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Easy Healthy Gluten-Free Carrot Cake Muffins

Easy Healthy Gluten-Free Carrot Cake Muffins

Craving a wholesome treat? These Easy Healthy Gluten-Free Carrot Cake Muffins offer a delightful combination of flavors and textures. Made with nutritious ingredients, they're perfect for breakfast or an afternoon snack. Enjoy the taste of homemade goodness!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 7 servings
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Oat flour
  • 1 teaspoon Baking soda
  • 1.5 teaspoons Cinnamon
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Ground nutmeg
  • 0.25 teaspoon Salt
  • 1 Egg
  • 0.5 cup Coconut sugar tightly packed
  • 1/3 cup Fat-free vanilla Greek yogurt
  • 1.25 teaspoons Vanilla
  • 0.5 cup Carrot grated
  • 1/3 cup Crushed pineapple drained
  • 0.25 cup Pecans roughly chopped

Equipment

  • Oven
  • Wooden Spoon
  • Grater
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit. It's important to get the oven nice and hot so that your muffins bake evenly. While the oven warms up, take a muffin tin and spray it with cooking spray to prevent sticking.
  2. In a large bowl, mix together the oat flour, baking soda, cinnamon, baking powder, nutmeg, and salt. This step ensures that your dry ingredients are evenly distributed, leading to perfectly risen muffins.
  3. In another bowl, use an electric hand mixer or a fork to beat the egg, coconut sugar, yogurt, and vanilla together until they are well combined. The mixture should be smooth and creamy; this helps create a moist muffin.
  4. Now, it’s time to incorporate the dry ingredients. Gradually add the dry mixture to the wet ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense muffins.
  5. Gently fold in the grated carrot and crushed pineapple. These two ingredients not only add flavor but also moisture, ensuring your muffins are tender and delicious.
  6. Fill each muffin cavity about two-thirds full with the batter. This is the perfect amount to allow for rising without overflowing. If you want an extra touch, sprinkle the tops with chopped pecans.
  7. Place the muffin tin in the oven and bake for 20 to 22 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out clean.
  8. Once they are baked, let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
  9. Finally, don’t forget to DEVOUR your creations! These muffins are best shared with loved ones, but I won’t judge if you keep them all to yourself!

Notes

Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
These muffins freeze well! Wrap them individually in plastic wrap and store in a freezer bag for up to three months.
Enjoy these muffins with a dollop of Greek yogurt or a spread of almond butter for a delightful breakfast.
For a denser muffin, consider adding a bit more oat flour. Adjust liquid ingredients if necessary.
Experiment with adding raisins or dried cranberries for an extra burst of flavor.