Vegan Gluten-Free Carrot Muffins Recipe
Introduction
These Vegan Gluten-Free Carrot Muffins are a deliciously wholesome treat perfect for breakfast or a snack. Packed with natural sweetness and hearty ingredients, they’re moist, flavorful, and friendly to many dietary needs.
Ingredients
- 4 carrots
- 1 1/2 cups gluten-free rolled oats
- 6 tablespoons chickpea flour
- 3/4 cup Medjool dates
- 1/4 cup refined coconut oil
- 1/4 cup applesauce
- 1/4 cup pure maple syrup
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1 tablespoon distilled white vinegar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
- Walnuts, to taste
- Raisins, to taste
- Vegan chocolate chips, to taste
- Coconut oil cooking spray, as needed
Instructions
- Step 1: Preheat your oven to 350°F (180°C) and lightly spray a muffin pan with coconut oil cooking spray.
- Step 2: Prepare your flax eggs by mixing 2 tablespoons ground flaxseed with 5 tablespoons water. Stir well and let it sit for 5 minutes to thicken.
- Step 3: Chop the carrots finely by pulsing them in a food processor for 10–15 seconds.
- Step 4: Add the gluten-free oats, chickpea flour, Medjool dates, refined coconut oil, applesauce, maple syrup, flax eggs, distilled white vinegar, baking soda, ground cinnamon, and salt to the food processor. Blend for about 20 seconds or until the mixture is well combined.
- Step 5: Divide the batter evenly into 12 muffin cups. Top each with walnuts, raisins, and vegan chocolate chips to your liking.
- Step 6: Bake for 17–18 minutes until the muffins are set and golden. Let them cool for 5 minutes before removing from the pan to serve or store.
Tips & Variations
- For extra moisture, try adding a spoonful of mashed banana or more applesauce.
- Swap raisins with dried cranberries or chopped dates for different sweetness.
- Use almond flour instead of chickpea flour if preferred, but expect slight changes in texture.
- If you don’t have a food processor, finely grate the carrots and soak dates before mixing by hand.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm them briefly in a toaster oven or microwave. These muffins also freeze well for up to 2 months; thaw before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular oats instead of gluten-free oats?
Yes, if you don’t have gluten sensitivities, regular rolled oats work fine. Just be sure they are rolled oats, not instant, for best texture.
Are these muffins really gluten-free and vegan?
Absolutely! Using gluten-free oats and chickpea flour keeps them gluten-free, and there are no animal products used, making them fully vegan-friendly.
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Vegan Gluten-Free Carrot Muffins Recipe
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Vegan Gluten-Free Carrot Muffins are a delicious, healthy treat made with wholesome ingredients like rolled oats, chickpea flour, and fresh carrots. Naturally sweetened with medjool dates and maple syrup, these muffins are perfect for a nutritious breakfast or snack, offering a moist texture and bursting with warm cinnamon flavor. They are topped with optional walnuts, raisins, and vegan chocolate chips for added texture and indulgence.
Ingredients
Wet Ingredients
- 1/4 cup Refined Coconut Oil
- 1/4 cup Apple Sauce
- 1/4 cup Pure Maple Syrup
- 5 tablespoon Water
- 1 tablespoon Distilled White Vinegar
Dry Ingredients
- 1 1/2 cup Gluten-Free Rolled Oats
- 6 tablespoon Chickpea Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 pinch Salt
- 2 tablespoon Ground Flaxseed
Main Produce
- 4 Carrots
Sweeteners and Mix-ins
- 3/4 cup Medjool Dates
- To taste Walnut
- To taste Raisins
- To taste Vegan Chocolate Chips
Other
- Coconut Oil Cooking Spray (as needed)
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350°F (180°C). Spray a 12-cup muffin pan lightly with coconut oil cooking spray to prevent sticking.
- Make flax eggs: In a small bowl, combine 2 tablespoons of ground flaxseed with 5 tablespoons of water. Stir well and let the mixture sit for 5 minutes until it gels, creating a flax egg substitute.
- Chop carrots: Place 4 carrots into a food processor and pulse for 10-15 seconds until the carrots are finely chopped.
- Combine ingredients: Add gluten-free rolled oats, chickpea flour, medjool dates, refined coconut oil, apple sauce, pure maple syrup, prepared flax eggs, distilled white vinegar, baking soda, ground cinnamon, and a pinch of salt into the food processor bowl with the carrots. Process for about 20 seconds until the mixture is uniformly combined into a batter.
- Fill muffin cups and add toppings: Divide the batter evenly among the 12 muffin cups. Top each muffin with walnuts, raisins, and vegan chocolate chips according to your preference.
- Bake and cool: Bake the muffins in the preheated oven for 17-18 minutes until they are set and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing them. Enjoy immediately or store in an airtight container for later.
Notes
- Ensure dates are pitted before adding for easier blending.
- For extra moistness, you can substitute apple sauce with mashed banana.
- If you don’t have a food processor, finely grate the carrots and soak dates in warm water before blending thoroughly.
- Muffins can be frozen for up to 3 months; thaw at room temperature before serving.
- Customize toppings with your favorite nuts or dried fruits as desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Gluten-Free
Keywords: Vegan carrot muffins, gluten-free muffins, healthy muffins, dairy-free muffins, oat flour muffins, chickpea flour baking, vegan breakfast, maple syrup muffins, vegan snacks
