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  • Author: Emily
  • Total Time: 60
  • Yield: 12 1x
  • Diet: Gluten Free


These fluffy gluten-free carrot cake muffins are packed with carrots, pineapple, applesauce, raisins and pecans.


  • 1 1/2 c 1 for 1 all purpose gluten free flour
  • 4 eggs
  • 3 c peeled, grated carrots
  • 1 15oz can crushed pineapple
  • 3/4 c raisins
  • 3/4 c sugar (dry sweetener of choice)
  • 1/2 c apple sauce
  • 1/4 c pecans
  • 2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt


  1. Pre-heat oven to 325 degrees
  2. Peel and grate carrots
  3. Mix flour, baking powder, baking soda, sea salt and cinnamon together
  4. Add in carrots and raisins
  5. Make sure the carrots and raisins do not stick together as they will form clumps if they are not separated
  6. In separate bowl, mix together the eggs, apple sauce, sugar, pineapple with juice and pecans
  7. Combine bowls and mix all ingredients together to create the batter
  8. Pour batter into individual muffin cups
  9. Bake for 45-50 minutes or until the tops are golden brown


  • Substitutions: Instead of apple sauce, you can use pureed butternut squash or pumpkin. Instead of raw sugar you can use monk fruit sweetener, coconut sugar or maple sugar. It must be a dry sugar or the consistency will not be exact if using a liquid sugar such as maple syrup or honey. Instead of pecans, you could sub with walnuts.
  • Gluten free flour: I used Bob Red Mills 1 for 1 all purpose gluten free flour.
  • Crushed pineapple from a can is a must for this recipe. Diced or raw will not work. 
  • Prep Time: 10
  • Cook Time: 50
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gluten free muffins, gluten free carrot cake muffins, breakfast, dessert, snacks,