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 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6muffins
Calories 192kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
½cupplus 2 TBSP gluten-free all-purpose flour(King Arthur is my favorite)
1/4-1/2cupchopped walnuts
¾cupfinely shredded/grated carrots
½cupsweetened shredded coconut
¼cupplain greek yogurt
2.5TBSPapplesauce(I used a granny smith applesauce - delicious!)
1.5TBSPextra virgin olive oil or melted coconut oil
1large egg(or 1 flax egg)
½tsplemon zest
¼cupsugar
½tspvanilla
¼tspbaking soda
¼tspbaking powder
½tspsalt
⅛tspground nutmeg
¼tspcinnamon 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!