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Carrot Cake Muffins (GF & DF)

Looks like I'm on a muffin streak around here!

My last post was for those chocolate protein muffins and, well, today I have another muffin recipe for you!

This past week my family has been sick and I have been taking my place as homeopathic nurse trying to heal these people from the flu. Their appetites haven't been what they usually are, so trying to make palatable muffins for them (filled up with sneaky good stuff) was the goal here.

I tend to make gluten-free baked goods, even though I don't have a gluten sensitivity or allergy. I personally like the flours with more nutrition in them versus a bleached, refined flour for baking.

This all purpose gluten-free flour has impressed me over and over again. I've subbed it in recipes that are not gluten-free and each and every time whatever baked good has come out fluffy, light and delicious! ...which if you know a thing or two about gluten-free baking, one thing is for sure - it can be hard as a rock!

Check out the gluten-free all purpose flour:

*note: there are affiliate links in this post, clicking and buying from these links gives me a few pennies in my bucket at no extra cost to you - thanks for you support!

My kids and I had a fun time baking together today. I love using the kitchen to have one on one time with my kids. It's our little at-home dates we get to have to make the ordinary a little more special.

Try these muffins out with your kids! I know they'll love them!

Carrot Cake Muffins


1 tsp baking soda

2 tsp baking powder

pinch of salt

1 tsp cinnamon

1/4 cup real maple syrup

1 cup milk (can use almond or dairy milk)

1/4 cup + 2 Tbsp nut butter (can use almond or peanut butter)

2 tsp vanilla

2 bananas, mashed

1 cup grated carrot

1/2 cup chopped walnuts

Optional: cinnamon sugar mixture to sprinkle on top before baking


1) Prepare muffin tins with paper liners. Preheat oven to 350*F.

2) In a large bowl combine the flour, baking soda, baking powder, salt and cinnamon together.

3) Stir in the milk, nut butter, vanilla, and bananas until well incorporated. Fold in the grated carrot.

4) Using a cookie scoop, fill each muffin tin with batter, equally distributing the batter in each muffin cup. Sprinkle on top a few chopped walnuts and cinnamon sugar (if using).

5) Bake for 20-25 minutes, until the center of the muffin comes out clean when skewered with a toothpick.


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