Gluten-free iced muffins

If you follow a gluten-free diet and have a sweet tooth, these zesty muffins are the perfect choice for when you get the munchies.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 12 Item
  • Print


Gluten-free iced muffins
  • 1/4 cup extra-light olive oil
  • 3 eggs, at room temperature
  • 140 gram tub apple puree
  • 1/2 cup milk or gluten-free soy milk
  • 2 teaspoon finely grated orange zest
  • 1 1/3 cup pure icing sugar
  • 1 1/4 cup firmly packed finely shredded carrot
  • 1/4 cup bought seed mix
  • 1 3/4 cup gluten-free self-raising flour
  • 1/2 teaspoon mixed spice
  • 2 tablespoon freshly squeezed orange juice


Gluten-free iced muffins
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (1/3-cup) muffin pan with a little of the oil. Whisk remaining oil, eggs, apple puree, milk and half the zest in a bowl until combined. Sift 1/3 cup of the icing sugar over mixture; whisk until combined and smooth. Stir in carrot and seed mix until combined.
  • 2
    Sift flour and mixed spice over mixture; fold to combine. Be careful not to over-mix. Spoon mixture evenly into prepared tray. Bake for 25 minutes or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool.
  • 3
    Sift remaining icing sugar into a bowl. Stir in remaining zest and enough juice to form a smooth paste. Spread icing over cooled muffins. Stand for 15 minutes to set. Serve.


Makes 12 You'll need 1 large carrot. Greasing: Use cooking-oil spray or a little of the oil used for baking to grease muffin tray. You can use any type of non-dairy milk in this recipe; almond, rice, soy or oat milk are all suitable.