Carrot Cake Muffins- Gluten Free

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Mmm- these Carrot Cake Muffins taste like the best carrot cake that you’ve ever had.  I know, I didn’t top them with cream cheese frosting- that’s the only thing missing and you can certainly add it if you make these yourself!  The fact that these muffins are gluten free as well as pretty darn healthy just sweetens the deal.  If you don’t have any issues with gluten, this recipe is easily converted to “normal” by using wheat flour in place of the gluten free flour mix.

These muffins are super moist because they have 3 cups of shredded carrots as well as pineapple, shredded coconut and raisins.  The recipe is made even healthier with the addition of ground almond meal and flaxseed meal.

This recipe makes 36 mini muffins (or 12 regular size) and only has 2/3 of a cup of brown sugar, which to me makes it very healthy.

I always make my muffins in mini muffin pans because I usually make more than one kind at a time.  I don’t want anybody to feel too guilty about eating more than one!  It is a good way to portion what you eat.

If you love the flavors of carrot cake, you might like my previous post- Dairy Free Carrot Cake Ice Cream. 


What is your favorite kind of muffin?  I would love to know so I can concentrate on developing gluten free recipes that everyone will like.

I shared this recipe with Foodie Friday at Designs By Gollum, Friday Food at Mom Trends, Sweets For A Saturday at Sweet As Sugar Cookies, Mouthwatering Monday at A Southern Fairytale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Tasty Tuesdays at 33 Shades of Green, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Cast Party Wednesday at Lady Behind The Curtain, Fight Back Friday at Food Renegade, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, March Muffin Madness at Gluten Free Easily





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