5 from 12 votes
Gluten-Free Carrot Coconut Muffins
These Gluten-Free Carrot Coconut Muffins combine grated carrots with a blend of gluten-free flour, shredded sweetened coconut, chopped walnuts, and warm spices like cinnamon and nutmeg. The wet ingredients include applesauce, yogurt, avocado oil, and egg which create moistness and tender crumb. Baking yields muffins that are lightly spiced with a contrast of crunchy nuts and chewy coconut, suited for breakfast or snacks.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
muffins
Calories:
192 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
Notes
- Nutrition estimates provided are approximate; adjust ingredients as needed for dietary needs.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 muffins
Amount Per Serving
Calories 192
% 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.