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Gluten-Free Carrot Oat Muffins

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Ingredients

Warning0 allergens identified

Gluten-Free Carrot Oat Muffins

⅓ cup coconut oil

¾ cup coconut sugar sub with maple sugar, granulated or brown sugar

2 eggs

¾ cup unsweetened almond milk sub with your favorite dairy or non-dairy milk

1 tsp vanilla extract

2 cups oat flour

2 teaspoons baking powder

1 tsp cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

¼ tsp baking soda

¼ tsp sea salt

2 cups carrot carrotsgrated

⅓ cup unsweetened finely shredded coconutoptional

½ cup walnut piecesoptional

Instructions

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Instructions

Preheat the oven to 400 degrees, and line a standard muffin pan with paper liners.

Place the coconut oil in a large bowl and if it’s solid, melt in the microwave for 30-40 seconds. Whisk in the coconut sugar, then add the eggs and whisk vigorously until frothy. Add the milk and vanilla, and whisk until incorporated.

Pour the oat flour over the top of the wet ingredients, and sprinkle over the baking powder, spices, baking soda and salt. Stir gently until almost combined, being careful not to over mix, then fold in the carrot and coconut.

Divide the batter between the (12) muffin cavities and top with walnut pieces.

Bake for 15-20 minutes, or until golden brown and the top of the muffin springs back when pressed gently. Remove from heat and cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Squeeze Your Carrots Dry 🥕
After grating carrots, wrap them in a clean kitchen towel and squeeze out excess moisture to prevent soggy muffins and ensure a fluffy, tender crumb structure.
Bloom Your Spices in Oil 🌟
Warm the cinnamon, ginger, and nutmeg in the melted coconut oil for 30 seconds before mixing with other ingredients to unlock their full aromatic potential and deepen flavor.
Don't Overmix the Batter ✋
Stir until ingredients are just combined—overmixing activates gluten alternatives and develops tough gluten-free muffins; a few lumps are perfectly fine and actually desirable.
Use Room Temperature Eggs 🥚
Let eggs sit at room temperature for 15 minutes before mixing to help them emulsify better with the coconut oil, creating a lighter, more cohesive batter.
Fill Cups Strategically 🧁
Fill muffin cups only two-thirds full to allow proper rise without overflow, and place a small cup of water in the oven during baking to maintain moisture for extra fluffy gluten-free muffins.