Carrot Cake Muffins {Gluten-Free!}

Happy Thursday!

I have wanted to create a DELICIOUS gluten-free muffin recipe for some time now because, well, I have tasted some not-so-delicious ones. And you GF folks deserve better. A lot of times, homemade gluten-free baked goods either have a totally funky texture or they are as hard as rocks. And while I am certainly not claiming these are the best out there in the world, I will say that they are darn good and we ate an entire batch of these in a day. They are really, really good. 

I used almond flour in these. Yes, the texture of a baked good made with almond flour is going to be a little different than the texture of a baked good made with good ol’ AP flour, but it’s not bad at all. I rather liked it!

I packed these bad boys full of coconut, carrots, raisins and spices and topped them with a healthy dose of brown sugar streusel for added bang. Next time I make them, I am going to forgo the streusel for some cream cheese frosting and call it a day. 😉

I used olive oil in these muffins and was very happy with the result. I love using olive oil in baked goods (make this cake! Or this one!) because it has a slightly fruity note to it that, I think, pairs well with most things.  We loved these for breakfast and afternoon snacks. They are quite filling and high protein, due to the almond flour. Adam seemed skeptical at first but then said he was surprised at how much he liked them. 😉 I think they taste just like carrot cake and wasn’t kidding when I said that next time I am slathering some frosting on there. 

Hopefully this will be the start of more yummy baked goods for my gluten-free friends out there. Make a batch of these this weekend and lemme know what you think!

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Carrot Cake Muffins {Gluten-Free}

Course: Breakfast

Servings: 8 muffins

Ingredients

• 2 cups almond meal
• 1/3 cup shredded unsweetened coconut
• 2 carrots grated
• 2 whole eggs
• 1/3 cup dark brown sugar
• 1 tsp cinnamon
• 1/2 cup raisins
• 1 tsp kosher salt
• 3/4 tsp baking soda
• 1/4 cup olive oil
• 2 tsp apple cider vinegar

for streusel -

• 2/3 cup old fashioned oats
• 2 tbsp dark brown sugar
• 1/2 tsp cinnamon
• 2 tbsp cold butter cut into small bits

Instructions

1. Preheat your oven to 350 degrees. Spray a muffin pan with nonstick spray or line with paper liners.

2. In a large bowl, whisk together the almond flour, coconut, sugar, salt, cinnamon and baking soda. 

3. In another bowl, combine the eggs, apple cider vinegar, oil and grated carrot. 

4. Add the wet ingredients to the dry ingredients and fold in the raisins.

5. Spoon batter into muffin pan then prepare the streusel.

6. To make the streusel, combine all streusel ingredients and then spoon over prepared muffins. 

7. Bake for 25-29 minutes, until golden. Let cool for 15 minutes before removing. 

Recipe Notes

I like these best cold. I haven't tried freezing them but it should work just fine. Store muffins in the fridge for up to five days.