Fall on the farm means apples everywhere, so these gluten free apple carrot muffins have become one of my go to breakfasts this time of year. They come together in one bowl and bake up soft and moist, with shredded carrot and fresh apple in every bite.
Inspired by classic morning glory muffins, this apple carrot muffins recipe is quick enough for a busy morning but tastes just like carrot cake.
They are easy to make ahead too, so I usually bake a double batch and freeze half for the weeks when there is no time to cook.
The batter comes together with pantry staples and takes about ten minutes to mix. Even on my busiest mornings I can have a warm muffin in hand before chores.
If you're looking for more muffin recipes try my Gluten Free Banana Bread Muffins, my Gluten Free Zucchini Muffins, my Gluten Free Blueberry Oat Muffins or my Gluten Free Banana Oat Muffins.
You can find all my breakfast recipes here: Gluten Free Breakfast Recipes
Jump to:
- Why You'll Love This Recipe
- Tips for Moist, Fluffy Gluten Free Muffins
- Easy Swaps and Mix In Ideas
- How to Store and Freeze
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Apple Carrot Muffin Supplies
- More Recipes You Might Enjoy
- Gluten Free Apple Carrot Muffins
- Apple Carrot Muffins Ingredients
- Instructions
Why You'll Love This Recipe
This apple carrot muffins recipe comes together in one bowl with simple pantry ingredients. It is quick enough for a busy weekday morning but tastes just like carrot cake, which makes it a favorite with kids and adults alike. No fancy equipment or hard to find ingredients required.
Tips for Moist, Fluffy Gluten Free Muffins
Gluten free muffins can turn dry if the batter is overmixed or the pan is left in the oven too long. Mix just until the dry ingredients disappear into the batter. The shredded carrot and finely chopped apple add natural moisture, so resist the urge to add extra flour even if the batter looks a little wet. Check the muffins at 18 minutes and pull them as soon as a toothpick comes out clean.
Easy Swaps and Mix In Ideas
This recipe is easy to customize. A few simple swaps and add ins let you make it your own:
- Swap the buttermilk for full fat coconut milk with a splash of apple cider vinegar, and use dairy free butter in place of regular butter, for a dairy free version.
- Fold in a handful of chopped walnuts or pecans, or swap the shredded coconut for raisins, for extra texture.
How to Store and Freeze
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, let the muffins cool completely, wrap each one individually, and place them in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave for 20 seconds before serving.
Top Tip
Chop your apple into small, even pieces so it bakes through evenly and blends into every bite instead of sitting in large chunks. This also helps the muffins hold together better when you peel back the liner.
Frequently Asked Questions
Your gluten free flour plays big role in whether or not your muffins rise. Since there isn't gluten it helps if there is xanthan gum to make up in texture for being gluten free.
You should also be using baking powder. A muffin recipe without baking powder is not going to rise very well. Some people may not mind, but I like a fluffy muffin with lots of the delicious top to drizzle frosting over.
Since these homemade muffins don't have preservatives in them they won't last out on the counter very long. You can leave them in a sealed container for a couple of days on the counter, but then I highly suggest moving them to the fridge so they don't ruin.
Your gluten free muffins being moist comes down to your wet ingredients. You need to have enough oils or eggs so they aren't dry. In this recipe I also added buttermilk so these muffins are super moist and fluffy.
If you are making gluten free muffins that aren't moist trying adding a bit more butter, buttermilk, or applesauce. There is a fine line though! If you add too much you will lose the fluffiness of the muffins.
Didn't find the answer you're looking for?
Ask AI to answer based on this recipe:
Apple Carrot Muffin Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Print
Gluten Free Apple Carrot Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These gluten free apple carrot muffins are soft, moist, and packed with shredded carrot and fresh apple. They taste just like carrot cake and come together in one bowl.
Ingredients
- 1 cup Brown Sugar
- 2 large Eggs
- ½ cup Unsalted Butter, melted
- ¾ cup Buttermilk
- 2 tsp. Vanilla Extract
- 1 cup Apple, peeled, cored and finely chopped
- ⅔ cup Carrot, shredded
- ⅓ cup Dried Shredded Coconut
- 2 cups Gluten Free Flour
- 1 ½ tsp. Ground Cinnamon
- 3 tsp. Baking Powder
- 1 ½ tsp. Baking Soda
- 1 tsp. Sea Salt
Instructions
Preheat your oven to 350 degrees.
Line a 12 muffin pan with liners and set aside.
In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.
Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.
Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.
Divide the batter between the cups of 12 muffin pan.
Bake at 350 degrees for 20 minutes or until the muffins are golden brown.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
If you want to drizzle frosting over the muffins mix 1 cup of powdered sugar with 1 tablespoon milk. Stir together until smooth and drizzle over each muffin.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
If you make these gluten free apple carrot muffins, I would love to hear how they turned out. Leave a star rating and a comment below, it helps other readers find this recipe too.
Apple Carrot Muffins Ingredients
Instructions
Preheat your oven to 350 degrees.
Line a 12 muffin pan with liners and set aside.
In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.
Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.
Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.
Divide the batter between the cups of 12 muffin pan.
Bake at 350 degrees for 20 minutes or until the muffins are golden brown.
Kitchen Warriors says
cool idea!
Jessica Peck says
These muffins came out great!! No one knew they were glueten free. I was even asked for the recipe.They are moist and delicious. I skipped the icing for the top because it taste great without. Its not too sweet but also not bland either. I had to substitute the dairy for alternatives like for the butter milk i did full fat coconut milk with apple cider vinegar. And the butter i used a vegan butter. Like I said it came out great!! Will be making these again for sure. Thank you!
smallfarmbiglife says
Hi Jessica! I'm so glad you liked this recipe. Thank you so much for leaving a comment. ~Elaine