healthy low-fat carrot cake muffins
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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.

carrot cake muffins

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.

carrot cake muffins, gluten, dairy, and egg-free

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.

saturday market muffins, gluten-free option

Coconut Zucchini Muffins are gluten-free and vegan as well and so tasty they can be served as a healthy dessert.

gluten-free and vegan delicious coconut zucchini muffins



Healthy Carrot Cake Muffins

Healthy and deliciously spicy and slightly sweet. Muffins that are full of quality ingredients and loaded with fiber. A healthy version of a carrot cake minus the pineapple.
Prep Time20 minutes
Cook Time20 minutes
Total Time37 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: carrot cake muffins, dairy-free, gluten-free carrot cake muffins, healthy carrot muffins, no-nuts recipes, plant-based, vegan banana carrot muffins
Servings: 14 Muffins
Calories: 208kcal
Author: Mary Krick


  • 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


  • 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.


Serving: 1Muffin | Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 140mg | Potassium: 279mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1952IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg

healthy carrot cake muffins. gluten-free and vegan

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