• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cinnamon and Kale
  • Home
  • Recipes
    • Healthy Breakfast Recipes
    • Healthy Cakes, Desserts and Treats
    • Easy Healthy Dinners
    • Healthy Lunches and Savoury Snacks
    • Healthy Sauces
    • Healthy Soups
    • Vegetables and Salads
  • Healthy Eating
    • 12 easy ways to eat more veg
    • How to eat less sugar
    • How to eat more fibre
  • About Cinnamon and Kale
  • Connect

    • Facebook
    • Pinterest
menu icon
go to homepage
  • Cakes, desserts and treats
  • Easy Healthy Dinners
  • Lunches/nibbles
  • Healthy Soups
  • Breakfast
  • Vegetables and Salads
  • Healthy Sauces
    • Facebook
    • Pinterest
  • search icon
    Homepage link
    • Cakes, desserts and treats
    • Easy Healthy Dinners
    • Lunches/nibbles
    • Healthy Soups
    • Breakfast
    • Vegetables and Salads
    • Healthy Sauces
    • Facebook
    • Pinterest
  • ×

    "Home" » Recipes » Healthy Breakfast Recipes

    Gluten Free Carrot Muffins

    Published: Apr 8, 2021 · Modified: Dec 9, 2021 by Wendy

    Jump to Recipe Print Recipe

    These gluten free carrot muffins have the fragrant flavour of cardamom and cinnamon, and the natural sweetness of carrots. They are made using oats rather than wheatflour, with no refined sugar. Who would have thought eating vegetables for breakfast could be so delicious?

    Gluten free carrot muffins

    Can muffins really be healthy?

    So many muffins are made with refined flour and lots of added sugar. But it is possible for muffins to be a healthy option. This recipe uses whole oats, which are ground to a flour-like consistency during the mixing process. Oats are a wholegrain, which means they are high in fibre, and a natural source of vitamin B. Making baked goods with oat flour is a good way to avoid wheat. (If you want to try baking with quinoa or coconut flour to vary things further, then give these quinoa breakfast muffins, or coconut flour blueberry muffins a try.)

    Many supermarket muffins contain over a tablespoon of sugar and fat per muffin, but this recipe has less than a third of that. Each muffin contains a teaspoon of olive oil, a teaspoon of honey, lots of oats and carrot, plus some egg. That's a pretty healthy breakfast, or snack at any time of day:). Gluten free carrot muffins will also keep you feeling full, due to the fibre which helps to keep your blood sugar levels steady.

    Ingredients

    Oats. You'll need porridge oats for this recipe. To ensure that the recipe is gluten free, make sure that you buy certified oats that have been processed in such a way that they cannot become contaminated with other grains

    Carrots. Any type will work in this recipe. Carrots are a great source of beta carotene, and they result in a beautiful golden coloured muffin. The natural sweetness of carrots means that the muffins need very little extra sugar

    Olive oil. I use extra virgin olive oil as it has higher levels of nutrients. As there is only a small amount in the recipe, you will not really notice the flavour of the oil. If you prefer, you could use coconut oil, or even melted butter

    Eggs help to bind the muffin mixture, and add extra protein and nutrients

    Honey: I find 2 tablespoons of honey adds the right level of sweetness to these gluten free carrot muffins. If you prefer, use maple syrup

    Spices and flavourings. Cardamom is quite strong , so just ¼ teaspoon will allow the flavour to come through. If you are using cardamom pods rather than ground cardamom, then you'll need 2-3 pods. Lightly crush the pods to remove the seeds, then grind the seeds in a mortar and pestle. Cinnamon and vanilla extract further bring out the natural sweetness in the muffins and complement the flavour of the carrots. Of course you can vary the spices if you prefer - allspice, ginger or nutmeg would also work well, or use a teaspoon of mixed spice

    Raisins: these are entirely optional, but they do go well in these muffins. Alternatively, you might like to try adding nuts such as walnuts or pecans

    Baking powder will give the muffins a bit of lift. But they do not rise a huge amount, so make sure to fill your paper cases to the top

    How to make gluten free carrot muffins

    Place the oats in the bowl of the food processor and blitz until they turn to a coarse flour. Add the roughly chopped carrots, and blitz again until they are very finely chopped.

