Amazing Gluten-Free Carrot Muffins

by

MealDiva

POSTED November 3, 2014 (LAST UPDATED December 17, 2020)

Serves

24

Total Time

45mins

Calories

243

This yummy carrot muffin recipe uses freshly grated carrots and gluten-free flour and baking powder to make healthy, kid-friendly muffins with a delicious cream cheese topping. (Gluten-Free)

recipe-image

    INGREDIENTS


  • Gluten-free flour icon
    Gluten-free flour

    2 cups (about 240 g)

  • Baking soda icon
    Baking soda

    2 teaspoons (about 9 g)

  • Gluten-free baking powder icon
    Gluten-free baking powder

    2 teaspoons (about 10 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Granulated sugar icon
    Granulated sugar

    2 cups (about 408 g)

  • Egg icon
    Egg

    4 (about 200 g)

  • Olive oil icon
    Olive oil

    ½ cup (about 120 ml)

  • Vanilla extract icon
    Vanilla extract

    1 tablespoon (about 15 ml)

  • Carrot icon
    Carrot

    2 ½ cups (about 336 g)grated

  • Unsalted butter icon
    Unsalted butter

    ¼ cup (about 72 g)

  • Cream cheese icon
    Cream cheese

    85 g (about ¼ cup)

  • Powdered sugar icon
    Powdered sugar

    2 ½ cups (about 306 g)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Grease a clean mini muffin pan
  • 3. Add gluten-free flour, baking soda, gluten-free baking powder and salt to a clean medium bowl
  • 4. Whisk briefly until combined then set aside
  • 5. Add granulated sugar and egg to a clean large mixing bowl
  • 6. Mix together until combined
  • 7. Add olive oil and vanilla extract to the batter
  • 8. Beat until smooth
  • 9. Transfer dry ingredients to batter
  • 10. Beat until blended
  • 11. Add carrot to the batter
  • 12. Mix until combined
  • 13. Spoon batter into mini muffin pan
  • 14. Bake until springy to touch - 15 min, 175°C
  • 15. Transfer onto cooling rack
  • 16. Add unsalted butter, cream cheese, vanilla extract and powdered sugar to a clean large mixing bowl
  • 17. Beat until smooth - high speed
  • 18. Frost muffins

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