Gluten Free Carrot Cake Muffins

Perfectly Spiced Carrot Muffins (No Frosting Needed!)

Gluten Free Carrot Cake Muffins

I have to admit, I’ve been seriously neglecting the “Yeasty Boys” - my gluten free sourdough starter. Between painting window trims and trying (unsuccessfully so far) to teach Frankie how to help with the painting (she’s more of a supervisor than a helper), my starter’s been snoozing away in the fridge.

A few days ago, though, I pulled the sleepy starter out, fed it a few hearty meals of brown rice flour, and of course, it came back to life. Did I have a plan for what to make with it? Not really. But with Easter around the corner and it being apparently “carrot cake season,” I figured adding some of the discard to carrot cake might be the right move. And guess what - it did not disappoint.

These Gluten Free Carrot Cake Muffins are the perfect balance of moist, tender crumb, and just the right amount of spice. The sourdough discard gives them a subtle tang and a depth of flavor that makes them stand out from your average carrot cake muffin. Loaded with freshly grated carrots, cinnamon, nutmeg, and ginger, they’re simple, satisfying, and the perfect way to use up that sourdough discard.

I top mine with a quick and simple Oat Streusel, but you can always skip the streusel and top them with a cream cheese frosting instead (even though I feel like that makes them more of a cupcake than a muffin).

And if you don’t have a sourdough starter on hand, there are lots of other delicious gluten free carrot cake recipes on my website, like my Gluten Free Carrot Cake Bread with Maple Cream Cheese Frosting, Gluten Free Carrot Coffee Cake or my Gluten Free Carrot Cake Overnight Oats.

Get the Recipe: Gluten Free Carrot Cake Muffins

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Happy Baking!

Daniela

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