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Spiced Apple-Carrot Muffins

  • Author: Meghan Telpner
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 12 muffins 1x


The most moist Spiced Apple-Carrot gluten-free muffin you’ll ever have.



Dry Ingredients

  • 3/4 cup brown rice flour
  • 3/4 cup buckwheat flour
  • 1/2 cup ground almonds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp sea salt

Wet Ingredients

  • 1/3 cup maple syrup
  • 1/3 cup raw honey
  • 1/4 cup coconut oil, softened
  • 1 organic egg
  • 1/3 cup applesauce
  • 1/3 cup coconut milk or water
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup grated carrot (about 1 medium carrot)
  • 1 cup apple, cut into 1/2-inch cubes (about 1 apple)


  1. Preheat the oven to 180C/350F.
  2. Grease cake pan or line a muffin tin with coconut oil and dust with brown rice flour.
  3. In a large bowl, whisk all the dry ingredients together.
  4. In a separate bowl, whisk together all wet ingredients except for the grated carrot and cubed apple. Add to the dry ingredients, and stir until smooth.
  5. Add the carrots and apples and stir until just mixed – don’t go overboard.
  6. Pour batter into greased cake pan or muffin tin.
  7. For cake: bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  8. For muffins: bake for 30-35 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  9. Allow to cool for 10-15 minutes, then transfer to a cooling rack.
  • Category: Breakfast