Gluten Free Carrot Cake Muffin

Recipe: Gluten Free Carrot Cake Muffin

3 minutes to read
Shalvi Mohindra

Shalvi Mohindra

Pastry Chef and Chocolatier

Difficulty: Easy

Ready In: 40 Minutes

Makes: 12 muffins

Ingredients

  • 1 ¼ Tbsp Almond Flour
  • 2 Tbsp Coconut Flour
  • ½ tsp Baking Soda
  • ⅛ tsp Salt
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ¼ cup Crushed Pistachios or Walnuts
  • 2 Medium Sized Eggs
  • ⅓ cup Coconut Oil (melted, not hot) or Olive Oil
  • ⅔ cup Milk
  • ⅓ cup Soft Brown Sugar (loosely packed)
  • 1 tsp Vanilla Essence
  • 250 gm Grated Carrots
Ingredients for Carrot Cake Muffins
Gluten-free Carrot Cake Muffin Ingredients.

Instructions

1.  Preparation

Preheat the oven to 180 degrees celsius. Prepare muffin tins with cupcake liners.

2. Mix ingredients

In a large bowl mix together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger and nutmeg and walnuts. Add melted coconut oil, mix well.

In another bowl, combine eggs, milk, vanilla and brown sugar.

3. Combine wet and dry ingredients

Whisk wet ingredients into dry.

Prepare the mix
Mix wet & dry ingredients.
4. Add carrots

Add carrots and mix well.

Add carrots
Add the main ingredient.
5. Place the mixed ingredients into the tin

Portion into the muffin tin, filling a little more than ¾ of the cups.

Portion the mix into the muffin tin
Ready to bake.
6. Ready to bake

Bake for 20 minutes on a medium rack in the oven, and 10 minutes on the top most rack to get some color on the top.

Gluten Free Carrot Cake Muffin - ready to serve
Ready to serve.
Pro Tips:
  • When stored in an airtight container, muffins will stay fresh 5 days in the fridge or up to 3 months in the freezer.
  • The melted coconut oil is not added to the wet mixture because, once in contact with cold milk, the coconut oil will solidify, which won’t result in a good mixture. If you are using olive oil instead, you can add that to the wet mixture.
  • The cupcakes will not rise much, so don’t worry about filling the cupcake liners till the top.

Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with Bohemein Chocolate, where all the products are freshly made using no preservatives or artificial flavours.

When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.

This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.

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