These carrot pineapple muffins are delicious, moist, and very easy to make! They're also gluten-free, but you would never know it! Sweetened with maple syrup and pineapple, these muffins have hints of cinnamon and nutmeg and are a perfect for breakfast, a packed lunch, or an afternoon snack!
Combine oat flour, tapioca starch, baking soda, salt, cinnamon, and nutmeg in a mixing bowl and whisk until well combined.
Add grated carrots to dry ingredients and toss to coat.
In a separate bowl, combine oil, maple syrup, egg, and vanilla extract and beat or whisk until well mixed.
Add the wet mixture and pineapple to the dry ingredients and mix with a spoon or spatula until just combined.
Divide batter among muffin tin prepared with liners, filling each cup just about full.
If desired, sprinkle muffins with cinnamon sugar oat topping.
Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
Notes
1 medium carrot, grated = approximately 115 grams.
Oat flour can be substituted with brown rice flour or sorghum flour.
Tapioca starch can be substituted with potato starch or cornstarch.
A gluten-free flour mix can be substituted for the total weight of the oat flour and tapioca starch, but every gluten-free flour mix is different so I cannot say what the final result will be like.
Do not grate the carrots using a fine grater; carrots will be too wet.
Squeeze excess juice from pineapple before adding to the other ingredients.
Regular wheat flour can be substituted for the oat flour and tapioca starch by using the equivalent total weight.
Muffins are best eaten with 2 days; will last longer if kept in the fridge.
Muffins freeze well. Simply defrost at room temperature and then warm in the microwave or a toaster oven.