Carrot Ginger Muffins

A recipe development method that I use often is to come up with a good recipe I know I’ll make over and over again, and then use it as a base for another recipe, make small modifications, and turn it into something equally as good…or better! For example, my easy vegan gluten free waffles was the base for all of my other waffle recipes (and there are more to come!). I’m also working on some other doughnut recipes based on my baked chocolate doughnuts recipe. These Carrot Ginger Muffins’ mama is my Carrot Coconut Muffins.

I LOVE carrot cake but having carrot cake on a regular basis isn’t the smartest or most nutritious thing to do (unfortunately!). When I was in college, my friend Lori and I would sometimes just buy a cake and enjoy it over the next few days. No special occasion needed. Because we could. (This guy captures what I’m trying to say here very well! ) Ahh, to be in college again!

I guess the next best thing is carrot muffins. They will never be carrot cake, but they do have carrots, raisins (which I know is a controversial carrot cake ingredient, but I love them!), and spices in common, so it’s the closest to carrot cake I’m going to get until the next special occasion. It’s a good stand-in, because luckily, I also like carrot muffins a lot (I hope you do too!). I went back to that carrot coconut muffin recipe, made just a few small modifications and came up with carrot ginger muffins.

They are soft and fluffy, as you can see in the pictures above and below…which isn’t always the case with vegan AND gluten free muffins, but remember when I said above how when I perfect a recipe, I use it as a base going forward for all other recipes that fall into the same group? I figured out way back (with my pumpkin spice muffins) how to make a vegan gluten free muffin fluffy and delicious. These are the kind of muffins no one would guess are vegan…or gluten free!

In addition to being soft and fluffy, they’re also perfectly spiced with the ginger, nutmeg, and cinnamon. But the thing that takes these over the top is the freshly grated ginger. I only use one teaspoon of the fresh ginger, but feel free to experiment by adding a little more (start with just adding an extra 1/2 tsp) if you want even more of that ginger “zing.” A carrot muffin + ginger is a perfect combo.

Whip up a batch for breakfast, brunch, or snacks. I hope you love them as much as I do! And be sure to check out my other vegan gluten free muffin recipes, you’ll find all of my faves over there (and there’s more to come!)

And hey, if you make these muffins, share a picture of them with me on Instagram, I’d love to see them! Tag me, @delightfuladventures and use the hashtag #delightfuladventures. I can’t wait to see your creation!

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How to Make Carrot Ginger Muffins

5 from 2 votes

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Carrot Ginger Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Bake up a batch of these fluffy, flavourful, vegan, gluten free carrot ginger muffins to serve at breakfast, brunch, or at snack time!

Course: Breakfast, Brunch, Snack

Cuisine: Gluten-Free, Vegan

Serves: 12

Calories: 155 kcal

Author: Gwen @ Delightful Adventures

Ingredients

• 2 tbsp ground flax seeds
• 6 tbsp water
• 1 3/4 cups gluten free flour blend (I use Bob's Red Mill, see note below)
• 1/4 cup oat flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup melted coconut oil (plus extra for greasing muffin tin if not using liners)
• 1 tsp vanilla extract
• 1/2 cup plain, unsweetened applesauce
• 1 tsp freshly grated ginger
• 1/2 cup coconut sugar
• 1 1/2 cup grated carrots
• 1/2 cup raisins

Instructions

1. Preheat oven to 350°F.
2. Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
3. Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.

4. In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
   

5. In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.

6. Slowly add the dry mixture to the wet mixture and stir until combined.

7. Fold in the carrots and raisins until well incorporated.

8. Divide batter into the 12 muffin cups.
9. Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

Recipe Notes

• It's important to know that all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these muffins (other than Bob's Red Mill), so please know that your results may not be the same as mine if you substitute with a different flour.
• Try this trick when you bake with raisins!

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