Gluten Dairy and Egg Free Carrot Cake Muffins Recipe

Gluten Dairy and Egg Free Carrot Cake Muffins Recipe

While making Flapjacks happened to glance at the Fruit Bowl and noticed that we had quite a few Apples in it. My thoughts turned to how to use them and I came up with this recipe for Muffins. They don’t have the traditional Cream cheese frosting but they are a quick and fairly healthy snack without it.



They are moist and nice with elevenses as well as a good quick idea for breakfast.


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  • 100g Dairy Free Margarine(I use Stork)
  • 1 Large Eating Apple Washed and cored but not peeled
  • 75g Castor Sugar
  • 2 Grated Carrots
  • 2 tsp Egg Replacement mixed with 2 tbsp Water
  • 75/100g ¬†Gluten Free Self Raising Flour(I use Doves Farm)
  • 1 tsp Gluten Free Baking Powder
  • 1/2 tsp Cinnamon


  1. Preheat Oven to 180C/350F/ Gas Mark 4
  2. Line a 6 Hole Muffin with Paper Muffin cases
  3. In Food Processor chop the Apples and mix with the margarine and sugar
  4. Add the Egg Replacement and process again
  5. Sift the flour with the baking powder and cinnamon and add to mixture along with the carrots
  6. Process briefly to combine the flour into the mix
  7. Fill the Muffin cases well(These will not rise as much as conventional Muffins)
  8. Bake for 20 minutes then test with a skewer if the skewer comes out cleanly they are ready if not bake for a couple of more minutes
  9. Remove from the Muffin Tin and cool on a wire rack
  10. Enjoy with a cup of tea or coffee

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