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Gluten-Free Carrot Coconut Muffins

Name: Gluten-Free Carrot Coconut Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup plus 2 TBSP gluten-free all-purpose flour ((King Arthur is my favorite)); 1/4-1/2 cup chopped walnuts; 3/4 cup finely shredded/grated carrots; 1/2 cup sweetened shredded coconut; 1/4 cup plain greek yogurt; 2.5 TBSP applesauce ((I used a granny smith applesauce - delicious!)); 1.5 TBSP extra virgin olive oil or melted coconut oil; 1 large egg ((or 1 flax egg)); 1/2 tsp lemon zest; 1/4 cup sugar; 1/2 tsp vanilla; 1/4 tsp baking soda; 1/4 tsp baking powder; 1/2 tsp salt; 1/8 tsp ground nutmeg; 1/4 tsp cinnamon plus a little extra if you're a cinnamon nut like I am

Published: June 19, 2012Updated: February 20, 2020Author: Jenn Laughlin

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Gluten-Free Carrot Coconut Muffins are a tasty carrot cake copycat in gluten-free muffin form! These healthy veggie muffins are totally delicious and easy to make!

I did a little muffin experimentation after a super-sweet reader asked if this recipe could easily be tweaked and made gluten-free. Well it can. And I did. And since I was already at it, I took out the butter, increased the carrots and healthified the crap out of it.

I also decided to deviate from the standard plain applesauce swap.

I found little jars of organic granny smith apple applesauce and just had to have it! As a result, I wound up with muffins that taste like the elicit lovechild of carrot cake and apple pie. Um…. yeah I’m pretty freaking impressed too!

Since I was taste and quality testing, I went havesies with the recipe to make 6 muffins instead of the usual 12. Though next time I’ll be making a larger batch since a certain neighbor of mine [Love you Kristi!] made off with half of them. Totally a good sign right?

Honey Walnut Cream Cheese Glaze

3 Tbsp cream cheese
1/2 tsp honey
1 Tbsp crushed walnuts
1/4 cup powdered sugar
a dash of cinnamon
a few drops of vanilla

Whisk together and top with a sprinkle of crushed walnuts

Paired alongside the cinnamon, carrots and coconut it gives the muffins a hint of apple pie flavor without overpowering the other ingredients.

serving suggestion

Drizzle with a little bit of honey walnut glaze and top with a sprinkle of shredded coconut and crushed walnuts. peanut butter and honey makes an amazing topping too! Or simply warm them up and enjoy them straight-up for breakfast the next morning.

Gluten-Free Carrot Coconut Muffins

This scrumptious small-batch recipe makes 6 carrot and coconut kissed muffins!

Gluten-Free Carrot Coconut Muffins

Gluten-Free Carrot Coconut Muffins are a tasty carrot cake copycat in gluten-free muffin form! These healthy small-batch veggie muffins are totally delicious and easy to make!

5 from 3 votes

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Course: Breakfast

Cuisine: American

Keyword: Gluten-Free Carrot Coconut Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: muffins

Author: Jenn Laughlin – Peas and Crayons

Ingredients

1/2 cup plus 2 TBSP gluten-free all-purpose flour (King Arthur is my favorite)
1/4-1/2 cup chopped walnuts
3/4 cup finely shredded/grated carrots
1/2 cup sweetened shredded coconut
1/4 cup plain greek yogurt
2.5 TBSP applesauce (I used a granny smith applesauce – delicious!)
1.5 TBSP extra virgin olive oil or melted coconut oil
1 large egg (or 1 flax egg)
1/2 tsp lemon zest
1/4 cup sugar
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
1/4 tsp cinnamon plus a little extra if you’re a cinnamon nut like I am

Instructions

Pre-heat oven to 350 degrees F.
Line a muffin tin with paper liners and get to work!
In a large bowl, combine dry ingredients [flour, baking soda, baking powder, salt, nutmeg, cinnamon, + sugar].
Next, add your walnuts and coconut to the dry mixture.
In a separate bowl, whisk together applesauce, oil, eggs, yogurt and lemon zest.
Add carrots to wet mixture.
Combine both bowls [wet and dry] by folding the carrot mixture into the flour mixture until a batter is formed. Don’t over-mix.
Next pour your batter into the muffin liners and bake at 350F for 25 minutes.
Do the tooth-pick test around 20-24 minutes to see if they cook a little quickly due to oven variations. Once the tooth pick comes out clean pull them from the oven, remove muffins from the tin and allow to cool on a wire cooling rack.
Dig in!

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 192kcal, Carbohydrates: 22g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 27mg, Sodium: 290mg, Potassium: 140mg, Fiber: 2g, Sugar: 13g, Vitamin A: 2715IU, Vitamin C: 1.2mg, Calcium: 39mg, Iron: 0.8mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

If you get a chance to try these gluten-free carrot coconut muffins, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

storage tips

To store, wrap each cooled muffin in saran wrap and pile them in an air-tight container. Dig in the following morning and do a little happy dance around your kitchen while you’re at it!

What’s your all-time favorite muffin?

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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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