    Carrot and oats in food processor

    Add the oil, honey, eggs, spices, vanilla extract and baking powder.

    Ingredients in food processor

    Blitz until thoroughly mixed.

    Raw mixture for healthy carrot cake muffins

    Stir in the raisins by hand so that they remain whole

    Spoon into paper cases and bake for 20 minutes in a preheated oven at 180 degrees. Your gluten free carrot muffins should be springy to the touch.

    Gluten free carrot muffins on rack

    What if I don't have a food processor?

    If you don't have a food processor or blender to make the muffins, then it's best to use ready ground oat flour rather than whole oats. Finely grate the carrots, then mix in the other ingredients.

    Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
    You can also follow me on Pinterest and Facebook.

    You might also like to try...

    • Healthy apple muffins
    • Healthy blueberry muffins (gluten free)
    • Healthy breakfast muffins (with quinoa)
    • Gluten Free Scones (without xanthan gum)
    Gluten free carrot muffins

    Gluten Free Carrot Muffins

    Wendy
    These gluten free carrot muffins have the fragrant flavour of cardamom and cinnamon, and the natural sweetness of carrots. They are made using oats rather than wheatflour, with no refined sugar. Who would have thought eating vegetables for breakfast could be so delicious?
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Breakfast
    Cuisine Healthy
    Servings 6
    Calories 263 kcal

    Ingredients
      

    • 200 g porridge oats
    • 200 g carrots washed and roughly chopped
    • 2 tablespoon olive oil
    • 2 tablespoon honey
    • 2 eggs
    • ¼ teaspoon ground cardamom
    • ½ teaspoon ground cinnamon
    • ½ teaspoon vanilla extract
    • 1½ teaspoon baking powder
    • 80 g raisins

    Instructions
     

    • Preheat the oven to 180 degrees
    • Place the oats in a food processor and blitz until powdery. Add the chopped carrot, and blitz until finely chopped. Add the olive oil, honey, spices, vanilla extract, eggs and baking powder and pulse until mixed. Stir in the raisins by hand.
    • Spoon the mixture in a muffin tin lined with paper cases, and bake for 20 minutes until golden and springy to the touch.
    Keyword Brunch, Gluten free

    Please note nutritional information is for guidance only

    « Healthy Fish Pie
    Healthy Meals for One - tips for cooking for yourself »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Stay Connected

    • Facebook
    • Pinterest
    Wendy Faulkner, creator of Cinnamon and Kale

    Hi, I'm Wendy.
    Welcome to Cinnamon and Kale.
    Here you'll find lots of delicious, easy recipes and tips for a healthier diet.

    More about me →

    Recent posts

    • Rhubarb and Custard Muffins
    • Nettle and Mint Tea
    • Rhubarb Custard Fool
    • Elderflower Tea
    • Asparagus and Eggs
    • Healthy Hollandaise Sauce

    Popular recipes

    • Easy homemade custard without cream
    • No added sugar fruit cake
    • Quick and healthy mackerel pate
    • Healthy honey and almond marzipan
    • Cheese Sauce with Cornflour
    • Healthy apple flapjacks

    Categories

    • Healthy Breakfast Recipes
    • Healthy Lunches and Savoury Snacks
    • Easy Healthy Dinners
    • Healthy Cakes, Desserts and Treats
    • Healthy Sauces
    • Healthy Soups
    • Vegetables and Salads
    • Healthy Drinks
    • Healthy Eating

    Footer

    ↑ back to top

    Privacy policy

    Contact us

    Copyright © 2022 Cinnamon and Kale