Gluten Free Carrot Muffins
These muffins are warmly spiced with cinnamon, ginger, and nutmeg, and packed with two full cups of finely grated carrot — the kind of bake that makes your kitchen smell incredible and disappears fast. The batter comes together in just two bowls, so there's minimal cleanup and maximum reward. A gluten free flour blend swaps in seamlessly here, giving you a tender, moist crumb that holds together beautifully without any of the gummy or crumbly texture that can plague wheat-free baking. The combination of neutral oil, whole milk, and both granulated and brown sugar keeps every bite rich and soft from edge to center. Chopped walnuts are optional but add a satisfying crunch if you're into a little texture contrast. This recipe makes a full dozen, so it's perfect for meal-prepping breakfasts, packing into lunchboxes, or bringing to a gathering where someone at the table needs to avoid gluten. They cool cleanly on a wire rack and store well, making them as practical as they are delicious.
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Learn more →Ingredients
12 servings
For the muffins
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup neutral oil (such as canola or vegetable oil)
- ½ cup whole milk
- 1 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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