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Gluten-Free Carrot Cake Muffins

With carrots, cranberries, and a garnish of gooseberries, these muffins are packed with vitamins, minerals, antioxidants, and entirely gluten-free.


  • 2 cups gluten-free flour (check out our guide here)
  • 1/2 cup gluten free cornmeal
  • 1/2 cup quinoa flakes or flax seed meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 cup organic light brown sugar
  • 3 eggs
  • 1/2 cup light olive oil
  • 2 tsp bourbon
  • 1/2 – 3/4 cup light coconut milk – as needed to get batter to a nice smooth consistency
  • 1 cup carrots, grated
  • 1/2 cup cranberries
  • 1/2 cup chopped walnuts or pecans (optional)


  1. Preheat the oven to 350ºF.
  2. Line a 12-muffin pan with paper liners.
  3. In a large mixing bowl, whisk together flour, flax seed meal, cornmeal, baking powder, baking soda, sea salt, cinnamon, ginger, and sugar
  4. Beat in the eggs, oil, and vanilla
  5. Add the coconut milk slowly until the batter resembles a smooth, thick cake batter. Stop adding once you’ve achieved the right consistency.
  6. Stir in the carrots, cranberries and walnuts.
  7. Spoon the muffin batter into twelve lined muffin cups.
  8. Bake in the center of a pre-heated oven for about 22 minutes, until golden, domed, and firm to a light touch.

Makes 12-13 muffins.