Gluten-Free Carrot Muffins


12 Muffins

Sorghum Form


Recipe developed by:
Abbie Gellman


  • 1 1/2 cups sorghum flour
  • 3/4 cup maple sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup low sodium V-8 Juice or tomato juice
  • 1/2 cup olive oil
  • 3/4 cup shredded carrots
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)


  1. Preheat the oven to 350°F. In a mixing bowl, combine the flour, sugar, baking soda, cinnamon, cloves, salt, and nutmeg.
  2. In a separate bowl, mix together the juice, oil, carrots, raisins, and vanilla extract.

  3. Pour wet ingredients into the dry mixture. Stir to mix.
  4. Pour batter into greased or lined muffin pans. Place pans into the oven and bake for ~18-20 minutes, or until toothpick inserted into the center comes out clean.

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