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Vegan Carrot Cake Muffins
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Vegan Carrot Cake Muffins (gluten-free, oil-free)

Amazing, moist, subtly sweet, soft, gluten-free + oil-free vegan carrot cake muffins that can be made in 1-bowl. 
Prep Time 15 minutes
Cook Time 35 minutes
15 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 flax egg *Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make the flax egg
  • 3/4 cup applesauce unsweetened
  • 1/3 cup mashed ripe banana
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/2 tsp salt
  • 1.5 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup plain almond milk unsweetened
  • 1 cup grated carrot heaping cup
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 cup all purpose gluten-free flour I use the all purpose GF flour from Trader Joe's

Instructions

  • Add flax egg in a large mixing bowl and preheat oven to 375 degrees F.
  • Prepare your muffin tin with liners or lightly grease them.
  • To flax egg, add mashed banana, maple syrup, applesauce and whisk to combine.
  • Then add coconut sugar, baking soda, salt, cinnamon, and whisk to combine.
  • Add almond milk and stir. 
  • Add grated carrot and stir. 
  • Add oats, almond meal, and all purpose gluten-free flour and stir.
  • Divide the batter evenly among 12 muffin tins, filling them about 3/4 of the way to the top. I only got 11 so don't worry if you don't get all 12! 
  • Bake for 32-35 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. 
  • Let them cool for about 20 minutes or longer. 
  • Store in airtight container to keep them fresh or you can freeze them. 
  • Enjoy!