Healthy Carrot Cake Muffins ~ Gluten-Free & Vegan
Healthy carrot cake muffins are deliciously sweetened with bananas, applesauce, and pure maple syrup. They are simply a joy to sink your teeth into. These muffins are low-fat, gluten-free, and vegan, but you can substitute the gluten-free flour for all-purpose flour if preferred and use any milk of your choice.
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Healthy carrot cake muffins are not going to taste like this sweet carrot cake, but they are still a yummy, healthy breakfast and snack option. The carrots, raisins, and bananas add a nice blend of natural sweetness to the muffins.
Healthy muffins like these pack some good quality fiber:
- Flax seeds
- Oats
- Oat flour
- Applesauce
- Raisins
To Make These Muffins You Will Need These Ingredients:
- Ground flax seeds
- Water
- Dairy-free milk
- Old-fashioned rolled oats ~ gluten-free if needed
- Oat flour ~ gluten-free if needed
- One-To-One gluten-free flour blend like King Arthur Measure-For-Measure or regular all-purpose flour
- Baking powder ~ corn-free if needed
- Baking soda
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Ripe banana
- Unsweetened applesauce
- Carrots
- Pure maple syrup
- Coconut oil ~ or olive oil
- Walnuts ~ omit for nut-free
- Raisins
You might also like these Saturday Market Muffins, they are hearty and satisfying with similar ingredients.
Coconut Zucchini Muffins are gluten-free and vegan as well and so tasty they can be served as a healthy dessert.
Enjoy!
Healthy Carrot Cake Muffins
Ingredients
- 2 Tbsp Ground flax seeds
- 6 Tbsp Warm Water
- 1/2 cup Old-fashioned rolled oats ~ certified gluten-free if needed
- 1/2 cup Non-dairy milk
- 3/4 cup Oat flour ~ certified gluten-free if needed
- 1 cup One-To-One gluten-free flour blend ~ such as King Arthur Measure-For-Measure or regular all-purpose flour if you are not gluten-free
- 1/2 tbsp Baking powder ~ corn-free if needed
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tbsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Nutmeg
- 1 Ripe banana
- 1/3 cup Unsweetened applesauce
- 1 + 1/4 cup Grated carrots
- 1/3 cup Pure maple syrup
- 1/4 cup Coconut oil melted ~ or olive oil
- 3/4 cup Chopped Walnuts ~ omit for nut-free
- 3/4 cup Raisins
Instructions
- Preheat oven to 375-degrees F.
- Line a muffin tin with silicone or paper liners.
- In a large mixing bowl add rolled oats and non-dairy milk together. Mix well and set aside.
- In a small bowl mix 2 tablespoons of ground flax seed with 6 tablespoons of warm water. Mix very well and set aside to thicken.
- In a small mixing bowl add flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir to combine.
- Add flax mixture, mashed banana, grated carrots, pure maple syrup, and melted coconut oil to oat and milk mixture. Mix together well.
- Stir in flour mixture and stir to combine.
- Fold in chopped nuts and raisins.
- Fill muffin cups 3/4 full and bake for 20 minutes or until toothpick inserted comes out clean.
- Remove the muffins from the oven and let them sit for 10 minutes. If you used silicone liners I suggest removing the muffins from the liners and let them continue to cool on a wire rack.
- Cool muffins completely before storing in an airtight container.
- You can store the muffins at room temperature for about 4-5 days. Freeze for longer storage.
Nutrition
