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!

Course Breakfast

Cuisine American

Keyword Gluten-Free Carrot Coconut Muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 192kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

DRY INGREDIENTS

½ cup plus 2 TBSP gluten-free all-purpose flour (King Arthur or Bob's Red Mill)
¼ cup granulated sugar
½ tsp salt
¼ tsp baking soda
¼ tsp baking powder
¼ tsp cinnamon plus a little extra if you're a cinnamon nut like I am
⅛ tsp ground nutmeg
¼-½ cup chopped walnuts
½ cup sweetened shredded coconut

WET INGREDIENTS

¼ cup plain greek yogurt
2.5 TBSP applesauce (I used a granny smith applesauce - delicious!)
1.5 TBSP avocado oil or melted coconut oil
1 large egg (or 1 flax egg)
½ tsp vanilla
¾ cup finely shredded/grated carrots

Instructions

Preheat oven to 350℉.
Line a 6-count 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.
Add chopped walnuts and shredded coconut to the dry mixture.
In a separate bowl, whisk together applesauce, oil, eggs, yogurt, and vanilla.
Add carrots to wet mixture and mix well.
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 350℉ 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.
Enjoy!

Notes

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

Nutrition