Gluten Free Pineapple Carrot Muffins
Wake up your mornings with these irresistibly moist and flavorful Gluten-Free Pineapple Carrot Muffins! Bursting with wholesome ingredients like almond flour, shredded carrots, and sweet crushed pineapple, these muffins are naturally sweetened with maple syrup and spiced to perfection with cinnamon and nutmeg. The addition of tapioca flour ensures a light, fluffy texture, while optional chopped nuts add a delightful crunch to every bite. Perfect as a quick breakfast, snack, or even dessert, these muffins are easy to make in just 40 minutes from start to finish. Plus, they’re dairy-free and gluten-free, making them a crowd-pleasing option for those with dietary restrictions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Tapioca flour
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.25 cups Coconut oil (melted)
- 0.33 cups Maple syrup
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots (finely shredded)
- 0.75 cups Crushed pineapple (drained)
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a large mixing bowl, whisk together the almond flour, tapioca flour, ground cinnamon, ground nutmeg, baking soda, and salt until well combined.
In a separate bowl, beat the eggs. Then whisk in the melted coconut oil, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the shredded carrots, drained crushed pineapple, and chopped nuts (if using). Ensure the ingredients are evenly distributed throughout the batter.
Evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 120.7 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 735 mg | 57% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1855 mg | 39% | |
*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.
