Name: Healthy Carrot Muffins (Gluten Free)
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
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

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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.

Flour, sugar, spice and chia seeds in large yellow bowl with green whisk on top.

2. In another bowl whisk together the eggs, milk and oil until smooth.

2 eggs with milk in large white bowl with green whisk.

3. Stir in the grated carrot.

Grated carrot with wet muffin mixture in large white bowl with spoon.

4. Combine both mixtures and stir only until the dry ingredients are no longer visible.

Carrot muffin batter in large white bowl with spoon.

5. Spoon the batter into your muffin pan and bake for 23 minutes.

Muffin batter in 6-hole muffin pan with blue flowery pattern against white background.

6. Remove from the oven and leave to cool for 10 minutes, then transfer the muffins onto a rack.

6 carrot muffins in ceramic white pan with blue flowery pattern.

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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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.

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