Healthy Carrot Cake Muffins

Gluten-free healthy carrot cake inspired muffins are a healthy and tasty way to start your day.

Welcome to Sundays at T’s! This first post is all about making these amazing gluten-free healthy carrot “cake” muffins that were inspired by my paternal grandmother, Garnetha Brown. Some of the fondest memories I have are us baking together or her giving me tips. I got my love for baking from my grandmother. I got my love for cooking at home, which is a totally different story.

One of my grandmother’s specialties was her carrot cake. It was always perfect. When she passed away in 2016, I promised that her love and memories would live on in me and this is just a drop in the bucket of that promise. So without further delay…

How to make healthy carrot cake muffins

First when baking these muffins, it is important to start out with room temperature butter. As I have been baking with vegan butters as of late, I’ve learned that it takes longer to soften than dairy based butter. So be sure to take out your butter well in advance.

While you are waiting for the butter to soften, you can prepare your dry ingredients using a second bowl and sifter. Sift together the gluten-free flour, almond flour, baking soda and powder, and salt. Also, now is a great time to grate the carrots and chop the walnuts (if you have a nut allergy, feel free to skip the walnuts–the muffins will taste amazing).

In a bowl, cream your butter with the 1 cup sugar. Garnetha’s tip: Always cream your butter and sugar by hand/spatula. Once creamed, add the eggs, mixing well after each one.

Once you’ve mixed your wet ingredients, slowly add your dry ingredients while the mixer does the hard work. If you need to stop to scrape the sides as you go, feel free to pause. Once mixed well, add the carrots. Then with your spatula, fold in most of the walnuts.

Grease your muffin tray, or use muffin tins. Evenly scoop the batter into the muffin tray, I like jumbo muffins, so the batter will make 6 muffins. Sprinkle the remaining walnuts on top and pop in the oven at 350^oF for 25-30 minutes. Check with a toothpick. Once the toothpick comes out clean, let cool and enjoy these amazing gluten-free carrot cake inspired muffins!

More Muffin Recipes

Double Chocolate Chip Muffins

More Desserts

Carrot Cake with Nut Icing

Carrot Cake Inspired Muffins

T

An easy to follow gluten-free carrot cake inspired muffin recipe that is deliciously made. Enjoy these muffins for breakfast or as a snack.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Servings 6 muffins

Ingredients

  

Wet Ingredients

• 1/2 cup vegan butter
• 1 cup turbinado sugar
• 2 eggs

Dry Ingredients

• 1 1/2 cup gluten-free flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Other

• 1 cup grated carrots
• handful walnuts (optional)

Instructions

 

• Allow the vegan butter to soften.
• Pre-heat the oven to 350 degrees Fahrenheit.
• Cream the butter and the sugar. Then add the eggs one at a time mixing after each one.
• Slowly add the dry ingredients.
• Once mixed well, add in the carrots.
• OPTIONAL: Fold in the walnuts with the spatula.
• Grease the muffin tray or use individual muffin tins.
• Evenly distribute the batter into the muffin tray.
• OPTIONAL: Sprinkle the remaining walnuts on the top of each muffin
• Bake for 25-30 minutes on 350 degrees Fahrenheit. Check with a tooth pick, when the toothpick comes out clean, remove the muffins allow to cool for a few minutes and then carefully transfer to a cooling rack.

Keyword breakfast, gluten-free, muffins