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An aerial image of gluten free carrot muffins topped with cream cheese icing, flowers and pastel mini Easter eggs

Gluten free carrot muffins

Nut free, xanthan gum free, dairy free option, vegan option
*Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
5 from 3
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert, Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 9 muffins

Equipment

  • 12 hole muffin tin with 7cm (w) x 4cm (h) holes (roughly 80ml or 1/3 cup capacity)

Ingredients
  

For the carrot muffins:

  • 160 g (1 cup)* fine white rice flour
  • 60 g (1/2 cup)* buckwheat flour
  • 4.5 g (1/2 teaspoon) baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg to taste if grating fresh
  • 1 g (1/2 teaspoon) psyllium husk (optional, see notes)
  • pinch of fine salt
  • 250 g carrot skin on
  • 200 g thick plain yoghurt I have tested Lactose free Greek yoghurt and coconut yoghurt
  • 125 g light brown sugar or rapadura sugar
  • 80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil)
  • 125 ml (1/2 cup)* milk of choice

For the cream cheese icing:

  • 250 g lactose free cream cheese room temperature
  • 25 g butter room temperature
  • 25-50 g sifted pure icing sugar or 20-40ml 1-2 tablespoons maple syrup, to taste
  • Pinch of fine salt

Instructions
 

To make the muffins:

  • Preheat the oven to 180C/356F. Line 9 holes of a muffin tin with muffin liners or grease them well.
  • Whisk to combine the flours, baking soda, spices, optional psyllium husk and salt in a medium mixing bowl. Set aside.
  • Grate the carrots (Ieave the skin on) on the large side of your grater. Transfer the grated carrot to a food processor and process to chop into fine pieces. This ensures the batter cooks evenly and you don’t end up with stringy bits of carrot in your muffins. If you don't have a food processor, you can chop the grated carrot finely.
  • Add the carrots and remaining ingredients to the bowl and whisk until a batter forms.
  • Spoon the mixture into the prepared muffin liners, right to the top. Once you’ve used all the batter, bake the muffins for 20-25 minutes or until domed and lightly golden. If you’re making the cream cheese icing, allow them to cool completely before you ice them.

To make the icing and finish:

  • Use hand beaters to combine the room temperature butter and cream cheese. Add the sugar and beat until a smooth, pipeable consistency is formed. Taste and adjust for sweetness. A little lemon juice or zest or some vanilla extract is always a welcome addition.
  • When the muffins have cooled, pipe or spread the icing onto the muffins. Keep leftovers in an airtight container in the fridge.
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