Easy gluten free vegan carrot muffins that are loaded with shredded carrots, raisins, walnuts, and spices. They’re very similar to carrot cake…but without the icing!
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I’ve shared a few carrot muffins with you already, carrot ginger muffins and carrot coconut muffins. This recipe is similar to those, but they’re all different in their own ways. I hope you try them all at some point, but today, it’s all about these quick and easy vegan carrot muffins.
Of all my carrot muffin recipes (carrots make good muffins!), this one reminds me most of one of my favourite cakes, carrot cake. Don’t you love carrot cake?
If the answer is yes, then this vegan carrot cake muffin recipe has your name written all over it!
The ingredients are simple but the part that makes them special, I think, are the spices. Cinnamon, nutmeg, and ginger all team up to give them great flavour and then there are the add-ins: shredded carrots, raisins, and walnuts.
How big should the carrots be grated?
You want to finely grate the carrots, have a look at the carrots in the image above to get an idea. Use the smaller of the two shredder sides on your box grater.
Do I have to add raisins to these carrot muffins?
So…raisins. I’ve spoken about them before in other recipes, I love them but I know many don’t. You can leave them out, but I don’t recommend it. When testing the recipe, I made them once without raisins and they were good, but not as good as they could have been.
These muffins are not overly sweet, so the addition of raisins adds to the overall sweetness to make them just right in the sweetness department.
What is the texture like?
They’re moist, fluffy and have a very nice texture, not always something you would expect from a gluten free carrot muffin but have a look at the image below to see.
When you use gluten-free flour blends in baking, especially iin vegan gluten free muffins, your finished treats sometimes tend to toughen up the day after, but a quick warm-up will get them back to where they were right after they came out of the oven.
If you follow the recipe as it is written and use the same gluten-free flour blend I did (details below), this is the deliciousness that awaits you:
I hope you enjoy these gluten free carrot muffins as much as I do. Be sure to pin them on Pinterest and if you make them, share a pic with me by tagging me on Instagram.
I’m @delightfuladventures over there and my hashtag is #delightfuladventures. I love seeing your remakes!
If you like these vegan carrot muffins, you’ll probably also like these other easy vegan muffin recipes:
- Vegan Gluten Free Morning Glory Muffins
- Gluten Free Vegan Chocolate Muffins
- Vegan Gluten-Free Pumpkin Spice Muffins
- Vegan Gluten Free Zucchini Chocolate Chip Muffins
- Mini Chocolate Chip Muffins
- Old Fashioned Cake Doughnut Mini Muffins
How to Make Vegan Carrot Muffins
Gluten-Free Vegan Carrot Muffins
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 3/4 cups gluten-free flour blend **see important note about flour below**
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup melted coconut oil (plus extra for greasing muffin tin if not using liners)
- 1 teaspoon vanilla
- 1/2 cup plain, unsweetened applesauce
- 1/4 cup unsweetened non-dairy milk (room temperature)
- 1/2 cup coconut sugar
- 1 cup finely grated carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 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, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
- In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and non-dairy milk together. Stir in coconut sugar until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined.
- Fold in the carrots, raisins, and walnuts until well incorporated.
- Divide batter using a large scoop or spoon into the 12 muffin cups.
- Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- 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) in the red bag, NOT the blue bag), 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.
- I like to use an ice cream scoop to add the batter to the muffin pan as shown in the picture above (this is the one I have). If you don’t have a scoop, you can use a tablespoon. Be sure that each muffin cup has roughly the same amount of batter so they all finish baking at the same time.
- Nutrition info listed below is for 1 of 12 muffins. This info to only be used as a rough guide. Click here for more info on how nutrition info on this website is determined.