Gluten-Free Carrot Muffins

These healthy muffins make a great breakfast or side dish to have with a salad or soup. Freeze them individually for convenient grab-and-go breakfast.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 muffin

  • Calories 165
  • Carbohydrate 22 g
  • Protein 3 g
  • Fat 7.0 g
  • Saturated Fat 0.9 g
  • Sugars 9 g
  • Dietary Fiber 1 g
  • Cholesterol 35 mg
  • Sodium 410 mg
  • Potassium 125 mg

This Recipe Serves 12


2 cups gluten-free baking mix (such as Pamela’s)
1 teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 eggs, slightly beaten
½ cup brown sugar
½ cup unsweetened applesauce
¼ cup canola oil
1 tablespoon water
1 teaspoon vanilla extract
1 ½ cups carrots, shredded


  1. Preheat the oven to 350 degrees F. Line muffin tins with muffin papers.
  2. In a large bowl, combine the baking mix, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the eggs, brown sugar, applesauce, oil, water, and vanilla.  Make a well in the middle the dry ingredients and add the wet ingredients. Mix well. 
  4. Gently fold the carrots into the muffin batter.
  5. Spoon the batter evenly into the muffin cups.
  6. Bake for 22 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  7. Remove the muffins from the oven and let them cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack.

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A Gluten-Free Meal Plan

Wondering what a meal plan that’s diabetes friendly and gluten-free looks like? Check out this month’s sample plan to find out!

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