Gluten free Carrot Muffins

Round plate filled with carrot muffins with walnuts, raisins and shredded carrots.

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

Cook Time30

Total Time35

Course: Breakfast & Brunch, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

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.

Storage: Muffins can be stored in an airtight container at room temperature for 3 days, in the fridge for 5 days or freeze for up to 3 months.

Carrots: Use 3-4 large carrots to get 1 cup grated carrots.

Nutrition