Go Back
–+ servings
Round plate filled with carrot muffins with walnuts, raisins and shredded carrots.
Print Recipe
5 from 2 votes

Gluten free Carrot Muffins

These grain-free carrot muffins are moist and flavorful, easy to make and a delicious make ahead breakfast recipe that freezes beautifully. Gluten-free carrot cake muffins make a great snack for Passover or year round with just a few wholesome ingredients.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast & Brunch, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 9
Calories: 349kcal
Author: Debra Klein

Equipment

Ingredients

  • 1 banana
  • ½ cup olive oil
  • 2 large eggs
  • ¼ cup maple syrup
  • 3 large carrots about 1 cup grated
  • 1 tablespoon grated ginger
  • ¼ cup raisins
  • ⅓ cup chopped walnuts
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 2 cups almond flour

Instructions

  • Preheat oven to 350. Line muffin tins with parchment liners.
  • In a large bowl, mash banana with a fork. Mix in egg, oil and maple syrup. Stir until everything is well mixed.
  • Use the side of a box grater to shred carrots into the bowl. Use the smallest holes to grate the ginger. Mix carrot and ginger into the banana mixture. Then add raisins, walnuts, cinnamon and salt. Mix well. Stir in almond flour until just incorporated.
  • Scoop muffin mixture into lined muffin tin. Muffins will not rise much, so fill all the way to the top.
  • OPTIONAL: Finely chop 2 tablespoon walnuts and mix with ½ teaspoon cinnamon and a pinch of sea salt. Sprinkle over the tops of the muffins.
  • Bake muffins for 30 minutes. Transfer to wire rack and let cool completely before storing in an airtight container.

Notes

Save Time:  Buy already shredded carrots and measure out 1 cup.  Buy already minced ginger. 
Muffin size: This recipe makes 9 medium-large muffins. 
Carrots:  Use 3-4 large carrots to get 1 cup grated carrots. 

MEAL PREP AND STORAGE

  • SERVE: Perfect for a healthy breakfast or snack.
  • PREP AHEAD: Yes! These healthy carrot muffins are totally meal prep friendly.
  • STORE: Store in a tightly sealed container. They'll stay good at room temp for 3 days, in the fridge for 5 days or freezer for 3 months.
  • FREEZE:Make sure muffins are completely cool. Use freezer safe container or freezer zip top bags to avoid freezer burn.

Nutrition

Calories: 349kcal | Carbohydrates: 21g | Protein: 8g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 165mg | Potassium: 201mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3459IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg