Gluten-Free Carrot Cake Muffins
Love carrot cake? Can’t have gluten? I’ve got the perfect solution for you! These easy carrot cake muffins are completely gluten-free, grain-free, and dairy-free. Paired with your favorite coffee or tea, these lightly sweet, fragrantly-spiced muffins make a delicious snack. They’re also great for packing into lunches, too!
Servings Prep Time
12muffins 15minutes
Cook Time
18-25minutes
Servings Prep Time
12muffins 15minutes
Cook Time
18-25minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare a muffin tin by greasing well or lining with paper muffin liners. If using silicone muffin liners you can just use a baking sheet instead of a muffin tin. Set aside.
  3. In a small mixing bowl, whisk together the dry ingredients until well combined.
  4. In a larger mixing bowl, beat together the eggs, palm oil, and vanilla until frothy.
  5. Add the shredded carrots and pistachios and mix well.
  6. Add the dry ingredient mixture and mix until just combined.
  7. Divide batter evenly among muffin cups, about 3/4 full.
  8. Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool and top with frosting or white chocolate drizzle and a sprinkle of crushed pistachios, if desired.
Recipe Notes

Coconut flour can be kind of finicky. If the batter seems too thick simply add milk of choice, or water, to thin to muffin consistency.