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A close up of the carrot cake muffins drizzled in maple syrup and topped with a few shredded carrrots and walnuts

Carrot Cake Muffins (With a Gluten-Free Option!)

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My Carrot Cake Muffins (With a Gluten-Free Option!) are the most moist and delicious muffins you could ask for and they have all the flavor of a carrot cake that you know and love! They are perfect all year round, but something about early Spring makes me want carrot cake and carrot muffins. So, get out your baking gear and let's make some carrot cake muffins! 
Prep Time:20 minutes
Cook Time:20 minutes
Cooling TIme:10 minutes
Total Time:40 minutes

Equipment

  • 1 muffin tin
  • muffin liners

Ingredients

  • 1½ cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • ½ tsp Allspice
  • 1 cup Grated carrots
  • ½ cup Chopped walnuts
  • ½ cup Raisins
  • 1 cup Brown sugar
  • ⅓ cup Vegetable oil
  • 2 Eggs
  • 1 tsp Vanilla extract

Instructions

  • Preheat oven to 350°F and line a muffin tin with paper liners.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
  • In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, vegetable oil, eggs, and vanilla extract.
  • Pour wet ingredients into dry ingredients and mix until just combined.
  • Divide batter evenly among muffin cups, filling each about 3/4 full.
  • Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.

Notes

To make this muffin recipe totally gluten free, simply substitute oat flour for the all-purpose flour. You'll need about 1 and 1/4 cup of oat flour for every 1 cup of all-purpose flour the recipe calls for! It's a great substitution and tastes really great, if not even better than the original recipe! Always check the oat flour to insure it's gluten free! 

Nutrition

Serving: 1muffin | Calories: 370kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 280mg | Potassium: 238mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2735IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: Carrot Cake Cupcakes, Carrot Cake Muffins, carrot muffins, Gluten-Free Carrot Cake Muffins
Servings: 8 muffins
Calories: 370kcal
Cost: 15