Carrot Ginger Muffins Gluten-Free | In Johnna's Kitchen

Carrot Ginger Muffins (gluten-free, dairy-free)

Author Johnna


  • 1 cup Johnna's Favorite Gluten-Free Flour Blend
  • 1/2 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 large eggs
  • 1 cup coconut sugar
  • 1/3 cup non-dairy milk with 1 teaspoon apple cider vinegar
  • 1/4 cup grapeseed oil or other neutral oil
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup small chunks of fresh or canned pineapple
  • 1/2 cup crystallized ginger , either chips or cut into small pieces plus additional pieces for garnish on top (garnish is optional)


  1. In a liquid measuring cup, add non-dairy milk and apple cider vinegar. Set aside while mixing other ingredients. This will allow milk to become buttermilk.
  2. Preheat oven to 350 degrees. Line 15 cavities of muffin tin with cupcake papers.
  3. In a mixing bowl, combine flour, almond meal, baking powder, baking soda, cinnamon and sea salt. Give a good stir to combine.
  4. In a small mixing bowl, whisk eggs until blended. Add milk and vinegar mix, coconut sugar and grapeseed oil, whisking to combine. Stir in vanilla bean paste or extract.
  5. Add the liquid mixture to the flour mixture, stirring to combine. Gently fold in carrots, pineapple and crystallized ginger.
  6. Using a 1/3 cup measuring cup, put a scant 1/3 cup of batter into each lined cavity of muffin tins.
  7. Bake at 350 for 22-25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and top immediately with a piece of crystallized ginger, gently inserted into the top. Allow to cool for just a few minutes before turning out onto a cooling tray.
  8. Enjoy!