Name: Vegan Gluten-Free Carrot Muffins
Total time: PT1980.0S
Yield: 12
Ingredients: 4 Carrot; 1 1/2 cup Gluten-Free Rolled Oats; 6 tablespoon Chickpea Flour; 3/4 cup Medjool Dates; 1/4 cup Refined Coconut Oil; 1/4 cup Apple Sauce; 1/4 cup Pure Maple Syrup; 2 tablespoon Ground Flaxseed; 5 tablespoon Water; 1 tablespoon Distilled White Vinegar; 1 teaspoon Baking Soda; 1 teaspoon Ground Cinnamon; 1 pinch Salt; to taste Walnut; to taste Raisins; to taste Vegan Chocolate Chips; as needed Coconut Oil Cooking Spray

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Vegan Gluten-Free Carrot Muffins

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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/

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!

33MINS

Total Time

$0.59

Cost Per Serving

Ingredients

Servings

US / Metric

Large Carrots

washed and ends removed

1 1/2 cups

Gluten-Free Rolled Oats

certified gluten-free if needed

1/3 cup

Chickpea Flour

3/4 cup

Pitted Medjool Dates, firmly packed

1/4 cup

Refined Coconut Oil, melted

1/4 cup

Apple Sauce

1/4 cup

Pure Maple Syrup

2 Tbsp

Ground Flaxseed

1/3 cup

Water

1 Tbsp

Distilled White Vinegar

1 tsp

Baking Soda

1 tsp

Ground Cinnamon

1 pinch

Salt

to taste

Walnuts

to taste

Raisins

to taste

Vegan Chocolate Chips

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

Add to plan

Vegan Gluten-Free Carrot Muffins

Save

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.