Gluten-Free Carrot Cake Muffins
This Gluten-Free Carrot Cake Muffin recipe from The Whole Smiths is perfect for make-ahead breakfasts on-the-go. Family friendly and loaded with extra nutrients.
Servings: 12 muffins
Equipment
- Cooking spray https://amzn.to/46LrNuz
- Silicone muffin liners or a non-stick muffin pan
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 cup rolled oats I use gluten-free ones but that’s your call
- ¾ cups walnut pieces
- ½ cup raisins
- 3 ½ teaspoons pumpkin pie spice
- 3 tablespoons ground flax seeds
- 1 teaspoon baking soda
- 1 tablespoon chia seeds
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 3 eggs beaten
- 2 cups grated carrots about 4 whole carrots
- 3 tablespoons butter melted
- 2 tablespoons coconut oil melted
- ¾ cup maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350* F.
- Add all of the dry ingredients to a large bowl and stir until they are evenly incorporated.
- Add the wet ingredients to a separate bowl and whisk together until combined.
- Pour the wet ingredients into the bowl and dry ingredients and stir to combine.
- Spray the silicone liners lightly with cooking spray and fill each to the top with the muffin batter. Don’t worry, the muffins won’t rise much so don’t be afraid to fill them up.
- Bake the muffins for 27-30 minutes until they are cooked through.