These healthy, delicious Gluten Free Breakfast Carrot Muffins with Chia are dairy free, high in protein but low in both sugar and fat. Great for breakfast, as a snack or healthy lunchbox idea.
Every now and again I feel a compulsion to make muffins. Quite frequently actually. They make a great mid-morning snack so I like to make a batch at least once a week to be able to enjoy them regularly.
Gluten free muffins
In this breakfast carrot muffin recipe instead of traditional plain flour I used a mixture of buckwheat flour and ground almonds. So the recipe is wheat free. Buckwheat flour has a distinct flavour which can be a little overpowering so the ground almonds tone it down. As a result the buckwheat flavour is quite subtle. Plus the addition of the ground almonds makes fluffier muffins. I’ve also used this combination in these Gluten Free Blueberry Muffins with Maple Syrup as well as these Blood Orange Buckwheat Muffins recipe.
Dairy free breakfast muffins
This healthy carrot muffin recipe also contains no dairy – I used apple juice instead of milk. I also chose oil instead of butter. I used cold pressed rapeseed oil but you can use any good quality vegetable oil.
Low sugar healthy muffins
I always try to keep the fat and sugar content in all my recipes as low as possible and this carrot cake muffins recipe is no exception. I used naturally sweet apple juice and only 5 tablespoons of sugar. To make these muffins even more nutritious I also added chia seeds into the batter. I chose all the ingredients very carefully to create a healthy as well as delicious breakfast muffin recipe.
For more healthy breakfast recipes using vegetables see my post on How To Eat More Vegetables For Breakfast.
More gluten free breakfast muffin recipes
Gluten Free Apple Muffins with Coconut
Sweet Potato Frittata Muffins with Cauliflower
Gluten Free Breakfast Carrot Muffins with Chia
Ingredients
- 2 cups finely grated carrot
- 1 cup buckwheat flour
- 1 cup ground almonds
- 4 tablespoons chia seeds
- 2 teaspoons baking powder
- 1 tsp each: ground ginger and cinnamon
- 1 egg
- 1/4 cup vegetable oil
- 1 cup apple juice
- 5 tablespoons sugar
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin tin with 12 muffin cases.
- Combine the flour, ground almonds, chia, spices and baking powder. Set aside.
- In a large bowl whisk together the egg, oil and sugar. Add the apple juice, carrots and stir well to combine. Add the dry mixture all at once and stir until the dry ingredients are no longer visible. Spoon the mixture into the muffin cases and bake for 23 minutes. Remove from the oven and place on a cooling rack.
Pin Gluten Free Breakfast Carrot Muffin with Chia
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RECIPE LINK PARTIES
I am bringing my healthy Gluten Free Carrot Cake Muffins (Dairy Free) to Got 2 Be Gluten Free. Also sharing with Fiesta Friday. This week’s co-hosts are Petra @ Love Food Eat and Zeba @ Food For The Soul.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
What an Awesome muffin recipe..It looks fabulous
What a great recipe! It sounds absolutely delicious, Chia seeds is a big favorite of mine and even better in these muffins! Happy Fiesta Friday 🙂
I may also try these without the egg. They sound so tasty and a great flavour combination.
Thanks! let me know how they turn out:)
Gosh, these muffins look so interesting. They are completely outside of my experience where ingredients are concerned, but you’ve definitely got me curious so I think I shall have to start collecting the necessary! lol 🙂
Thanks Jenny, I admit I don’t use these ingredients too often either but I do like to experiment with food and I feel very happy whenever a new recipe comes together nicely – this one did 🙂
We love chia seeds so I know for a fact that these would be a hit here! I am going to pin this on to my to try board for later x
Thanks Kirsty!
These sounds tasty and easy to make. Wonderful combination of carrots, chia, almonds. Thanks for stopping by the blog.
Thank you! They were delicious and very easy to make:)
These sound delicious. I wonder what would happen if you left the egg out…? Might have to try! Thanks for linking with #CookBlogShare this week x
I never tried making vegan muffins, I suppose they would still be ok, maybe less fluffy? I might give it a try…
Really love these – they sound so healthy and look delicious!! Pinning to my Must Make board! Eb x
Thanks again Eb:)