Gluten Free Carrot Cake Muffins with Walnuts, Oats & Prunes
These gluten free carrot cake muffins are tender, moist and dense, but in a good way, loaded with lots of healthy ingredients like carrots, gluten free oats, walnuts, and prunes that will keep you energized all morning long.
Equipment
- Muffin Scoop
Ingredients
- 2 cups all purpose gluten-free flour blend I prefer Bob's Red Mill 1 to 1
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum omit if your flour blend contains xanthan or other gums
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 2 extra large eggs room temperature
- ½ cup whole milk
- ½ cup butter 1 stick – melted, and slightly cooled
- 2 teaspoons pure gluten free vanilla extract
- 2 large carrots shredded
- 1 cup chopped walnuts
- 10 prunes chopped (about 100 g)
- 1/2 cup oats certified gluten free
- 2 tbsp raw sugar for sprinkling on the top of each muffin
- flaky sea salt optional
Instructions
- Preheat the oven to 400°F. Spray the cups of a 12 cup muffin tin with gluten free cooking spray or line with paper liners.
- Whisk the flour, sugar, baking powder, salt, xanthan gum (if using), and spices together in a large bowl. Add the eggs, milk, butter and vanilla and whisk until smooth. Fold in carrots, walnuts, prunes and oats.
- Fill each muffin cup slightly more than half way. Sprinkle each with ½-1 teaspoon of the turbinado sugar and flaky sea salt, if desired. Bake about 18-22 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.
Nutrition
Serving: 1muffinCalories: 327kcalCarbohydrates: 44gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 49mgSodium: 254mgPotassium: 182mgFiber: 4gSugar: 24gVitamin A: 2368IUVitamin C: 1mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!