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.
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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
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
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.
More Recipes You Might 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
- 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
