Gluten-Free Vegan Carrot Muffins
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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 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 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.
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) 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.
- 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.
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Sodium: 159mg | Potassium: 142mg | Fiber: 3g | Sugar: 7g | Vitamin A: 40% | Vitamin C: 4% | Calcium: 4% | Iron: 6%