These Gluten Free Apple Carrot Muffins are an easy, cozy bake that's perfect for busy mornings and snack time. Inspired by classic morning glory muffins, this apple carrot muffins recipe combines apple and carrot for a soft, comforting texture that's naturally kid approved.
They're quick and easy to make, making them ideal as a grab and go breakfast or afternoon snack.
Lightly sweet and satisfying, these homemade apple carrot muffins feel wholesome without sacrificing flavor. They work beautifully as breakfast muffins, lunchbox treats, or a simple vegetable breakfast muffin option.
If you're looking for healthy gluten free apple carrot muffins that are easy to bake and loved by the whole family, this recipe fits the bill perfectly.
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
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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.
Supplies
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PrintGluten Free Apple Carrot Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
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
- 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.
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
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.
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