins are golden brown and firm to the touch.
- Cool on tray before storing.
I hope these muffins become one of your favorite too. They feel hearty and healthy and are not too sweet. They kind of remind me of those fancy breads I would get from Mimi’s Cafe years ago. They are definitely a favorite around here!
And, if you want to serve these in cupcake style, add some cream cheese frosting on top!!
Alright, this was another installment of my Gluten Free Muffin series. More to come!
There are many different ways to show love to our families, and I think providing them with food is one way. Yummy muffins on the counter is one way I show my kids how much I love them. I think they feel it too.
From my home to yours,
Mary
Thanks for the recipe, they look really tasty. I learnt I had, among others, a serious gluten intolerance about six months ago. Every GF recipe is warmly appreciated.
wow, this looks so delicious and yummy. i just love this recipe.
Thanks!
mary thank you for the recipe. Finding out that more of my family members have food allergies these recipes help. it makes me sad to tell one of my grandchildren that they can’t have what the others are eating. thank you again.
Yes, exactly why I keep fun baked goods at home. Most of the time they are places watching other people having “fun” food. I want to make sure they feel like they get some fun food in their life too!
Thanks for the recipe, they look really tasty. I learnt I had, among others, a serious gluten intolerance about six months ago.
Sorry to hear that, but luckily there are so many good gluten free recipes these days!
these carrots muffins look so delicious and yummy. I just love this.
Thanks!
Thanks for the recipe, they look delicious. I learned I had, among others, a severe gluten intolerance about six months ago. thanks for sharing this fantastic article with us.
They are really good, I hope you like them.