Gluten Free Carrot Cake Muffins with Chocolate Chips

These Gluten Free Carrot Cake Muffins with Chocolate Chips are going to be your new favorite healthy treat! Each of these fluffy muffins is packed with the wholesome goodness of shredded carrots, warming spices and a sprinkle of chocolate chips. They're made with simple ingredients and are totally gluten free, dairy free and refined sugar free.

Servings muffins

Prep Time 10

Cook Time 22

Total Time 32

Equipment

2 large bowls
spatula
whisk
muffin tin with liners
peeler
grater
kitchen scale (optional but encouraged)

Ingredients

Dry Ingredients:

1 ½ cups gluten free 1-to-1 flour (200g)
1 tsp baking powder
¾ tsp baking soda
½ tsp kosher salt
2 tsp ground cinnamon
½ tsp ground ginger *
¼ tsp ground nutmeg *
⅛ tsp ground cloves *

Wet Ingredients:

½ cup refined coconut oil melted & cooled (110ml)**
¾ cup coconut sugar (120g)
2 large eggs at room temperature
⅓ cup unsweetened applesauce at room temperature (86g)
1 tsp vanilla extract

Mix-Ins:

1 ½ cups finely grated carrots (120g)
½ cup paleo chocolate chips (measure with your heart though!)***

Instructions

Preheat oven to 350F and add paper liners to your muffin tin cavities.
In a large bowl, whisk together the dry ingredients.
1 ½ cups gluten free 1-to-1 flour, 1 tsp baking powder, ¾ tsp baking soda, ½ tsp kosher salt, 2 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ⅛ tsp ground cloves
Then, in another large bowl, whisk together the coconut oil and coconut sugar. It should look like wet sand at this point. Add one egg at a time, whisking well after each addition. Then, add in the applesauce and vanilla and whisk until combined.
½ cup refined coconut oil, ¾ cup coconut sugar, 2 large eggs, ⅓ cup unsweetened applesauce, 1 tsp vanilla extract
Pour wet ingredients into the dry ingredients and use a spatula to stir until a few clumps of flour remain.
Fold in the grated carrots and chocolate chips. Stir only until flour is no longer visible - you don't want to over-mix!
1 ½ cups finely grated carrots, ½ cup paleo chocolate chips
Fill the prepared muffin tin with carrot cake batter. I prefer to make 10 larger/taller muffins, but you can divide the batter amongst 12 muffins if you prefer.
Transfer to the oven and bake for about 22 minutes or until a tester comes out clean. Let them cool in the muffin tin for a few minutes before transferring to a wire rack to finish cooling.

Video

Notes

GENERAL NOTE: For the best, most accurate results I highly recommend measuring your ingredients (especially the flour) with a digital kitchen scale. They sell them super cheap on Amazon. If you don't have one, at least make sure to use the spoon & level method for measuring flour...DON'T pack it!

*NOTE: This is my preferred spice mix for carrot cake, but if you don't have one of these...don't stress, it'll still be amazing without! You could also try substituting a bit of pumpkin pie spice or apple pie spice blends, as they contain many of the same spices.

**NOTE: Refined coconut oil does NOT taste like coconut, but unrefined does. Feel free to substitute any other neutral flavored oil such as avocado oil.

***NOTE: I recommend the No Sugar Added Chocolate Chips from Hu Kitchen which are gluten free, dairy free, paleo, keto, etc! Plus they taste amazing too. Discount code: MADDIE for 20% off all Hu Kitchen products on their website.

NUTRITION INFO: Nutrition info is approximate and will vary based on what brand of chocolate chips and gluten free flour you use. The values listed below are for 1 muffin, given that you make 10 muffins.

Calories: 262kcal

Course: Dessert

Cuisine: American

Diet: Gluten Free, Dairy Free

Keyword: Carrot Cake, Chocolate Chips, Dairy Free, Easter Recipes, Gluten Free, Healthy Dessert, Muffin, Refined Sugar Free, Spring Recipes

Nutrition