Looking for a delicious and healthy muffin recipe that is gluten free? Look no further than this gluten-free carrot cake muffins recipe! These muffins are loaded with brain-boosting nutrients, making them the perfect breakfast, snack, or dessert. Plus, they are moist and taste amazing!
This post was written by Lindsay Delk, RDN. It is for informational purposes and is not intended to replace medical advice or instructions given by your healthcare provider.
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Gluten-Free Carrot Cake Muffins Ingredients & Mental Health Benefits
>Almond flour & pecans
Research shows that eating a Mediterranean diet pattern plus added nuts can ease depression symptoms. This recipe is full of nuts!
The nutrients found in almonds and pecans are great for your mental health in other ways too. Nuts are a good source of magnesium, which is known to help with relaxation and stress relief as well as decreased symptoms of depression.
They are also high in the antioxidant, vitamin E, which can help protect your brain from damage. And vitamin E deficiency is linked to mood disorders, so getting enough vitamin E in your diet is good for your mood.
In addition to all of this, nuts are good sources of protein and fiber.
Rolled oats are whole grains that contain many vitamins and minerals.
Oats are also a great source of fiber, and getting enough fiber in your diet is linked to better mental health. In fact, one study showed that people who ate more fiber were less likely to suffer from depression.
>Carrots & apples
It’s widely known that fruits and vegetables are good for your physical health, but fruits and vegetables offer mental health benefits also. The antioxidants in fruits and vegetables help decrease inflammation and protect your brain and body from oxidative stress.
Fruits and vegetables are also a good source of fiber. Fiber is important for gut health, and gut health has been linked to better mental health.
>60% cacao dark chocolate chips
As a chocoholic, I’m thrilled that research shows that cocoa polyphenols can reduce stress and increase calmness and contentedness. The darker the chocolate, the more polyphenols it has, so use the highest cacao chocolate that you enjoy.
How to Make Gluten-Free Carrot Cake Muffins
Preheat your oven to 350 degrees F and line a muffin tin with muffin liners. Combine the dry ingredients (almond flour, rolled oats, pecans, chocolate chips, cinnamon, baking soda, and salt) in a large bowl.
Whisk together the eggs, maple syrup, and olive oil in a medium bowl. Then, stir in the grated carrots and apple.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Divide the batter evenly among the muffin cups and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. You may have to stick the toothpick in a few places to avoid the melted chocolate.
Gluten-Free Carrot Cake Muffins Tips & FAQ
If you have any left ;-), store the muffins in an airtight container in the fridge. You can then enjoy them cold from the fridge, leave them out to come to room temperature, or warm them slightly in the microwave.
Absolutely! I love to freeze a big batch then thaw them in the fridge when we are ready to enjoy them.
If you use dairy-free chocolate chips, these muffins are dairy-free.
If you try these healthy carrot cake muffins, please let me know what you think in the comments. And sign up for my free newsletter to get more brain-healthy recipes!
Gluten-Free Carrot Cake Muffins Recipe
- 2 cups almond flour
- 1 1/2 cups rolled oats (old-fashioned)
- 1/2 cup chopped pecans
- 1/2 cup 60% cacao dark chocolate chips
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/2 cup maple syrup
- 1/4 cup olive oil extra virgin
- 1 cup grated carrots
- 1 cup grated Granny Smith apples
- Preheat the oven to 350°F. Line a muffin tin with muffin liners.
- In a large bowl, combine the almond flour, rolled oats, pecans, chocolate chips, cinnamon, baking soda, and salt. Set aside
- In a medium bowl, whisk together the eggs, maple syrup, and olive oil. Stir in the grated carrots and apple.
- Pour the wet ingredients into the dry ingredients. Mix just until combined.
- Divide the batter evenly among the muffin cups. Bake for around 25 minutes or until a toothpick inserted in the center comes out clean.
- Store the muffins in an airtight container in the fridge. You can then enjoy them cold from the fridge, leave them out to come to room temperature, or warm them slightly in the microwave.
- Freeze any extra muffins and thaw them when you are ready to enjoy.