Easy Gluten-free Carrot Muffins
I have combined buckwheat flour and ground almonds or almond flour in this easy recipe for gluten-free carrot muffins. Made in one bowl and no mixer is needed. These gluten-free carrot muffins are moist, light, and perfect for a beginner baker. I have added chopped toasted walnuts inside and some on top for crunch.
Takes = 15 minutes
Bakes = 20 minutes
Makes = 12
Ingredients
- Carrots grated– 175g (2 cups loose) or 3 medium size carrots
- Buckwheat flour, light – 150g (1 cup)
- Ground Almonds – 100g (1 cup)
- Brown Sugar – 150g* (3/4 cup)
- Egg* – 2
- Soy milk or your choice – 120g (1/2 cup) + maybe 1 tb extra
- Vege oil, coconut oil or melted butter – 60ml (1/4 cup)
- Baking Powder – 1 teaspoon
- Bicarbonate of soda– 1/2 teaspoon
- Ground cinnamon – 2 teaspoon
- Ground ginger – 1/2 teaspoon
- Grated nutmeg – 1/4 teaspoon
- Vanilla Essence – 1 teaspoon
- Salt – 1/8 teaspoon
- Walnuts, toasted and chopped (optional) – 100g (3/4 cup) leave 1/4 cup for the top
Method
- Preheat the oven to 160˚C fan. Add paper liners to your muffin tray.
- Peel and grate the carrots.
- Whisk flour, ground almonds, baking agents and spices together. Add in the brown sugar and only 1/2 cup of the walnuts (leave 1/4 cup for the top). Add in oil, milk, eggs and carrots and combine until there are no visible flour or lumps. Do not over-mix.
- Using an ice cream scoop add about 1.5 scoops per hole. Add 3/4 ts of chopped walnuts to the top.
- Bake for 20 minutes. Do not over-bake. Cool. I prefer not to add frosting to the top so we can freeze some and eat them for breakfast. Also, I find adding the frosting makes them too sweet.
Sue Maree P Baking Tips
- Walnuts: if you add the walnuts you may need an extra 1 tb of milk.
- Sugar: you can drop this back to 1/2 cup 100g. My hubby likes them sweet.
- Eggs: for a vegan recipe swap out the eggs for 2 flax eggs. 2 tb of ground flax (or linseed) mixed with 6 tb of water and rest for 10 minutes.