Crazy Quick Carrot Muffins (Gluten-Free!)

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Crazy Quick Carrot Muffins

I may have mentioned this before, but I think I’m doing this whole blog thing wrong.

It’s been a year and a half, and I think I missed some kind of initiation or tutorial. Do any of you have that dream where you’re in college and you somehow missed an entire semester’s worth of classes? In my case, it’s always a math class, and I head to the final with no clue how to do anything. It’s the worst dream ever.

When I started JAB, I figured I would just post dessert recipes that took sugar highs to a new extreme. I hoped that with time, my little blog would grow. To an extent, that’s totally happened. Every recipe I post is 100% tried, tested, and devoured by yours truly with a crazy amount of passion and enthusiasm. If you’re seeing it on the blog, that means I love it.

Crazy Quick Carrot Muffins

I’ll tell you what JAB is not doing: making money. Amassing bazillions of followers on social media. Becoming a viral baking blog in the vast world of the Interweb.

To a degree, that bothers me. I’m not going to lie and act all sunny and cute about this. The blog takes a lot of work, and its returns are fairly low. But while I find that a tad frustrating and am constantly tweaking and working to make it better, I’m not stopping. I want to continue to write (and oh, how I love writing), learn more about taking photographs, and hang out with the food blogging community. It’s a ton of fun and if it didn’t take so much time, I’d probably do it forever. We’ll see how it goes.

Crazy Quick Carrot Muffins

But friends who read and comment, feel free to tell me what to do. I hate unsolicited advice, but if I ask for it, share it. Suggest away!

So many good ideas come from friends. Such is the case with these muffins. This recipe has been making the circuit among people in my social circle for years. It’s quick, easy, and very popular with kids. I adapted it to make it gluten-free. If you don’t want to use the oat flour, the muffins will rise without getting that little well in the center. But they taste amazing either way!

Crazy Quick Carrot Muffins

Here’s the thing about these muffins: you have to keep an open mind. Ready? The carrots in them are baby food carrots.

Before you run screaming out of the room, let me just try and get you to see things my way. I used to be totally grossed out by baby food, but that was before I had any reason to buy it. Turns out, baby food is just pureed fruits or veggies. And the carrots in the jar are…carrots. Already pureed. Nothing else. If you can wrap your mind around that and be okay with it, then these muffins are the answer to your prayers.

Crazy Quick Carrot Muffins

One bowl. No butter. Totally healthy. And, should you choose to make them GF, they’re fantastic. And they taste so good. I serve them as a side dish, or with breakfast. They make a good snack too. In any scenario, they are gone. The recipe makes twelve, and that’s about how many seconds these will last.

Look, I don’t really know all that much about being a big-time blogger. I haven’t given up my day job as a teacher, nor do I plan to. I love teaching. That’s a separate point. However, I do know about baking, so I’ll keep these recipes coming your way for some time to come. Even if only relatively few people see them!


Crazy Quick Carrot Muffins (Gluten-Free!)


1 cup sugar
1 cup oat flour (labeled gluten-free)
3/4 cup canola oil
12 oz. baby food carrots (typically three containers)
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs


  1. Preheat the oven to 350. Fill a 12-cup muffin tin with liners. Set aside.
  2. In a medium bowl, combine the sugar, flour and canola oil. Blend until smooth. Add the carrots and stir again until fully incorporated. Mix in the baking soda, cinnamon, and eggs.
  3. Using an ice cream scoop, fill the muffin liners about 3/4 of the way full.
  4. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.


