Gluten-Free Carrot Pineapple Muffins (DF)
Moist gluten-free carrot pineapple muffins (morning glory style) packed with grated carrots, chopped pineapple, walnuts, and warm spices. Naturally dairy-free, lightly sweetened with maple sugar, and perfect for an easy breakfast or snack.
Servings 10 muffins (total)
Calories 270kcal
Ingredients
- 2 large eggs
- ½ cup maple sugar or other less-refined granulated sugar
- ⅓ cup avocado oil
- 2 cups gluten-free flour mix I used my blend
- 1 ½ tsp baking soda
- 2 tsp lemon juice to activate baking soda
- 1 ½ cups finely grated carrots
- 1 cup finely chopped pineapple fresh or canned; if crushed, drain
- ½ cup finely chopped walnuts
- ½ cup raisins or dried cranberries
Flavor enhancers
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cardamom optional
Instructions
- Preheat oven to 360°F (182°C). Line a muffin tin with liners.
- In a large bowl, whisk eggs + maple sugar until thicker and fluffy (about 90 seconds, best if with a mixer).
- Whisk in avocado oil and vanilla until smooth.
- Add gluten-free flour mix, cinnamon, nutmeg, cardamom (if using), and salt. Fold until just combined and no dry spots remain.
- Fold in grated carrots, chopped pineapple, walnuts, and raisins/cranberries until evenly distributed.
- Let the batter rest 5 minutes to hydrate (it will thicken slightly).
- Then add the baking soda + lemon juice to fully activate and give it lift. This replaces the baking powder. Gently mix to incorporate.
- Divide batter into muffin liners (about ¾ full). For a higher dome: Fill liners nearly to the top (about 85–90% full), not ¾.
- Bake for 30-35 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
- Flour mix: made with my homemade whole-grain gluten-free flour mix for a tender, slightly hearty muffin with a moist (not gummy) crumb. Store-bought 1:1 blends vary (starches/binders differ), so batter texture may change and can be thicker (especially with xanthan/guar). After the 5-minute rest: if batter is too thick, add 1–3 Tbsp water; if very wet, rest 10 minutes before baking.
- Pineapple: If using crushed pineapple, drain to avoid overly wet centers.
- Measuring flour: Spoon-and-level and a gentle tap (don’t pack) for consistent results.
- Texture tip: Don’t skip the 5-minute rest, it helps gluten-free flour absorb moisture and improves crumb.
- Storage: Airtight container at room temp 2–3 days, fridge up to 5–6 days, freeze up to 2–3 months.
Nutrition
Serving: 1muffin | Calories: 270kcal | Carbohydrates: 36.7g | Protein: 4.6g | Fat: 12.5g | Fiber: 2.5g | Sugar: 15.9g
