Vegan Gluten-Free Carrot Cake Muffins
These one-bowl dessert-inspired muffins are free from gluten, dairy, eggs, and refined sugar, but they taste sweet, spiced, and delicious!
Servings 11
Calories 177kcal
Cost $5
Equipment
- 1 oven
- 1 mixing bowl large
- 12 muffin liners
- 1 potato masher optional, for mashing banana
Ingredients
- 1 flax egg 1 ½ tablespoon flax meal + 4 tablespoon water
- ¾ cup applesauce unsweetened
- ⅓ cup banana ripe, mashed
- ¼ cup maple syrup
- ⅓ cup coconut sugar
- ½ teaspoon salt
- 1.5 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup almond milk plain and unsweetened
- 1 cup carrot grated, heaping cup
- ⅔ cup rolled oats gluten-free
- ½ cup almond meal
- 1 cup all-purpose gluten-free flour
Instructions
- Preheat the oven to 375 degrees F and prepare a muffin tin with liners or lightly grease it.
- Mix together the flax egg in a large mixing bowl. Then, to the 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 ¾ of the way to the top (I got 11 muffins).
- 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 an airtight container to keep them fresh or you can freeze them.
- Enjoy!
Notes
This recipe is adapted from Minimalist Baker.
Top these muffins with a dairy-free cream cheese frosting for a healthy dessert!
Store these muffins in the fridge so they stay fresh for longer (5 days).
Add in walnuts, pecans, raisins, or chopped dates for a yummy mix-in!
When you pull a muffin from the fridge, cut it in half and add it to a pan flat-side down with some vegan butter. This yields the perfect golden, griddled muffin.
Nutrition
Calories: 177kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 289mg | Potassium: 142mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1952IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
