Diabetes Forecast

Gluten-Free Carrot-Maple Muffins

Per Serving

Gluten-Free Carrot-Maple Muffins

Makes: 12 muffins
Serving Size: 1 muffin
Calories 180
Fat 4 g
Saturated Fat 0.7 g
Carbohydrate 33 g
Fiber 1 g
Sugars 10 g
Cholesterol 30 mg
Sodium 260 mg
Potassium 135 mg
Protein 4 g
Phosphorus 145 mg
Choices: Carbohydrate 2, Fat 0.5
  • Makes: 12 muffins
  • Serving Size: 1 muffin
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes


Cooking spray
2 cups gluten-free multipurpose flour (such as King Arthur)
1/3 cup Splenda Sugar Blend
2 tsp. gluten-free baking powder*
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. sea salt
1 cup low-fat buttermilk
2 Tbsp. canola oil
3 Tbsp. pure maple syrup
2 eggs, beaten
2 cups peeled, grated carrots
1 Tbsp. fresh grated lemon zest
*Note: Not all baking powders are gluten-free. Look for brands that use potato starch or cornstarch rather than wheat starch.


  1. Position the oven rack in the lower third of the oven. Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine the gluten-free multipurpose flour, Splenda, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a small bowl, whisk together the buttermilk, canola oil, maple syrup, and eggs. Add the buttermilk mixture to the dry ingredients, and mix until combined. Fold in the grated carrots and lemon zest.
  4. Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven. Allow the muffins to cool in the pan for 5 minutes. Remove the muffins from the pan and completely cool them on a wire rack.

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