Gluten-Free Vegan Carrot Cake Muffins

These Gluten-Free Vegan Carrot Cake Muffins are so delicious and made with just one bowl in ten minutes. They’re the perfect healthy breakfast or snack to enjoy all year long. You’ll love these simple carrot muffins! Thanks to Bob’s Red Mill for sponsoring this post.

So…things have changed a bit since I last posted a new recipe! First up – the good news: my first cookbook was released to the world! It’s been an exciting and weird time to have a book released.

P.S. if you like these carrot cake muffins, there is a fabulous carrot snack cake recipe in my book!

I’m writing this as we approach Easter, with lengthening days and wildflowers popping up all over: the purest signs of Spring, but let’s be honest: these gluten-free vegan carrot cake muffins are perfect for whenever you want them.

They’re all the best things:

• Easy to make
• One bowl
• Gluten-free & plant-based
• Refined sugar-free
• Perfect for breakfast or a snack
• Easily dressed up with frosting

Let’s make Carrot Cake Muffins!

First off – I am ALL about substitutes these days, because I know it’s hard for everyone to find all the things they need to bake with. I also know most of us aren’t going out to the grocery store to buy ingredients just for muffins, so I included lots of substitution recommendations in the Notes section of the recipe. 

To make these Carrot Cake Muffins, we start with the wet ingredients! We use unsweetened applesauce, coconut sugar, nut milk, nut butter, coconut oil, and vanilla extract. Just whisk them all up until combined!

Then, you’ll stir in the oat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, salt, and flax meal. I use oat flour and almond flour from Bob’s Red Mill – always my go-to flour brand for all gluten-free flours!!

How to make your own oat flour: If you don’t have access to oat flour right now, you can make it yourself by grinding oats in a blender or food processor until fine and floury!

If you don’t have one or the other of the flours, you can use all of one or the other, but I find the combo has the best texture and flavor here! You could also substitute all of the flour for a GF baking flour, like Bob’s Red Mills!

Finally, just stir in the shredded carrots and nuts, if you’d like! If you want to add in any other goodies, here are some ideas:

• Raisins (soak them in hot water or juice to make them soft)
• Coconut shreds or flakes
• Drained or fresh pineapple

What’s that delicious vegan glaze?

To glaze, I just drizzled on some melted coconut butter!

If you want to make these a little more festive, you can add a vegan “cream cheese” frosting to turn them into cupcakes. Enjoy!

Loving these? Try these other Spring favorites!

• Lemon Blueberry Scones (Gluten-Free & Vegan)
• Strawberry Rhubarb Pie (Paleo, Gluten-Free & Vegan)
• Carrot Cake Cookies with Cream Cheese Glaze (Gluten-Free)

Gluten-Free Vegan Carrot Cake Muffins

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★★★★★

5 from 2 reviews

• Author: Rachel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These Gluten-Free Vegan Carrot Cake Muffins are so tender and flavorful! They’re the perfect healthy breakfast or snack to enjoy all Spring long.

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Ingredients

Scale 1x2x3x

• ⅓ (75g) cup unsweetened applesauce
• ⅓ cup coconut sugar
• ¾ cup (6 ounces) unsweetened almond milk or other dairy-free milk
• ¼ cup (64g) creamy almond butter or other nut or seed butter
• ¼ cup (50g) refined coconut oil melted
• ½ teaspoon vanilla extract
• 1 cup (120g) gluten-free oat flour
• 1 cup (96g) blanched almond flour
• 2 tablespoons flax meal
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup shredded carrots
• ½ cup chopped pecans or walnuts

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Instructions

1. Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
2. In a large mixing bowl, combine applesauce, coconut sugar, almond milk, nut butter, coconut oil, and vanilla extract. Stir to combine.
3. Add oat flour, almond flour, flax meal, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir until combined. Fold in the shredded carrots and nuts.
4. Divide between the 12 muffin tins. Garnish with a pecan, if desired. Bake for 18 to 22 minutes, or until puffy and a toothpick comes out clean. The muffins should spring back when pressed lightly with a fingertip.
5. Once done, let cool completely on a wire rack. If desired, glaze the muffins with drizzled coconut butter.
6. Store leftovers in an airtight container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!

Notes

SUBSTITUTES

1. The applesaucecan be replaced with mashed banana or even pumpkin!
2. Any granulated sweetener can be used in place of the coconut sugar, but don’t use a liquid sweetener, like honey or maple syrup.
3. Any kind of neutrally flavored oil can work in place of the coconut oil, or even melted butter (vegan or regular).
4. You can use all of either type of flour if necessary, or replace with a GF AP Baking flour. If you can though, the recommended flours will make for the best texture.

• Category: muffins, breakfast

Keywords: gluten-free, vegan, carrot cake, carrot muffins

Vegan Carrot Cake Muffins