Imagine biting into a moist, perfectly spiced muffin that's not only incredibly delicious but also completely guilt-free and allergy-friendly. These vegan gluten-free carrot muffins are about to revolutionize your breakfast and snack game, proving that healthy eating can be an absolute flavor explosion! Packed with wholesome ingredients and bursting with natural sweetness, these muffins are so good, you won't believe they're free from gluten, dairy, and animal products.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups gluten-free flour
- 1 cup grated carrots
- 1/2 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, sift together the gluten-free flour, baking powder, cinnamon, and salt to ensure even distribution and remove any lumps.
- In a separate medium bowl, whisk together the melted coconut oil, maple syrup, and almond milk until well combined and smooth.
- Grate fresh carrots using a box grater or food processor, ensuring they are finely and evenly shredded.
- Add the grated carrots to the wet ingredients and mix thoroughly to distribute the carrots evenly.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined, being careful not to overmix, which can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a dairy-free glaze if desired before serving.
Tips
- • Use fresh, finely grated carrots for the best moisture and texture • Don't overmix the batter - this can lead to tough, dense muffins • Make sure your gluten-free flour is fresh and properly stored • Let the muffins cool completely to help them set and develop full flavor • Store in an airtight container at room temperature for up to 3 days • For extra moisture, you can add 1/4 cup of unsweetened applesauce to the wet ingredients • If you want added crunch, sprinkle some chopped walnuts on top before baking • These muffins freeze beautifully - wrap individually for quick grab-and-go breakfasts
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
