These easy to make gluten free, healthy carrot muffins are packed full of flavour and goodness. They make a great breakfast, healthy snack or lunchbox idea.
These healthy carrot muffins are super light and fluffy and full of delicious and nutritious ingredients.
Instead of traditional plain flour I used a mixture of naturally gluten free buckwheat flour and ground almonds (almond flour). 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 combination of ground almonds and flour (both buckwheat and regular wheat flour) makes fluffier muffins. I've also used this combination in many other muffins recipes including gluten free blueberry muffins with maple syrup, blood orange muffins, as well as lemon marzipan muffins.
Equipment you'll need:
- Kitchen scale/measuring cup and spoon
- 2 large bowls, whisk and spoon
- Vegetable peeler and grater
- 12-hole muffin pan and paper cases (optional)
- Cooling rack
How to make healthy carrot muffins: step-by-step
Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
1.In a bowl combine the flour, ground almonds, baking powder, sugar, spices, salt and chia seeds. Stir thoroughly using a whisk.
2. In another bowl whisk together the eggs, milk and oil until smooth.
3. Stir in the grated carrot.
4. Combine both mixtures and stir only until the dry ingredients are no longer visible.
5. Spoon the batter into your muffin pan and bake for 23 minutes.
6. Remove from the oven and leave to cool for 10 minutes, then transfer the muffins onto a rack.
Another healthy bake using carrots you might like is carrot scones recipe with walnuts.
Do I have to use chia seeds
No, you don't!
You can swap the chia for poppy seeds, a handful of sultanas or raisins, or crushed nuts (macadamia, hazelnut or brasil nuts). Use approx. 1/3 up to half a cup of these.
Top tips for making gluten free carrot muffins
- Grate the carrots finely, not coarsely.
- Do not overmix the batter. Stir just to combine.
- Make it dairy free: You can swap the milk for a dairy free milk alternative. You could also use apple juice instead of milk (if you do then add 20 g less sugar into the batter).
- Best served warm. Store leftover muffins in an airtight container for up to 3 days.
- Freeze for up to 3 months.
More gluten free muffin recipes
Check out also this collection of 18 easy vegetable breakfast recipes.
Keep in touch
If you make this carrot muffins recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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Healthy Carrot Muffins (Gluten Free)
Ingredients
- 200 g carrot peeled, finely grated
- 160 g buckwheat flour (1.33 cups)
- 120 g ground almonds/almond flour (1.07 cups)
- 3 tbsp chia seeds
- 2.5 tsp baking powder gluten free
- 100 g light brown sugar (0.45 cups)
- 1.5 tsp each: ginger powder and cinnamon
- 1/5 tsp fine sea salt
- 2 medium eggs
- 80 ml vegetable oil
- 240 ml milk
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases.
- In a large bowl combine the flour, ground almonds, chia, sugar, spices, salt and baking powder. Stir thoroughly using a whisk.
- In another bowl whisk together the eggs, oil and milk until smooth. Add the grated carrot and stir. Add the dry mixture all at once and stir just to combine. Spoon the mixture into the muffin cases and bake for 23 minutes. Remove from the oven and set aside for 10 minutes then transfer the muffins onto a rack.
Notes
- Grate the carrots finely, not coarsely.
- Do not overmix the batter. Stir just to combine.
- Make it dairy free: You can swap the milk for a dairy free milk alternative. You could also use apple juice instead of milk (if you do then add 20 g less sugar into the batter).
- Best served warm. Store leftover muffins in an airtight container for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
RECIPE LINK PARTIES
I am bringing this carrot muffins recipe with chia 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:)