Rise to the Occasion: Gluten Free Carrot Oat Muffins

Those who know me, know that I associate myself with closely with turtles. I like to say it is because I am slow, but most people don't buy that. Whatever my reasoning may be, I do love turtles. However, carrots, mainly carrot muffins make me strongly consider changing teams and becoming more of a rabbit (or some might suggest a donkey), just to justify copious quantities of my newly revised carrot oat muffins.

I love carrot muffins. Possibly more than pumpkin muffins. Perhaps I should just generalize and say I love orange foods: carrots, pumpkins, sweet potatoes, persimmons. Mmmm, I just got hungry again. I have a muffin obsession as I mention repeatedly, but carrots muffins have previously taken me above and beyond obsession to addiction. When I was living in Seattle, there was a period of time where every day I would be unable to resist the siren's call of the gluten free vegan carrot walnut muffins at Flying Apron. I was powerless against it, they were delicious. 

A few years ago, to combat the problem, I decided to make my own homemade version. They were good but decidedly gluten free and vegan tasting. That is, no one would be fooled. I moved away from Seattle and sort of forgot about the carrot muffin addiction for a while. Until recently that is. In my quest to build a better gluten free muffin, I stumbled upon my own old recipe and decided to breathe new life into it. I have been working on this one for a while and yesterday, I triumphed, BIG TIME.

Yesterday, I carefully measured and mixed, folded and baked. Waited patiently for 25 minutes. And when I opened the oven to remove them, I was shocked. The muffins, they had muffin tops! I tell you in gluten free baking, it is not a common sight! I was amazed. I was delighted. These muffins had truly risen to the occasion.

I waited for them to cool. Hoping in the process they didn't fall (they didn't). Hoping that the flavor would match their appearance. I took a tentative bite. Wow. Hands down, best muffin I've made yet. I am on a roll. Last week best scones, this week best muffins. 

My other muffin recipes have tended toward the moist almost cupcake like texture, which is fine. But these carrot oat wonders were more muffin-y-er, a bit more dry (without being dry), laced with strands of carrots, flecks of oats and hunks of walnuts. The only thing I could see adding would be golden raisins. They were so tasty. And the best part is, they kept well overnight. They didn't collapse or get sticky or more moist. In fact, they were such a triumph that, over breakfast this morning, the baker inquired "you sure there's not any gluten in here?"

Gluten Free Carrot Oat Muffins (revised)

  • 1 cup almond milk
  • 1 1/2 cup gluten free oats
  • 1 cup carrot, coarsely grated
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1 tbsp molasses
  • 1/4 cup butter
  • 2 tbsp coconut oil
  • 3 egg (yolks and whites separated)
  • 1/4 cup Buckwheat flour
  • 1/4 cup sweet sorghum flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • dash nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice 
  • 1/2 cup walnuts, chopped
  • optional, 1/4 cup golden raisins


1. In large bowl, pour almond milk over oats; stir to mix.

2. Cream together brown sugars, molasses, butter, coconut oil, vanilla extract and egg yolks in a mixer on medium.

3. Sift together flour, spices, baking powder, salt and baking soda together. Stir into oat mixture and add carrots and walnuts.

4. Fold the wet ingredients into the dry ingredients gently until combine. Do not overmix.
5. In a mixer in a very clean bowl, using the whisk attachment, whip the egg whites with the white sugar into a meringue. Start whipping the eggs first then gently add the sugar a few tbsps at a time. Beat until soft peaks form. (Note, sometimes meringues just don't behave, if you don't get good peaks or it doesn't work, don't fret, just add the egg white/sugar combination into the muffin mix and it'll be fine!)

6. Very gently fold the meringue into the muffins so as to keep it nice and fluffy.

7.Spoon into muffin cups in a muffin pan, filling almost to the top. Bake at 400 degrees F. for 24-26 minutes.

5. Let stand 2 minutes before removing from pan. Cool on a wire rack. Enjoy with butter and jam. Store in a tupperware container (do not refrigerate).