Gluten Free Carrot Date Muffins

by Darina on October 28, 2015

Post image for Gluten Free Carrot Date Muffins

Today I have a fantastic recipe for muffins to share. This is the first muffin recipe I’ve posted on the blog, and the first muffin recipe I’ve developed. Over the last year or so, I have tentatively been dipping my toe into the recipe development waters as far as baking goes. As an improvisational home cook, the precise science of baking has always left me a little nervous and I have a record of spectacular failures behind me. Gluten-free baking is a whole other story. It requires a different set of skills and way of working, and I’m still finding my way with it all.

As you know if you are gluten-free, flourless treats don’t come cheap and many of the offerings in the gluten-free section are filled with chemicals and nutritionally inferior ingredients. It’s far healthier and more satisfying to put in the time and effort to bake something at home. 

I started baking by weight a long time ago because it is more precise than using cup measurements–which could fluctuate wildly depending on how you measure, but since most of my readers are North American, I have included the cup measurements here as well. Unlike cakes, muffins don’t require your measurements to be exact, but I have found that a ratio of equal parts flour and liquid  to be correct. 

Another thing that I want to mention is that I use a gluten free cup-to-cup baking mix in this recipe, although it’s not the only flour I use. I use one by Cloud Nine, which is a local specialty bakery here in the Vancouver area. Their all-purpose baking mix is the best I have found personally, but if it’s not available to you (they only ship in Canada) you could use another brand, like Bob’s Red Mill or King Arthur. The reason I use a mix is that I just don’t bake enough to justify buying several different types of flour, which is what good gluten-free baking requires. They usually go rancid before I can use them up. All-purpose mixes also include xantham gum, which acts as a binder, similarly to the way gluten does. If you don’t use a mix, you have to buy this separately. 

GF Carrot Date

In addition to the cup-for-cup, I used buckwheat flour and almond meal, for more of a multigrain heft and texture. Surprisingly, they still rose well and turned out soft and fluffy, without the dry heaviness a lot of gluten-free muffins possess. 

I love carrot muffins, because I don’t feel like I’m having cake for breakfast when I eat them, but you can use a variety of different berries or fruit in place of the carrot and date, or even bananas and chocolate chips. The flours and wet ingredients will give you the base of a wholesome muffin, but you can experiment with the fillings you like best. For me, the next batch will be apple and spice :) 

GF Carrot Date

Gluten-Free Carrot Date Muffins
Serves 12
Gluten-free carrot date muffins with shredded coconut and cranberries
Write a review
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
251 calories
41 g
31 g
9 g
4 g
2 g
101 g
175 g
20 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 251
Calories from Fat 77
% Daily Value *
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 31mg
Sodium 175mg
Total Carbohydrates 41g
Dietary Fiber 3g
Sugars 20g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup/175g gluten-free cup-for-cup baking mix
  2. 1/3 cup/60g buckwheat flour
  3. 1/2 cup/60g almond meal
  4. 1/2 cup/75g coconut palm sugar
  5. 1/4 cup/20g unsweetened desiccated coconut
  6. 1 tablespoon/10g ground flaxseed
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon cinnamon
  10. 1/8 teaspoon nutmeg
  11. 1 cup/150 g pitted dates, chopped
  12. 2 cups/180g grated carrot
  13. 1/4 cup/40g dried cranberries
  14. 2 eggs
  15. 1 cup/240mL milk/almond or soy milk
  16. 1/4 cup/60mL oil or melted butter
  17. 3 tablespoons maple syrup
  18. 1 teaspoon vanilla extract
  19. 1/2 teaspoon sea salt
  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the eggs, milk, oil, maple syrup and vanilla extract until well combined.Stir in the carrots, dates, and cranberries
  3. In another large bowl, combine the dry ingredients, making sure there are no clumps; gently stir into the wet ingredients until just combined. Be careful not to overmix.
  4. Prepare muffin tin by greasing with a bit of oil on all sides, or with paper liners.
  5. Fill each compartment with the batter to just over halfway.
  6. Bake until tops are browned and a toothpick inserted into the middle comes out clean, about 20 minutes.
  7. Remove the pan from the oven and allow to cool for a few minutes. Pop muffins out of the tin by circling around the edges with a knife. Serve warm or store in an airtight container for up to 5 days.
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