Gluten Free Carrot Muffins

These gluten free carrot muffins are a quick, healthy substitute for carrot cake.  They use cholesterol-fighting oats instead of wheat.  The coconut oil is also a pleasant wholesome addition.  These muffins also have an entire pound of carrots – a very nice way to get your beta carotene!  The texture is especially soft and scrumptious … your friends won’t believe that they contain no wheat at all.  The next time you get a craving for fat-laden carrot cake, reach for this yummy alternative instead.  Your taste buds and waistline will thank you!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 24 muffins
Serving Size: 1 muffin


  • 1 3/4 cups organic oat groats or steel cut oats
  • 1 1/2 cup organic brown sugar
  • 4 tsp organic cinnamon
  • 1/2 tsp cardamom, ground (optional)
  • 1/2 tsp ginger, powdered
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp tapioca flour
  • 1/4 tsp organic yogurt
  • 1/4 tsp real salt
  • 4 organic eggs
  • 2/3 cup coconut oil (brought to room temperature)
  • 2 TBSP organic vanilla extract
  • 16 oz organic carrots (completely minced in a food processor)
  • 8 oz can of crushed pineapple, drained


  1. Preheat oven to 350 degrees F.
  2. Using a grain mill, process the oats into flour.
  3. Add oat flour and all other ingredients in a large bowl.
  4. Use a handheld mixer to blend ingredients well.
  5. Distribute into 24 greased muffin wells.
  6. Bake for 35-45 minutes, or until set in the middle.


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