Gluten-Free Carrot Muffins


These gluten-free carrot muffins are perfect for a spring breakfast treat. Soft, fluffy, and full of delicious carrot cake flavor with a fraction of the sugar. 

Photo, taken from above, shows seven gluten free carrot muffins on a wire trivet. One muffin has a bite taken out of it, and a small bowl of walnuts sits nearby.

Delicious and Easy GF Carrot Muffins

I don’t know about you, but I’m a sucker for carrot cake. That delicious sweet cinnamon flavor and the subtle texture of carrots get me every time. 

But I also know that carrot cake is not a breakfast food – even if they’re paleo carrot cupcakes – unless it’s my birthday. 

Image shows a close up of gluten free carrot muffins on a cooling rack, with one stacked on another in the background. Front muffin has a small bite taken out of it, showing pecans inside.

Which is why we need these carrot muffins, friends. They’re a carrot cupcake turned breakfast food. 

My kids adore these muffins, and every time I think I’ve made plenty to last a while, they’re gone in the blink of an eye. I think they may prefer them over even gluten-free zucchini streusel muffins.

Photo shows three gluten free carrot muffins sitting on a white plate in a white kitchen. Front muffin has a bite taken out of it.

And while I’m sure we’ll have plenty of those during the summer when we’re growing zucchini, carrot muffins are perfect for late winter and spring (you know how much I love seasonal eating!), especially leading into the Easter season. 

I probably won’t try to count how many times I made these in February alone, but let me tell you, it was enough to know this recipe is solid. Very solid. We made them both gluten free and not gluten free. Since some of us in the family have food allergies, and some don’t, that’s a pretty common theme for us.

Image, taken from above shows a woman's hands spreading butter onto a gluten free carrot muffin. Nearby sits a wooden plate with more butter, and a white plate filled with more muffins.

Recipe Tips for Delicious Gluten-Free Carrot Muffins

  • To make quality gluten-free carrot muffins, I prefer to use either my homemade gluten-free flour mix, or Pamela’s baking mix. Other mixes, such as King Arthur gluten-free flour Work well too. 
  • If you’re not interested in making them gluten-free, Sub all-purpose flour. Works like a charm! 
  • No need to peel your carrots. Just make sure they’re clean. #timesaver
  • If you have a food processor with a shredder attachment, it makes quick work of shredding. If not, a box grater works really well (that’s what I used in the video below).
  • Do note that carrots can turn green sometimes after they’re even baked. it’s a reaction to the baking soda, and they still taste the same. 
  • Include some add-ins. I love pecans in my carrot muffins, and walnuts are great too! Other add-in ideas are raisins or Craisins, if you like to add some textures. 

Gluten-Free Carrot Muffins Recipe Video Tutorial


Gluten-Free Carrot Muffins

These delicious gluten-free carrot muffins are the perfect breakfast option- they taste so good you won’t believe they’re good for you!

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Breakfast
  • Method: Oven
  • Diet: Gluten Free


  • 1 1/2 cups of shredded carrots (about 2 large)
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup oil (I use light olive oil)
  • 2/3 cup brown sugar
  • 2 eggs
  • 2 Tablespoons plain yogurt
  • 1 teaspoon vanilla
  • 1/2 cup chopped nuts, craisins, etc. (optional)


  1. Preheat oven to 350º
  2. In a medium bowl, combine flour, baking soda, and salt
  3. Shred carrots and set aside
  4. In a separate bowl, beat oil, brown sugar, eggs, yogurt, and vanilla together
  5. Stir in carrots, nuts, and other add-ins (if using)
  6. Add flour mix and stir until just combined
  7. Grease or line a muffin tin, and divide batter between six cups, filling each about 7/8 full
  8. Bake for 20 minutes
  9. Remove from oven, and muffin tin to let cool
  10. serve, and enjoy!

Keywords: carrot muffins, gf carrot muffins, gluten free carrot muffins, carrot muffins recipe, gf carrot muffin recipe, gluten free muffin recipe

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  1. Carrot muffins without the gluten are a great springtime breakfast option. Carrot cake taste is preserved although just a third of the sugar is used in this light and airy recipe.

  2. Really I am very impressed by this post. Thank you so much for taking the time to backrooms detail all of this for all of us. It was a great guide. Thanks for sharing this with us. I will visit your site!

  3. I just made this recipe using less sugar and oil and adding an extra tablespoon of yogurt. They came out perfect and delicious. Wondering what the nutritional value of these are.

  4. Excellent recipe. I just left a message as I just made these and they came out perfect. I wanted to add I used Pamela’s baking mix and added 1 teaspoon of cinnamon to the recipe. I noticed it’s not posted in the recipe.

  5. Browsing carrot muffin recipes and chose this one. Using two eggs makes it truly frugal. Finally a simple ingredient recipe, a practical one. Thanks! And I learned I can skip the muffin papers and instead grease the pan. Plus, watching the how-to was enjoyable, I liked the piano-like & bouncy beat to the music. It was cheerful, not annoying. Just had a good vibe. Thanks from another Christian. This recipe is a keeper.

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