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Soft And Moist Gluten Free Carrot Cake Muffins You'll Love ⭐ - Easy, Everyday Baking

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup gluten free all-purpose flour blend (with xanthan gum, if possible)
  • 3/4 cup fine almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/3 cup neutral oil (avocado, grapeseed, or light olive)
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup dairy-free milk + 1 teaspoon lemon juice)
  • 1 1/2 cups finely grated carrots (about 2 medium carrots, peeled)
  • Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup raisins, 1/3 cup shredded unsweetened coconut

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly mist with oil.
  2. Whisk dry ingredients: In a large bowl, whisk gluten free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Mix wet ingredients: In a separate bowl, whisk eggs, brown sugar, granulated sugar, oil, applesauce, vanilla, and buttermilk until smooth.
  4. Combine: Pour wet into dry and stir with a spatula until just combined. The batter should be thick but scoopable.
  5. Fold in carrots: Gently stir in grated carrots and any optional add-ins. Do not overmix.
  6. Fill and rest: Divide batter evenly among cups (about 3/4 full). Let the filled tray sit for 5 minutes to hydrate the flours.
  7. Bake: Bake 18–22 minutes until tops spring back and a tester comes out with a few moist crumbs.
  8. Cool: Rest in the pan 5 minutes, then transfer to a rack to cool completely. This sets the crumb and keeps them tender.