Gluten-Free + Dairy-Free Spiced Carrot Muffins Recipe

Healthy Carrot Muffins Recipe

If you’re craving a decadent slice of carrot cake or just a good old fashioned carrot muffin (bagel store style!), try these delicious – and healthy! – carrot muffins instead.

Via request from our very own Diana Zarowin, these carrot muffins are gluten-free, dairy-free, and fiber-packed. Plus, they’re loaded with heart-healthy omega 3 fatty acids thanks to the walnuts and anti-aging vitamin A from the carrots – so you can feel good about indulging in one… or more!

Healthy, Gluten-Free Carrot Muffins Recipe

1 1/2 cups almond flour
1/2 cup coconut flour
1 cup gluten-free rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup almond milk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/3 cup olive oil
2 eggs
2 tsp pure vanilla extract
2 cups grated carrot, tightly packed
2 cups chopped walnuts

Preheat oven to 375 degrees fahrenheit.

In a large bowl, mix together the flours, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a medium bowl, whisk together the milk, applesauce, maple syrup, olive oil, eggs, and vanilla extract.

Pour the wet ingredients over the dry and mix until combined. Stir in the carrots and walnuts.

Divide the carrot muffins mixture into a pre-greased muffin pan. Each cup should be filled about to the top.

Bake for 35 – 40 minutes, or until muffin tops start to brown and a toothpick inserted into the center comes out clean.

Allow the carrot muffins to cool for 5 – 10 minutes before removing from the muffin tin.

Store in an airtight container at room temperature for 2 – 3 days, or freeze.