These fluffy Gluten-Free Carrot Oat Muffins are packed with whole grain oat flour, plenty of grated carrot, and there’s no refined sugar or dairy. They’re so easy to make and they make a great meal prep breakfast or snack!

Gluten-free carrot oat muffins on a wire rack.

It’s always a good day when breakfast tastes like one of your favorite cakes. These Gluten-Free Carrot Oat Muffins are like eating carrot cake for breakfast — no frosting necessary!

There are a whopping two cups of grated carrot in the batter, and it’s lightly spiced with the warm flavors of cinnamon, ginger, and nutmeg. 

The muffins are made with whole grain oat flour, which lends a soft texture and tender crumb, plus there’s no refined sugar, dairy, or gluten in this recipe.

I adore these muffins, and they get rave reviews every single time. 🙂

Gluten-free carrot muffins with oat flour with paper liner removed.
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Why you’ll love this recipe

  • These carrot and oat muffins are wholesome, fluffy, and packed with warming spices and plenty of grated carrots.
  • There’s no refined sugar, minimal oil, and they’re both dairy- and gluten-free.
  • They come together quickly and are so easy to make.
  • They make an easy meal prep breakfast and they’re freezer friendly.

Recipe ingredients

I loaded up these oatmeal carrot muffins with my favorite mix-ins and spices! I provided acceptable ingredient substitutions in the notes below whenever possible.

Carrot and oat muffin recipe ingredients
  • Oat flour. See my post on How to Make Oat Flour to make your own, or purchase your favorite store-bought brand.
  • Carrots. You’ll need 2 cups of grated carrots, which is equivalent to about 3 medium carrots. They may be peeled or unpeeled.
  • Coconut sugar. Substitute the coconut sugar with maple sugar, granulated sugar, or brown sugar.
  • Almond milk. I used unsweetened almond milk in this recipe, but you may substitute it with your favorite dairy or non-dairy milk.
  • Coconut oil. The coconut oil may be substituted with your favorite oil.
  • Eggs. Two large eggs are essential to provide structure to the muffins.
  • Spices. These carrot and oat muffins include cinnamon, ground ginger and nutmeg, but the spices can be customized with what you have on hand.
  • Add-ins. Unsweetened shredded coconut and walnuts are optional add-in’s. The muffins can be customized with your favorite add-in’s such as raisins or pecans.

See the recipe card below for the full list of ingredients and quantities.

How to make gluten-free carrot muffins

These gluten-free carrot muffins are extremely easy to prepare. They include a few basic ingredients, and minimal prep is involved.

Pro tip: Grate the carrots up to a few days in advance and store in the refrigerator until you’re ready to bake the muffins. Use a food processor to get the job done even faster.

See the recipe card below for full instructions.

Photo collage showing how to make carrot muffins with oat flour.
  1. Whisk the coconut oil, coconut sugar, and eggs until frothy, then whisk in the almond milk and vanilla extract.
  2. Add the oat flour, baking powder, spices, baking soda, and salt. Whisk until no lumps remain.
  3. Fold in the grated carrot and coconut until well incorporated.
  4. Divide the batter evenly between (12) muffin cups and top with walnut pieces. Bake at 400 degrees F for 18-20 minutes or until set.
Gluten-free carrot cake muffins in muffin pan.

Recipe FAQs

Are the muffins freezer friendly?

Yes! You may freeze these muffins for up to 3 months. To thaw, place them in the refrigerator overnight. Reheat in the microwave for 10-15 seconds before serving if desired.

Can the shredded coconut and walnuts be omitted?

Of course! I love using both to make the muffins taste like carrot cake, but you can omit the coconut and walnuts if preferred.

Can the oat flour be replaced with another gluten-free flour alternative?

I have only tested this recipe with oat flour, so I don’t recommend substituting it with another type of gluten-free flour.

Recipe notes

  • Pro tip: Grate the carrots up to a few days in advance and store in the refrigerator until you’re ready to bake the muffins. Use a food processor to get the job done even faster.
  • Let the melted coconut oil cool for a minute or two before whisking in the eggs to avoid scrambling them.
  • Raisins or pecans are also great additions to the muffin batter.
  • Store leftover muffins at room temperature for up to 3 days or in the fridge for up to one week. They may also be frozen for up to 3 months.
Carrot and oat muffins cut in half on a wire rack.

More oat flour muffin recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Gluten-free carrot oat muffins on a wire rack.

Gluten-Free Carrot Oat Muffins

These Gluten-Free Carrot Oat Muffins are packed with whole grain oat flour, plenty of grated carrot, and there's no refined sugar, gluten, or dairy. They're so easy to make and they make a great meal prep breakfast or snack!
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Ingredients

  • 1/3 cup coconut oil
  • 3/4 cup coconut sugar sub with maple sugar, granulated or brown sugar
  • 2 large eggs
  • 3/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 cups grated carrot 3 medium carrots
  • 1/3 cup unsweetened finely shredded coconut optional
  • 1/2 cup walnut pieces optional

Instructions 

  • Preheat the oven to 400 degrees, and line a standard muffin pan with paper liners.
  • Place the coconut oil in a large bowl and if it’s solid, melt in the microwave for 30-40 seconds. Whisk in the coconut sugar, then add the eggs and whisk vigorously until frothy. Add the milk and vanilla, and whisk until incorporated.
    1/3 cup coconut oil, 3/4 cup coconut sugar, 2 large eggs, 3/4 cup unsweetened almond milk, 1 teaspoon vanilla extract
  • Pour the oat flour over the top of the wet ingredients, and sprinkle over the baking powder, spices, baking soda and salt. Stir gently until almost combined, being careful not to over mix, then fold in the carrot and coconut.
    2 cups oat flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, 2 cups grated carrot, 1/3 cup unsweetened finely shredded coconut
  • Divide the batter between the (12) muffin cavities and top with walnut pieces.
    1/2 cup walnut pieces
  • Bake for 15-20 minutes, or until golden brown and the top of the muffin springs back when pressed gently. Remove from heat and cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Notes

  • Grate the carrots up to a few days in advance and store in the refrigerator until you’re ready to bake the muffins. Use a food processor to get the job done even faster.
  • The coconut and walnuts are optional add-in’s and may be omitted.  Raisins or pecans are also great additions.
  • Store leftover muffins at room temperature for up to 3 days or in the fridge for up to one week.  They may also be frozen for up to 3 months.

Nutrition

Serving: 1muffin, Calories: 233kcal, Carbohydrates: 28g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 31mg, Sodium: 186mg, Fiber: 2g, Sugar: 14g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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