I fulfill many roles in life: wife, mother, teacher, everlasting learner. This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker. Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

This Post Has 22 Comments

  1. Alice @ Hip Foodie Mom

    hey Mir, here’s my humble advice when it comes to blogging. . as you know it takes a lot of time .. but you kinda have to devote a lot of time to social media .. at least in the beginning, for a while. Share other people’s stuff, be active on social media, like across everything unfortunately or focus on one social media channel at a time, and interact with other bloggers online (and brands) on social media and on IG, do the hashtags. I hate the hashtags but this is how new people will find you. You already write authentically and honestly and have a great voice. . it’s just making sure people know you’re here. and hang in there! some people don’t see much until 2-3 years of blogging. . some are lucky and others, you just have to work hard. you already comment and visit a lot of other blogs but I say focus on being more active on social media and attend blogger conferences so you can meet people and brands and join some blogger groups on Facebook. hang in there!!! and don’t give up! I love these GF muffins! if you ever want to chat via email, just email me!
    Alice @ Hip Foodie Mom recently posted…Back to School with PackIt Freezable Bags + A Giveaway!My Profile

    1. Mir

      I will definitely email you separately, Alice. But yep, I know you’re right, and I appreciate what you’re saying. I also want you to know that of all the bloggers I’ve met in this fun world, you stand out as one of the kindest and most approachable. You’re always so sweet to me. Thanks for being there!

  2. Christine

    I love your blog, I love your recipes, and I love that this particular recipe is gluten-free. I plan on making this one this weekend for my breakfasts next week (puréed baby food and all). 🙂

    1. Mir

      And I love you, friend, and miss you a lot too. Thanks for reading, always. And I hope this one works for you! You can use real flour. 🙂

  3. Cheyanne @ No Spoon Necessary

    Oh my gawsh, girl.. do I ever feel your pain!! I wish I had words of (solicited) advice. But I’m in the same dang boat. So clearly, you do not want to be doing what I am doing!!! I love your blog, your writting, your photography, and your recipes! Therefore, what I CAN say, is please don’t go anywhere!! Pretty please! The food blog world would be a lonely place without you! 🙂
    Anyways, these crazy quick carrot muffins look to die for! Supa’ moist, supa’ flavorful and supa’ dupa’ fabulous! Love it! Pinned! Cheers to a great weekend, girl! <3

    1. Mir

      I won’t go anywhere for some time, Cheyanne, so no worries, girlfriend! You always make me laugh and your work is amazing. So I guess we’re in the same boat, but we’re gonna keep working! Thanks for all your support!

  4. Dannii @ Hungry Healthy Happy

    These things really do take time. I am a full-time blogger and having a book published has come from that, but it really does take time. It wasn’t until I was blogging for 2.5 years that I started making money, and that came after spending around 16 hours a day on social media.
    I am not sure where you are based, but I will be in the states for 6 weeks from the middle of next month and doing some travelling around. It would be great to meet up and I would be happy to share lots of blogging tips 🙂 Feel free to email me –
    Dannii @ Hungry Healthy Happy recently posted…Comment on Friday Favourites: Winning, Sushi and Beards by DanniiMy Profile

    1. Mir

      Thanks, Dannii! I live in the Washington, D.C. part of the world, so if you’re around, we should totally get together! I’ll be in touch!

  5. Medha @ Whisk & Shout

    I’m in no position to give advice, but I feel you! It can sometimes feel like you’re screaming into the void, and maybe because I’m only 18, it’s still really fun. What makes me happy is when people tell me that they made something I posted and loved it, or that my allergy-friendly recipes help them bake things for their kid who is allergic to EVERYTHING- it’s stuff like that that makes money seem a little trivial. But yeah, at the same time, wouldn’t it be great to have tens of thousands of followers on social media? I guess it just takes time and honing content 🙂
    Medha @ Whisk & Shout recently posted…10 Minute Gazpacho with Fresh Herbs {Vegan + GF}My Profile

    1. Mir

      I hear you, Medha. I don’t even necessarily want to make money from this: I just want to reach people. I think a lot of us feel that way. It can get hard sometimes when you work a lot and you’re not sure who is seeing what you’ve done. But I appreciate it always! And your thoughts. Thanks!

