Easy Gluten Free Healthy Carrot Cake Muffins

These Easy Gluten Free Healthy Carrot Cake Muffins are quick, simple and made from pantry-essential ingredients! Perfect for a quick breakfast or snack!

Course Breakfast, Snack
Cuisine American
Keyword carrot cake, gluten free, muffins, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 7 Muffins
Calories 150 kcal
Author Tate


  • 1 Cup Oat flour * (104g)
  • 1 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Baking Powder
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1 Egg
  • 1/2 Cup Coconut sugar, tightly packed
  • 1/3 Cup Fat free Vanilla Greek yogurt
  • 1 1/4 tsp Vanilla extract
  • 1/2 Cup Carrot, grated
  • 1/3 Cup Crushed pineapple, drained
  • 1/4 Cup Pecans, roughly chopped


  1. Preheat oven to 400 degrees and spray a muffin tin with cooking spray

  2. In a large bowl, mix together the oat flour, baking soda, cinnamon, baking powder, nutmeg and salt. Set aside.

  3. In a large bowl, using an electric hand mixer, beat the egg, coconut sugar, yogurt, and vanilla until combined.

  4. Add in the dry ingredients and stir until well mixed. Then, fold in the carrot and pineapple.

  5. Fill 7 muffin cavities 2/3 of the way full. Sprinkle tops with chopped pecans,

  6. Bake for 20-22 minutes, or until a toothpick comes out clean.

  7. Let cool in a pan completely and then DEVOUR!

Recipe Video

Recipe Notes

*If you do not have oat flour, simply put 3/4 cup of oats in a food processor and process for 30 seconds-1 minute. Voila! Flour!