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
Scale
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