  6. Manali @ CookWithManali

    Mir I wish I could give you some advice. I have been blogging for 2 years now and I am yet to see any crazy growth. It bothers me too because I put in so much effort right from cooking to clicking pictures, yes it’s not easy and every food blogger would understand this. But I’m trying and won’t give up and that’s what I can tell you too. Some are lucky, they get instant success while some are nowhere ( like me!) even after 2 years. They say social media is important and I am trying to be fairly active. Fingers crossed that we see success soon enough!
    Manali @ CookWithManali recently posted…Eggless Cinnamon Mini Bundt CakesMy Profile

    1. Mir

      Your step-by-step photos are truly amazing, Manali! I can’t believe how much time you pour into your blog. I can see it. I know it will pay off for you!

  7. Dorothy @ Crazy for Crust

    Don’t get down! It took me 2 years to make $28 in a month. I had no idea what I was doing before that!! (I still don’t, I just fake it.) Blogging is the hardest thing I’ve ever done – but the best reward. Ask me anything, I can fake it enough to answer you. 🙂 xoxo
    Dorothy @ Crazy for Crust recently posted…Zucchini Cream Cheese MuffinsMy Profile

    1. Mir

      That actually really helps, Dorothy! If you’re faking it, then I’ve gotta do the same and keep at it. And I will definitely ask you anything. You’ve always been one of my biggest supporters and inspirations!

  8. Michele @ Two Raspberries

    oh man!!! my fiance would go crazy for these! and I LOVE that they are GF too even better! GREAT recipe!

    1. Mir

      Hope he likes them, Michele!

  9. Trish - Mom On Timeout

    Holy moistness! These muffins look so incredible Mir and just so incredibly moist and delicious! Can’t wait to give them a try!
    Trish – Mom On Timeout recently posted…BLT Chicken Caesar Salad WrapMy Profile

    1. Mir

      Thanks, Trish! They’re easy!

  10. Mira

    I can totally relate to everything you’ve said Mir and I also read the other comments. I can not give any advice, because I’ve been blogging for 1 year, but you can definitely email me if any questions. I do agree with Alice and Manali, it does take so much hard work, but also a lot of time spent on social media. And social media is not fair… And sharing other people’s recipes has helped me a little, also Pinterest is a good source of traffic. I love your recipes, because I know they have been tested and taste delicious! And your posts are always fun to read! Don’t give up, I love your blog!
    Mira recently posted…Fruity White Wine And Grand Marnier SangriaMy Profile

    1. Mir

      Thanks for all the thoughts, Mira. I’ve just been really interested in everyone’s thoughts and experiences, and it’s so great to hear from all of you about what you think works best. I really appreciate it beyond words. I guess I have to get more comfortable with social media. It’s just hard sometimes, because I feel like people are not necessarily genuine in that atmosphere. But your words are wise!

  11. Jessica @ Citrus Blossom Bliss

    Hey Mir, this is my first time stopping by (I clicked over from Sally’s Baking Addiction’s post on how to grow your food blog, lol) but I have to say I totally get you on how blogging can be so much work for so little payback. I’ve only been at it for a little over a year and I certainly don’t get enough time to blog as consistently as I would like–it’s a lot to handle. To be a great cook/baker, photographer and food stylist, social media whiz and engaging writer…it’s not for the faint of heart, that’s for sure. It looks like you have quite an arsenal of tasty treats here on your blog though! That always helps. I’ve found that the better a photo looks, the more likely it is to be pinned on Pinterest. I use Canva to quick edit my photos and put them into grids or tall formats with text because I’m too fickle to commit to a creative cloud subscription fee for photoshop. Personally, I’ve noticed that I usually stop to read the text on pinterest before I look at the photos (unless a dessert is literally DRIPPING in chocolate) so perhaps that’s the only bit of advice I could offer. Your photos already look good and you have a good stash of recipes on your blog–I’d say just hone your social media sharing skills and hopefully one day you’ll reach the wide audience you deserve!
    Jessica @ Citrus Blossom Bliss recently posted…No Bake Chocolate Shakeology CookiesMy Profile

    1. Mir

      I’ve never tried Canva! My weak point is definitely the photos. I’m pretty much learning as I go. And I’m working on the social media sharing too, but yep, you’re right. I need to do it more! Thanks for the tips, and it’s great to meet you!

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