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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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 7 Muffins
Calories 150kcal
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


  • Preheat oven to 400 degrees and spray a muffin tin with cooking spray
  • In a large bowl, mix together the oat flour, baking soda, cinnamon, baking powder, nutmeg and salt. Set aside.
  • In a large bowl, using an electric hand mixer, beat the egg, coconut sugar, yogurt, and vanilla until combined.
  • Add in the dry ingredients and stir until well mixed. Then, fold in the carrot and pineapple.
  • Fill 7 muffin cavities 2/3 of the way full. Sprinkle tops with chopped pecans,
  • Bake for 20-22 minutes, or until a toothpick comes out clean.
  • Let cool in a pan completely and then DEVOUR!



*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!


Calories: 150kcal | Carbohydrates: 25.7g | Protein: 3.6g | Fat: 4.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.3g | Cholesterol: 27mg | Sodium: 102.2mg | Potassium: 76mg | Fiber: 1.9g | Sugar: 17.4g | Vitamin A: 1095IU | Vitamin C: 2.1mg | Calcium: 23mg | Iron: 0.7mg