These gluten and dairy-free carrot apple bran muffins are perfect for breakfast. But add a dollop of cream cheese icing and you have a healthy carrot muffin for dessert. A gluten and dairy-free carrot muffin that is so moist and delicious.

Healthy carrot muffins that are full of warm spices and shredded carrots. Made with simple pantry ingredients like gluten-free flour, brown rice bran, cinnamon, brown sugar and oil. Add in coconut milk, eggs, raisins and shredded apples and carrot and you have a healthy tasty muffin.

Gluten-free carrot apple bran muffins which are also great as an afternoon snack or grab-and-go snack. Originally posted in Jan 2015, I have taken new photos and updated the blog post.

Anyone who knows me, knows I am a big muffin fan. I am thrilled to share another gluten-free muffin recipe that is delicious. I have shared muffin recipes like sourdough banana muffins, banana bran muffins, cranberry muffins and keto coffee cake muffins plus many more.

A lot of gluten-free baking tends to be high in starch, so I decided to add brown rice bran to the batter. Adding the bran and shredded carrot and apple lends this muffin to be higher in fibre.

INGREDIENTS NEEDED TO MAKE THE MUFFINS:

• Gluten-Free Flour Blend (1 to 1)
• Brown Rice Bran
• Baking Soda
• Gluten-Free Baking Powder
• Brown Sugar
• Coconut Milk
• Apple Cider Vinegar
• Cinnamon
• Eggs
• Oil
• Raisins
• Shredded Carrots
• Shredded Apple

These gluten and dairy-free carrot apple bran muffins are not too sweet and are moist and nutritious. A carrot bran muffin that is great for breakfast with a cup of coffee or tea in the morning.

HOW TO MAKE THE MUFFINS:

1. Preheat oven to 350 degrees.
2. Line a 12 cup muffin pan with paper liners.
3. In a stand mixer (or use a hand mixer with a medium bowl) add the oil, coconut milk, apple cider vinegar and eggs. Beat well.
4. Add the raisins, shredded carrot and apple and mix on low speed.
5. In a small bowl add the gluten-free flour, brown rice bran, baking soda, baking powder, cinnamon, sugar and salt and whisk.
6. Add the dry ingredients to the wet and mix on low speed.
7. Increase speed to medium and beat for a couple of minutes.
8. Use an ice cream scoop to drop batter into lined muffin tin.
9. Bake in oven for 22-25 minutes.
10. Remove and cool.

Gluten-free carrot muffins that are the perfect fuel before your morning workout. They also pack well as a snack on your next bike ride, hike or picnic. These gluten-free dairy-free muffins are also good after a workout and are packed with fibre and flavour. A healthy gluten-free carrot muffin recipe that is simple and oh so delicious!

HERE ARE MORE MUFFIN RECIPES:

• Banana Bran Muffins
• Paleo Walnut Muffins
• Keto Chocolate Cheesecake Muffins
• Grain-Free Mini Raspberry Muffins

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to stay in touch on Twitter, Facebook, Instagram and Pinterest. I really would love to hear from you.

HAVE ANY GLUTEN-FREE QUESTIONS? Have any questions about gluten-free baking or cooking? Feel free to send me a DM and I would be happy to help you out.

Gluten And Dairy-Free Carrot Apple Bran Muffins

These gluten and dairy-free carrot apple bran muffins are perfect for breakfast. Add a dollop of cream cheese icing and you have a healthy carrot muffin for dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 12

Equipment

• Muffin pan
• paper cupcake liners
• measuring spoons and cups
• stand mixer or hand mixer with a medium bowl
• spatula
• ice cream scoop

Ingredients

  

1x2x3x

• 1 cup gluten free flour blend (1 to 1)
• 1/2 cup brown rice bran
• 2 tsp baking soda
• 1 tsp gluten free baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup dark brown sugar
• 1/2 cup coconut milk
• 1/2 tsp apple cider vinegar
• 2 large eggs
• 1/4 cup oil (or use melted coconut oil)
• 1/4 cup raisins
• 3-4 carrots shredded (1 cup)
• 1 apple, peeled and shredded

Cream Cheese Icing

• 1 container Tofutti no-dairy cream cheese
• 1/4 cup icing sugar
• 1 Tbsp vegan butter
• 1/4 tsp cinnamon

Instructions

 

• Preheat oven to 350 degrees.
• Line a 12-cup muffin tin with paper cupcake liners.
• In a stand mixer( or use a hand mixer and a medium bowl)beat the oil, coconut milk, apple cider vinegar and eggs.
• Add in the raisins, shredded carrots and shredded apple and mix on low.
• In a small bowl whisk the gluten free flour, brown rice bran, baking soda, baking powder, spices, sugar and salt.
• Add the dry ingredients to the wet and mix on low speed.
• Increase speed to medium and mix for a couple of minutes.
• Use an ice cream scoop to drop batter into lined muffin pan.
• Bake in the oven for 22-25 minutes.
• Remove and cool.

Optional Icing on Muffins

• Add all ingredients to a meidum bowl and mix well with a hand mixer. Beat until smooth.
• Add a swirl of icing to top of muffins.

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Tried this recipe?Let us know how it was!