Easy Gluten-free Carrot Muffins

Easy Gluten-free Carrot Muffins
sue maree p recipe gluten-free carrot muffins with buckwheat flour and ground almonds

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


  • 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


  1. Preheat the oven to 160˚C fan. Add paper liners to your muffin tray.
  2. Peel and grate the carrots.
  3. 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.
  4. Using an ice cream scoop add about 1.5 scoops per hole. Add 3/4 ts of chopped walnuts to the top.
  5. 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.