Gluten Free Fitness

Carrot cake muffins

Recipe by
30 min.

Gluten free, carrot cake muffins anyone? 🙂 Here’s a new spin on an old favourite. These muffins are easy to bake and taste amazing!

This is a base recipe, ready for you to add your own personal touch. Try experimenting with different spices, raisins, pineapple etc.


  • 2 eggs
  • 50g buttermilk
  • 200g sugar
  • 190g sunflower oil
  • 1/2 tsp vanilla extract
  • 250g fresh carrot, grated
  • 60g shredded coconut
  • 250g buckwheat flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon


  1. Combine the eggs, buttermilk, sugar, oil and vanilla in a bowl and beat with a hand held mixer for a couple of minutes until properly combined.
  2. Add in the coconut and carrot. Beat.
  3. In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Beat. Add it to the wet ingredients and beat until combined.
  4. Set your oven to 165C. Fill muffins forms. Bake for 20 – 25 minutes. Allow to cool completely before icing.

Ingredients: icing

  • 200g cream cheese
  • 50g unsalted butter, room temp
  • 300g icing sugar, sifted
  • 1 tsp honey
  • 50g walnuts, chopped & roasted

Directions: Icing

  1. Combine the ingredients together in a bowl, and beat on high speed with a mixer until the mix is light, fluffy and creamy.
  2. Ice the muffins carefully. Top with a sprinkle of roasted walnuts.


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