Carrot Muffins for Adopt a Gluten-Free Blogger

Carrot Muffins

I adopted Maggie of She Let Them Eat Cake for this month’s Adopt a Gluten-Free Blogger. While I’m not much of a baker, it’s a hat Maggie wears well. Her recipe index is full of cookies, bars, and cakes. There are all sorts of sweets to tempt you. Chocolate Chip Cookie Dough Truffles? Or Devil’s Food Cupcakes? She also has quite a list of breads. And not only are all her recipes gluten-free, they’re all dairy-free and egg-free as well.

As delicious as all the cakes and cookies sounded, I choose Carrot Muffins as they seemed like the perfect fall treat.

Since the recipe is egg-free, it calls for egg replacer. We don’t keep any around since we do use eggs, but in the spirit of staying true to Maggie’s recipe I used a “flaxseed egg” of 2 tablespoons of ground flax seeds mixed with 1/3 cup of hot water. (I was working on the assumption that the egg replacer replaced two eggs, however it could be it was just supposed to be one.) We did use both sugar and agave nectar, instead of straight sugar. I might try making them again and substituting in some molasses. For the 3 cups of flour, I used: 1 cup sorghum flour, 1 cup tapioca starch, 1/2 cup almond meal, and 1/2 cup brown rice flour. I used regular-sized muffin tins, and ended up with 18 muffins.

The muffins reminded me a lot of carrot cake. They were sweet and moist, with just the right amount of cinnamon spice. They’d be perfect with some hot cider, although I enjoyed mine with pumpkin spiced coffee and a smear of sour cream. (A bit odd perhaps, but the tanginess plays off of the sweetness nicely.)

Ready to Eat

If you’re ready to make your own batch, head over to Maggie’s site to get the recipe.


Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Ahhh, you’re awesome! Thanks so much for the adoption, what a great surprise. Your pics look so fantastic. Thanks for sharing all of my links :)

  2. You’re welcome, they were some tasty muffins.

  3. What a great adoption, Kalinda! I absolutely adore Maggie and all her recipes. I even had the pleasure to adopt her a while back myself. :-) These carrot muffins look like just the right thing for this time of year. All your photos are sensational, but I especially love that one that’s next to last … what a great way to arrange the muffins. ;-)


  4. Ha! That’s my too-lazy-to-get-out-a-cooling-rack-but-I-don’t-want-the-muffins-to-steam technique. I actually learned it from my mother-in-law. It gets the job done.

  5. Kalinda, that is so funny! Will have to remember that one! :-)


Leave a Reply to Kalinda Cancel reply


Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission.

Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2019 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy