Your New Favorite Gluten Free Carrot Cake Muffins with Walnuts, Oats & Prunes
Meet your new favorite muffin: Carrot Cake with Walnuts, Oats and Prunes. These muffins take the beloved classic to new heights with a blend of textures and tastes that turn each bite into an experience. Let’s just say they’re so good, you won’t miss the gluten one bit. These gluten free carrot cake muffins are tender, moist and dense, but in a good way, loaded with lots of healthy ingredients that will keep you energized all morning long.
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The Making of a Muffin Masterpiece
It’s no secret that I love carrot cake and these gluten free carrot cake muffins are a healthyish breakfast option that are so delicious. They combine the natural sweetness of carrots with the rich, nutty crunch of walnuts, hearty oats, and the unique, soft chewiness of prunes. The result is a batch of muffins that are anything but basic! The addition of prunes is our secret weapon – not just for their moisture and sweetness, but for that depth of flavor they bring, making these muffins extraordinary. Walnuts add that essential crunch, elevating each muffin from mere snack to a crave-worthy treat.
The Recipe: How to Make Gluten Free Carrot Cake Muffins
This recipe is a straightforward mix of carrot, walnut, oat, and prune goodness, brought together with a base of gluten-free flour and spices. Eggs, sugar, and melted butter round out the mix, creating muffins that are moist, flavorful, and ready to impress. They are also topped with crunchy raw sugar and a touch of flaky sea salt which adds a bit of sophistication and great texture.
Ingredients
- Shredded carrots
- Chopped walnuts
- Prunes
- Gluten Free Oats
- Gluten free flour blend
- Brown sugar
- Spices
- Eggs
- Whole Milk
- Melted butter
- Turbinado sugar + flaky salt for topping
FAQ: Your Gluten Free Carrot Cake Muffin Questions Answered
Can I switch out the walnuts? Sure! Feel free to use pecans, almonds, or even sunflower seeds for a nut-free option. The goal is to add that bit of crunch, so choose what you love.
Will the prunes make the muffins overly sweet? No, prunes offer a gentle sweetness that pairs well with the carrots, creating a balanced flavor profile.
What if I don’t have xanthan gum? No worries. While xanthan gum helps with texture, you can also try guar gum or simply leave it out. Your muffins might be slightly more crumbly, but still tasty. That said, many gluten free flour blends already contain xanthan gum so check the package label.
Are these muffins suitable for breakfast? Yes, they’re versatile enough for breakfast, brunch, or any time you need a delicious treat. They pack both nutrition and flavor.
How should I store them? If you have leftovers, keep them in an airtight container at room temperature for a few days, or freeze them for longer storage. A quick warm-up, and they’re as good as fresh.
More Gluten Free Carrot Cake Recipes to Try
- The Best Recipe for Gluten Free Carrot Cake
- Loaded Gluten-Free Carrot Cake Cinnamon Rolls
- The Best Recipe for Gluten-Free Carrot Cake Doughnuts
- Gluten Free Carrot Cake Muffins from This Mess is Ours
So there you have it, a fresh take on carrot cake muffins that brings walnuts and prunes into the mix for an unforgettable treat. These muffins might just make you rethink everything you thought you knew about baking, gluten-free or otherwise. Give them a try and enjoy the delicious results.
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Gluten Free Carrot Cake Muffins with Walnuts, Oats & Prunes
Equipment
- Muffin Scoop
Ingredients
- 2 cups all purpose gluten-free flour blend I prefer Bob’s Red Mill 1 to 1
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum omit if your flour blend contains xanthan or other gums
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 2 extra large eggs room temperature
- ½ cup whole milk
- ½ cup butter 1 stick – melted, and slightly cooled
- 2 teaspoons pure gluten free vanilla extract
- 2 large carrots shredded
- 1 cup chopped walnuts
- 10 prunes chopped (about 100 g)
- 1/2 cup oats certified gluten free
- 2 tbsp raw sugar for sprinkling on the top of each muffin
- flaky sea salt optional
Instructions
- Preheat the oven to 400°F. Spray the cups of a 12 cup muffin tin with gluten free cooking spray or line with paper liners.
- Whisk the flour, sugar, baking powder, salt, xanthan gum (if using), and spices together in a large bowl. Add the eggs, milk, butter and vanilla and whisk until smooth. Fold in carrots, walnuts, prunes and oats.
- Fill each muffin cup slightly more than half way. Sprinkle each with ½-1 teaspoon of the turbinado sugar and flaky sea salt, if desired. Bake about 18-22 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.
Nutrition
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I had these, and they were outstanding! They smell so good!
?? volume of chopped prunes ,- I usually have bite size prunes on hand so 10 would be too few. Otherwise recipe looks amazing.
Prunes are fairly standard in size – 10 prunes is about 100 grams. You are certainly free to add more if it doesn’t seem like enough!