Gluten-free carrot cake muffins are vegan and perfect for a healthy snack or breakfast treat. Packed with shredded carrots, walnuts, and a hint of orange zest, they offer a delicious way to enjoy a classic flavor without gluten or dairy. They were created by my sister.
My sister has always been the mastermind behind our family’s most cherished recipes. Her latest creation, these gluten-free carrot cake muffins, are no exception.
Her goal was to create a treat that everyone could enjoy, regardless of dietary restrictions, which are everywhere in our family. With a few simple adjustments, she managed to craft a muffin that is not only gluten-free and vegan but also delicious.
Big thanks to Stefanie for sharing her recipe with us.
What’s needed for gluten-free carrot cake muffins
Here is a basic list of what you need. The details are in the printable recipe card below.
- Unsweetened applesauce
- Extra light olive oil
- Orange extract and zest
- Granulated white sugar
- Shredded carrots
- Chopped walnuts
- Raisins
- Crushed pineapple
- Baking soda and baking powder
- Spices: Salt, cinnamon, allspice
- Gluten-free all-purpose flour
- Oat flour*
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*Oat-free carrot cake muffin option
If you are sensitive to oats, simply replace the oat flour with an equal amount of GF all-purpose flour.
Tips for perfect gluten-free carrot cake muffins
- Finely shredded the carrots blend better into the batter.
- Don’t overmix as this leads to dense muffins.
- Add the flour in batches, stirring gently after each addition to help maintain a light, fluffy texture.
- Fill each muffin liner about two-thirds full allowing room for the muffins to rise without overflowing.
- When done, the muffins should bounce back when lightly pressed with the back side of a spoon.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to handle.
Serving suggestions
We love these carrot cake muffins. We tend to eat them differently for breakfast, snack time, lunch, or dessert.
- Breakfast
Sometimes, we have them plain; other times, we spread almond butter on top for a protein-packed breakfast, and we have it alongside a bowl of vegan yogurt. - Snack time
At snack time, I usually pair it with a warm cup of spiced chai tea or a dairy-free turmeric latte. - Lunch
For a more complete meal, we serve gluten-free carrot muffins either with a side of fruity salad to complement their natural sweetness, alongside a hearty vegetable soup, or with a summer smoothie. - Desserts
For me, dessert muffins are all about the topping, which is either a dollop of dairy-free coconut whipped cream or a vegan cream cheese frosting.
Some readers have asked . . .
Can I substitute the walnuts in these gluten-free carrot cake muffins?
Yes, you can substitute walnuts with any nuts or seeds of your choice. We like pecans, almonds, or sunflower seeds. If you have a nut allergy, you can omit them entirely or use dried cranberries or shredded coconut for added texture.
How should I store the gluten-free carrot cake muffins?
These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the muffins for up to 3 months.
Can I use regular flour instead of gluten-free flour
Yes, you can use regular all-purpose flour if you do not need the muffins to be gluten-free. Simply replace the gluten-free flour with an equal amount of all-purpose flour.
Recipe for Stefanie’s vegan carrot cake muffins
This recipe is from Stefanie Rembiszewski.
Vegan carrot cake muffins
Gluten-free vegan carrot cake muffins with walnuts, raisins, pineapple, and a hint of orange zest.
Ingredients
- 1/3 cup unsweetened applesauce
- 1/3 cup extra light olive oil
- 1 teaspoon orange extract
- zest from 1 orange
- 1 cup granulated white sugar
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/3 cup raisins
- 1/2 cup crushed pineapple
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1 cups gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour) (OR regular all-purpose flour)
- 2/3 cups oat flour
Instructions
- Preheat oven to 350°F (175°C). Prepare the muffin pan by placing a liner in each cup or by greasing each cup.
- In a large mixing bowl, add everything but the flour. Mix until combined.
- Add flour in batches, stirring after each addition.
- Fill each cupcake liner with about 3-4 tablespoons of batter. The cupcake liners should be ⅔ - ¾ full.
- Bake for 25 - 30 minutes, or until an inserted toothpick comes out clean and the cupcake bounces back after it's been lightly pressed.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 212mgCarbohydrates: 39gFiber: 2gSugar: 23gProtein: 3g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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About Stefanie
Passionate about all things creative, Stefanie is a musician at heart. A marketing expert during the day, her spare time is filled with music and baking. Gluten-free, she’s a master at bringing out the flavors in her food.
On weekends, Stefanie is often the sole violinist adding a romantic flair to a wedding reception with her electric violin. She is the talent behind Chicago’s Classical Aisles in western Chicago. Follow Stefanie on Linkedn.
Photo Credits:
All photos on this page are either shot by our team or the guest author or stock images from Depositphotos.
My kids went crazy for these muffins!
The flavour of these was amazing. They tasted really tropical.
Such wonderful muffins! I especially love the addition of the pineapple and how easily they come together.
I love the combination of flavors in this muffin. Thanks for sharing.
The combination of sweet pineapple and hearty carrot created a perfect balance of flavors, and the muffins were wonderfully moist and satisfying. Plus, knowing they’re both vegan and gluten-free made them an even more enjoyable treat!