Gluten-Free Carrot Cake Muffins

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Savor the scrumptiousness of these moist and tender, gluten- and dairy-free carrot cake muffins. Bursting with sweet shredded carrots, plump raisins and a blend of bright spices, they’re delightful for brunch, breakfast or a pick-me-up snack. Want to cut down on sugar? Check out an easy adjustment in the instructions below.

Gluten-Free Carrot Cake Muffins on Cooling Rack in Kitchen

Gluten-Free Carrot Cake Muffins on Cooling Rack in Kitchen
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Gluten-Free Carrot Cake Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 314 kcal
Author Bob's Red Mill




  1. Preheat oven to 350 degrees F. Spray muffin pan with non-stick oil spray.
  2. In bowl of stand mixer or large mixing bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, nutmeg, ginger and salt. Combine well.
  3. To dry mixture, add coconut oil, egg whites, milk and apple cider vinegar. Mix until just combined.
  4. Fold in carrots, raisins and coconut, if using.
  5. Evenly distribute batter into muffin pan. Bake 25–30 minutes.
  6. Cool in muffin pan 5 minutes prior to removing muffins to cool on wire rack.

Recipe Notes

Notes for low sugar:
Increase flour to 1 -3/4 cups. Decrease sugar to 1/3 cup. Add two droppers of liquid stevia.

Make these better-for-you, yummy treats with ingredients from Vitacost!

Nutrition Facts
Gluten-Free Carrot Cake Muffins
Amount Per Serving
Calories 314 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Sodium 300mg13%
Potassium 328mg9%
Carbohydrates 55g18%
Fiber 5g20%
Sugar 28g31%
Protein 6g12%
Vitamin A 5410IU108%
Vitamin C 4mg5%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Featured Products

Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
Bob's Red Mill Baking Powder No Added Aluminum
Vitacost Certified Organic Thompson Raisins