Gluten-Free Carrot Coconut Muffins
User Reviews
5
Gluten-Free Carrot Coconut Muffins
Description
Gluten-Free Carrot Coconut Muffins start with a dry mix of gluten-free all-purpose flour, sugar, salt, baking soda and powder, cinnamon, nutmeg, shredded coconut, and chopped walnuts. Wet ingredients include Greek yogurt, applesauce, avocado or coconut oil, eggs, and vanilla extract, combined with grated carrots to add natural sweetness and moisture. The flour mixture is folded into the wet mix just until combined to avoid toughness.
Baked at 350°F for about 25 minutes, the muffins develop a golden top with a moist inside that balances the earthiness of carrots with cinnamon-spiced warmth and the coconut’s sweetness and texture. The walnuts provide crunch dispersed throughout.
These muffins are convenient make-ahead options that offer gluten-free home baking with familiar flavors and textures enhanced by coconut and nuts.
Ingredients
DRY INGREDIENTS
- ½ cup all-purpose flour King Arthur or Bob's Red Mill, gluten-free, 2 TBSP
- ¼ cup granulated sugar
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp cinnamon plus a little extra if you're a cinnamon nut like I am
- ⅛ tsp ground nutmeg
- ¼-½ cup walnuts chopped
- ½ cup coconut sweetened shredded
WET INGREDIENTS
- ¼ cup yogurt plain, Greek
- 2.5 TBSP applesauce (I used a granny smith applesauce - delicious!)
- 1.5 TBSP avocado oil or melted coconut oil
- 1 egg or 1 flax egg, large
- ½ tsp vanilla
- ¾ cup carrot finely shredded/grated
Instructions
- Preheat oven to 350℉.
- Line a 6-count muffin tin with paper liners and get to work!
- In a large bowl, combine dry ingredients: flour, baking soda, baking powder, salt, nutmeg, cinnamon, + sugar.
- Add chopped walnuts and shredded coconut to the dry mixture.
- In a separate bowl, whisk together applesauce, oil, eggs, yogurt, and vanilla.
- Add carrots to wet mixture and mix well.
- Combine both bowls (wet and dry) by folding the carrot mixture into the flour mixture until a batter is formed. Don't over-mix.
- Next pour your batter into the muffin liners and bake at 350℉ for 25 minutes.
- Do the tooth-pick test around 20-24 minutes to see if they cook a little quickly due to oven variations. Once the tooth pick comes out clean pull them from the oven, remove muffins from the tin and allow to cool on a wire cooling rack.
- Enjoy!
Notes
- Nutrition estimates provided are approximate; adjust ingredients as needed for dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 290mg | 12% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 2715IU | 54% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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