Gluten Free Carrot Cake Muffins
These carrot cake muffins are delicious, gluten free and dairy free. Very moist and soft, I love to make a bunch of these for the kids and are also perfect for my lactose intolerant partner (so long as I leave off the cream cheese icing). They have a great texture and I like the little bits of walnuts that give them a bit of crunch. Any leftovers are placed in the freezer, yep that’s right, these are freezable. We use them straight from the freezer as a lunchbox filler. Just place one in the lunchbox the night before or even the morning before school drop-off and it will be thawed and ready to eat by lunchtime. If you are feeling decadent, top them off with cream cheese icing for a quintessential carrot cake vibe.
Click below for video on how I make these gluten free carrot cake muffins.
Quickies for Lunchies
Here are links to other easy to make lunchbox fillers:
All of these recipes can be made and eaten straight away or placed in the freezer for up to 3 months. I like to pop a portion in to my kids’ lunchboxes the night before straight from the freezer and into the fridge ready for packing into the schoolbag in the morning. By lunchtime, it has thawed and is ready for my kids to devour it.
Tips and Tricks
Try not to over mix the batter for these muffins, when you add the wet to the dry ingredients mix until just combined.
Make sure to keep the oven door closed once these are placed into the oven. Being gluten free, they can have a tendency to sink in the bottom so let’s just keep that oven door closed until they are baked through.
Remember 180 degrees celsius using a conventional bake function on the oven. Sometimes I like to use fan bake; just need to lower the oven temperature to 160 degrees celsius.
Make sure to use a light oil that will not over flavour the muffins. Olive oil is not an option for this recipe, usually I use rice bran oil but canola and soybean can work well too.
These are wonderful and freezable prior to adding icing or frosting. I have not tried freezing iced muffins, if you are willing to sacrifice a muffin or two, feel free to take one for the team and let us all know the results.
Traditional cream cheese icing is great on these muffins but try my lemon buttercream icing (see blow for recipe), the citric acid gives it a nice tang!
Gluten Free Carrot Cake Muffins
Serves 12