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    Gluten Free Apple Carrot Muffins

    Feb 29, 2020 · 3 Comments

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    a cream plate with three gluten free apple carrot muffins with glaze drizzled over them

    These easy and healthy gluten free apple carrot muffins are moist and make a great breakfast. This recipe is the best for quick and simple muffins. They are very similar to morning glory muffins.

    These gluten free apple carrot muffins are great plain or with some simple icing made from powdered sugar and milk drizzled over top of them. If you are wanting to stay a bit healthier and cut back on sugar these muffins are still delicious without the icing.

    We love muffins in our household for an easy breakfast or snack to have on hand. It's nice to be able to quickly put these together, bake them all at once and have twelve ready to go. If they don't get eaten pretty quickly I put them in an airtight container or bags and store them in the fridge.

    a metal cooling rack of gluten free apple carrot muffins with glaze drizzled over top of them

    How do you get gluten free muffins to rise?

    Your gluten free flour plays big role in whether or not your muffins rise. Since there isn't gluten it helps if there is xantham 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.

    Gluten Free Apple Carrot Muffin Supplies

    How to store gluten free muffins

    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.

    How do you make gluten free muffins moist?

    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.

    Gluten Free Apple Carrot Muffin Ingredients

    • Brown Sugar
    • Eggs
    • Unsalted Butter
    • Buttermilk
    • Vanilla Extract
    • Apples
    • Carrots
    • Dried Shredded Coconut
    • Gluten Free Flour
    • Ground Cinnamon
    • Baking Powder
    • Baking Soda
    • Sea Salt

    If you like this recipe you may also enjoy:

    Gluten Free Buttermilk Pancakes
    Gluten Free Tater Tot Breakfast Casserole
    Gluten Free Bagels
    Gluten Free Chia Pudding Breakfast Parfait
    Gluten Free Banana Muffins

    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 25% off your first order!

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    Gluten Free Apple Carrot Muffins


    • Author: Elaine VanVleck
    • Total Time: 40 minutes
    • Yield: 12 muffins 1x
    Print Recipe
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    Description

    These easy and healthy gluten free apple carrot muffins are moist and make a great breakfast. This recipe is the best for quick and simple muffins. They are very similar to morning glory muffins.


    Ingredients

    Scale

    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 12 muffins cups with liners and set aside.

    In the bowl of your 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 12 regular muffin cups.

    Bake at 350 degrees for 20 minutes or until the muffins are golden brown.

    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
    • Method: Baking
    • Cuisine: Gluten Free

    Keywords: gluten free, muffins, apple, carrot, coconut, healthy, easy, moist, recipe, best, morning glory, breakfast, simple, quick, snack

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    More Gluten Free Recipes

    • Frozen Cranberry Margarita Mocktail
    • Easy Gluten Free Christmas Recipes
    • Gluten Free Ground Beef Pasta Casserole
    • Easy Gluten Free Christmas Cookie Recipes

    Sharing is caring!

    263 shares
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    • Share115

    Reader Interactions

    Comments

    1. Kitchen Warriors says

      February 29, 2020 at 5:28 pm

      cool idea!

      Reply
    2. Jessica Peck says

      October 08, 2020 at 7:55 am

      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!

      Reply
      • smallfarmbiglife says

        October 10, 2020 at 5:13 pm

        Hi Jessica! I'm so glad you liked this recipe. Thank you so much for leaving a comment. ~Elaine

        Reply

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