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Vegan Gluten-Free Carrot Muffins

17 INGREDIENTS • 6 STEPS • 33MINS

Vegan Gluten-Free Carrot Muffins

Recipe

5.0

1 rating
These Vegan Gluten-Free Carrot Muffins are super moist, full of flavor, and loaded with nutrition. The perfect way to sneak veggies in your loved ones!
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These Vegan Gluten-Free Carrot Muffins are super moist, full of flavor, and loaded with nutrition. The perfect way to sneak veggies in your loved ones!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

33MINS

Total Time

$0.59

Cost Per Serving

Ingredients

Servings
12
us / metric
Carrot
4
Large Carrots
washed and ends removed
Gluten-Free Rolled Oats
150 g
Gluten-Free Rolled Oats
certified gluten-free if needed
Chickpea Flour
70 g
Chickpea Flour
Medjool Dates
130 g
Pitted Medjool Dates, firmly packed
Refined Coconut Oil
4 Tbsp
Refined Coconut Oil, melted
Apple Sauce
4 Tbsp
Apple Sauce
Pure Maple Syrup
4 Tbsp
Pure Maple Syrup
Ground Flaxseed
2 Tbsp
Ground Flaxseed
Water
75 mL
Water
Distilled White Vinegar
1 Tbsp
Distilled White Vinegar
Baking Soda
1 tsp
Baking Soda
Ground Cinnamon
1 tsp
Ground Cinnamon
Salt
1 pinch
Salt
Walnut
to taste
Walnuts
Raisins
to taste
Raisins
Vegan Chocolate Chips
to taste
Vegan Chocolate Chips
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray

Nutrition Per Serving

VIEW ALL
Calories
184
Fat
6.5 g
Protein
3.5 g
Carbs
28.5 g
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

If using something other than Medjool dates, you may want to soak them in water for 10 minutes, then drain them before using them.

If you don’t have garbanzo bean flour, you can substitute it with ground oat flour for gluten-free, or regular AP or wheat flour.

I like to use refined coconut oil for baking when I don’t want the coconut flavor to come through, you can substitute with unrefined, but you’ll likely have somewhat of a coconut flavor added.
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Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C), spray muffin pan with Coconut Oil Cooking Spray (as needed).
step 2
To prepare your flax eggs, add Ground Flaxseed (2 Tbsp) to Water (75 mL), stir well, and let sit for 5 minutes.
step 3
Add Carrots (4) to the bowl of a food processor, pulse 10-15 seconds, or until carrots are chopped fine.
step 4
Add Gluten-Free Rolled Oats (150 g), Chickpea Flour (70 g), Medjool Dates (130 g), Refined Coconut Oil (4 Tbsp), Apple Sauce (4 Tbsp), Pure Maple Syrup (4 Tbsp), flax eggs, Distilled White Vinegar (1 Tbsp), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), and Salt (1 pinch). Process another 20 seconds or until all ingredients are well combined.
step 4 Add Gluten-Free Rolled Oats (150 g), Chickpea Flour (70 g), Medjool Dates (130 g), Refined Coconut Oil (4 Tbsp), Apple Sauce (4 Tbsp), Pure Maple Syrup (4 Tbsp), flax eggs, Distilled White Vinegar (1 Tbsp), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), and Salt (1 pinch). Process another 20 seconds or until all ingredients are well combined.
step 5
Divide batter among 12 muffins, top with Walnuts (to taste), Raisins (to taste), and Vegan Chocolate Chips (to taste) and bake 17-18 minutes.
step 6
Allow to cool for 5 minutes, then remove and enjoy or store in an airtight container.
step 6 Allow to cool for 5 minutes, then remove and enjoy or store in an airtight container.
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