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Gluten-Free Carrot Muffins

carrot muffins with pecans

5 from 1 reviews

Ingredients

Scale
  • 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)

Instructions

  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!
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