Gluten Free Dairy Free Egg Free Yeast Free Carrot Muffin
These Gluten-Free, Dairy-Free, Egg-Free, and Yeast-Free Carrot Muffins are a wholesome treat perfect for anyone following dietary restrictions without compromising on flavor. Packed with freshly grated carrots, naturally sweetened with maple syrup, and complemented by the warm spices of cinnamon and nutmeg, these muffins are moist, tender, and irresistibly spiced. Using unsweetened applesauce and melted coconut oil, these muffins achieve a rich texture without eggs or dairy. Optional mix-ins like chopped walnuts or raisins add a delightful crunch or chew, making them perfect for breakfast, a midday snack, or dessert. Quick and easy to prepare in just under 40 minutes, this allergy-friendly recipe is a crowd-pleaser, whether served warm or at room temperature. Perfect for those seeking a healthier, plant-based muffin experience!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1.5 cups Grated carrots
- 0.5 cups Maple syrup
- 0.5 cups Unsweetened applesauce
- 0.25 cups Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.25 cups Non-dairy milk (e.g., almond milk, oat milk)
- 0.5 cups Chopped walnuts or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with coconut oil.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, mix together the grated carrots, maple syrup, applesauce, melted coconut oil, vanilla extract, and non-dairy milk.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
If using optional add-ins like chopped walnuts or raisins, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.8 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
