Recipe: Gluten Free Carrot Mini Muffins


Mini carrot muffins. These are the perfect little muffins for your day. They are gluten free, dairy free, and simply delicious!

My mother is always trying new ways to get my brother to eat more vegetables and fruit and these mini muffins are the perfect way to do it.

Most carrot muffin recipes include grated carrot…but instead we pureed these in our vitamix to hide the carrot texture for my little brother. Of course, you can always add some freshly grated carrot on top if you want a more traditional texture



  • 5 Large carrots
  • 1/2tsp Baking powder
  • 1 cup Trader Joe’s Gluten Free Flour
  • 1/2 cup Oat Flour
  • 3/4 cup Raw Sugar
  • 1/2 cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ginger
  • 1/4 tsp Pumpkin Pie Spice
  • 1/3 cup Avocado Oil
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 3 Eggs
  • 1 tsp Vanilla

It looks like a lot of ingredients…and a lot of work. But it really is not that hard in the least. It is all the spices that you add that make it look so intense.


  1. It is easiest to start off with the carrots. Place your peeled carrots in a Vitamix, Nutri-bullet, Blender etc. and start blending. Add the avocado oil to help create a creamy texture. Set aside.
  2. In a separate bowl add all of your dry ingredients along with the spices stir slightly. Make sure to measure your flours lightly (don’t pack it down hard) otherwise your muffins will end up too dense and flavorless.
  3. Whisk your eggs and vanilla in a bowl and add the dry ingredients to it.
  4. Add your carrot mix to everything else.
  5. Voila! That is all the mixing that you need to do…now, preheat your oven to 350 degrees.
  6. We used a 48 mini muffin tin from A.C.Moore that makes 1.5″ muffins. They are really cute. But feel free to use any size muffin pan that you want.
  7. Make sure to put muffin papers in your muffin tin…or else these muffins will not come out…just trust me on this one…
  8. Put your mini muffins in the oven and let cook until done, only about twenty-five minutes. They cook fast. Let cool before enjoying.

As you can see from the above picture we added walnuts to some of them…and raisins…and kept some plain…


Try any toppings that you think would be good. My family and I also made a molasses cream cheese icing to top them. I will be showing that recipe soon as well as it was absolutely delicious and so very easy.

Or just keep them plain…


(As you can see, these were the disaster muffins because I did not place the papers down..they still tasted good.)


For 1 of 48 mini muffins:

  • CALORIES: 47
  • calories from fat: 15
  • TOTAL FAT 1.7 g
  • saturated fat 0.3 g
  • CHOLESTEROL: 12 mg
  • SODIUM: 9 mg
  • POTASSIUM: 20 mg
  • CARBS:4.4 g
  • FIBER 0.2 g
  • SUGAR: 0.3 g
  • PROTEIN: 0.5 g

Vitamin A 22% Vitamin C 1% Iron 1%