Gluten Free Carrot Pineapple Muffins

Flavourful muffins loaded with carrots, pineapples, and walnuts that you won’t be able to believe are gluten free! A smoothie will pair up perfectly with these muffins!


  • 1tbsp coconut oil for muffin cups
  • 1 ¾ cups gluten free all purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp xanthan gum or corn starch
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • ¼ tsp grated nutmeg
  • ½ cup chopped walnuts plus 12 walnut halves (optional)
  • 2 large eggs
  • 1/4 cup unsweetened apple sauce
  • 2/3 mashed avocado
  • 1 tsp pure vanilla extract
  • ¾ cup finely grated peeled carrots (2-3 large carrots)
  • ½ cup drained unsweetened crushed pineapple


  1. Heat the oven to 375.F. Grease a 12-cup muffin pan with unsalted butter or non-stick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, xanthan gum/corn starch, baking soda, cinnamon, salt, and nutmeg until well combined. Stir in the chopped walnuts. Make a well in the center and set aside.
  3. In a medium bowl, using a wire whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended, then whisk in the vanilla. Stir in the carrots and pineapple.
  4. Pour the liquid mixture into the well in the flour mixture and stir until combined. Spoon the batter into the prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups, or slightly above. Place a walnut half on top of each.
  5. Bake until golden brown and a wooden pick inserted in the center comes out clean, 18-20 minutes. Immediately remove the muffins from the pan, transfer to a wire rack, and cool the muffins on their sides. Serve the muffins warm or at room temperature.

Makes 12 muffins

Adapted from Gluten Free magazine

Picture Credit:


Comments 2

  1. Hey Michelle,
    I finally got around to making these… wanted to for some time now. They turned out okay… but not great. A couple of things in the recipe that I was unsure of and maybe this made the difference.
    1. Direction 3 says to add the sugar but there is no sugar listed in the ingredients. Should there be?
    2. Ingredients call for avocado but this is not listed in the directions. I added it to step 3 and I think this was correct, just wanted to double check.
    The main reason I say they were okay was that they didn’t seem to be quite cooked enough. I put them in for 18 minutes and tested and they seemed fine, but when we broke one in half, it was cooked all the way through. We put them in for another 6 min but still not sure they were quite done. They certainly don’t look as good as your pic… ; )
    Let me know what you think.

    1. Post

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