A little twist on regular carrot muffins, these vegan gluten-free carrot coconut muffins are quick and easy to make and they’re loaded with tasty ingredients! They make the perfect snack for lunches or for enjoying with tea or coffee.
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Muffins are always quick and easy to bake up each weekend for the week ahead. My carrot coconut muffins with coconut oil, applesauce and many other delicious ingredients, have become a recent favourite and have become so loved that they’ve been on baking repeat for the past few weeks.
This recipe was pretty easy to develop because it’s based on my Vegan Gluten Free Morning Glory Muffins recipe. These are kind of the same…but different.
These carrot muffins with coconut are simpler and don’t contain as many add-ins, but they’re just as delicious and perfect for school snacks or to enjoy with tea. Or coffee. Or hot chocolate. Or…whatever 🙂
How Should I Prepare the Carrots?
For these muffins, you need to shred the carrots using the small shred side of your box grater. See the picture below.
Shredding them this way will ensure that they are cooked thoroughly after they have finished baking.
What Kind of Coconut Should I Use?
Use dry, shredded unsweetened coconut. This type is very easy to find in stores, you can find it in the baking section.
If you’re feeling a little ambitious, I recently shared my method on how to crack open and use a whole coconut, so you can also use freshly shredded coconut, too.
Do Raisins Need to Be Used?
I know many people don’t like raisins, I happen to love them. I really like to add raisins to muffins (try this trick if you use them!) but if raisins are not your thing, feel free to replace them with walnuts.
However…I do highly recommend raisins. These muffins are not overly sweet, I chose to not add a lot of sugar, so the raisins add a little bit of extra sweetness to make everything balance out nicely.
What is the Texture Like?
As you can see from the pictures above and below, the inside of these muffins is soft, super moist, and fluffy…something you may not expect from a muffin that’s vegan and gluten free. But it’s absolutely possible to make a vegan, gluten free muffin with this type of texture.
You’ll have to make them to see for yourself!
Have more questions? Ask in the comments below! And if you make them, leave me a comment below, too!
If you like this gluten-free muffin recipe, you may also like these others:
- Vegan Gluten-Free Banana Muffins
- Gluten-Free Vegan Chocolate Muffins
- Vegan Gluten Free Pumpkin Spice Muffins
- Vegan Sweet Potato Muffins
- Vegan Apple Muffins
Click here for more vegan gluten free muffin and breakfast recipes and click here to follow my vegan gluten-free muffin recipe board on Pinterest!
How to Make Carrot Coconut Muffins
Carrot Coconut Muffins
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 3/4 cups gluten-free flour blend (I use Bob's Red Mill, see note below)
- 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup melted coconut oil (plus extra for greasing muffin tin if not using liners)
- 1 teaspoon vanilla extract
- 1/2 cup plain, unsweetened applesauce
- 1/2 cup coconut sugar
- 3/4 cup shredded coconut (fresh or dried, see note below)
- 1 cup grated carrots
- 1/2 cup raisins
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In a large bowl, mix the flax mixture, coconut oil, vanilla, and applesauce. Stir in coconut sugar until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined.
- Fold in the shredded coconut, carrots, and raisins until well incorporated.
- Using a spoon or a large scoop, divide batter into the 12 muffin cups.
- Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- Please read all of the tips and FAQ above before making this recipe.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
- This recipe will NOT work with coconut flour.
- Fresh or dried coconut will both work fine in this recipe. Click to learn how to crack open and use a whole coconut.
- Nutrition info is based on 1 carrot coconut muffin without any add-ins. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.