Luke Hines’ gluten-free carrot cake muffins recipe

These easy carrot cake muffins are the ultimate snack to reach for when you’re looking for a healthy, gluten-free, dairy-free treat.


4 eggs

125 ml maple syrup

1 tsp ground cinnamon

2 cups finely grated carrot

50 g pecans, roughly chopped

3 tbsp coconut oil, melted

2 cups almond flour

1 cup tapioca flour

1 tsp baking powder

Makes 12 small muffins 


Step 1.

Preheat the oven to 180C and line a large, six or standard 12-hole muffin tin with paper cases.

Step 2.

Place the eggs, maple syrup and coconut oil in a large bowl and whisk until light, fluffy and well combined.

Add the almond flour, tapioca flour, baking powder and cinnamon and use a wooden spoon or silicone spatula to mix until well incorporated.

Step 3.

Fold in the carrot, then spoon the batter evenly into the tin and sprinkle pecans on top.

Bake for 15 minutes for the 12-hole tin or 20 minutes for the 6-hole tin, or until golden brown on top and a toothpick inserted into the centre of a muffin comes out clean.

Step 4.

Allow the muffins to cool slightly before removing from the tin. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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Five in Five Extract from Five Kilos in 5 Weeks by Luke Hines. Photos by Mark Roper. Available from