Gluten-Free Carrot Coconut Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free muffins made with carrots, coconut, and walnuts for a carrot cake flavor. Moist and naturally sweetened with applesauce, these are a wholesome breakfast or snack option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup plus 2 TBSP gluten-free all-purpose flour ((King Arthur or Bob's Red Mill))
- ¼ cup granulated sugar
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp cinnamon (plus a little extra if you're a cinnamon nut like I am)
- ⅛ tsp ground nutmeg
- ¼-½ cup chopped walnuts
- ½ cup sweetened shredded coconut
- ¼ cup plain greek yogurt
- 2.5 TBSP applesauce ((I used a granny smith applesauce - delicious!))
- 1.5 TBSP avocado oil (or melted coconut oil)
- 1 large egg ((or 1 flax egg))
- ½ tsp vanilla
- ¾ cup finely shredded/grated carrots
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 296mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 44mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.