Carrot cake in muffin top form! Vegan, gluten-free, and no added sugar. These little treats are sweetened only with Medjool dates and are perfect for a healthy breakfast or snack on the go!
The BEST Part of the Muffin
Can we all agree the best part of a muffin is the TOP? It’s got the soft n’ fluffy texture of the muffin bottom but with a denser, textured outside. Almost like the edge piece of a batch of brownies!
While I love making regular muffins, I don’t always have muffin tins on hand. And that’s when it’s the perfect time to make MUFFIN TOPS!
Specifically these vegan, gluten-free Carrot Cake Muffin Tops I am sharing today. There’s never a bad time for a carrot cake-flavored treat and these easy-to-make muffin tops make for a perfect healthy breakfast or snack on the go.
How to Make Carrot Cake Muffin Tops
These vegan Carrot Cake Muffin Tops are simply made with:
- oat flour
- coconut flour
- medjool dates
- spices
- carrot puree
- vanilla
All you have to do to make them is blend together the wet ingredients and then mix them with the dry ingredients. Then, you divide the batter into 10 circles and bake for 20 minutes. So in less than 30 minutes total, you have a tray of flavorful, fresh-baked muffin tops ready for snacking on!
Carrot Cake Muffin Tops
These Carrot Cake Muffin Tops are:
- fully vegan
- gluten-free
- no added sugar
- high fiber (thanks to whole grains, dates, and carrots!)
…and totally customizable! Feel free to mix in raisins, nuts or seeds, dried pineapple, or shredded coconut to up the classic carrot cake factor.
Grab the recipe and get to baking!
Carrot Cake Muffins Tops
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 10 muffin tops 1x
- Category: Sweet Snacks
- Diet: Vegan
Ingredients
3 large medjool dates soaked in 1/2 cup warm water
2 4-ounce containers of baby carrot puree
1/4 tsp vanilla extract
1.5 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp baking powder
3 tbsp coconut flour
1 cup gluten-free oat flour
Optional mix-ins: walnuts, shredded coconut, or raisins
Instructions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a high-speed food processor, combine dates + water, carrot puree, and vanilla extract. Blend until pureed smooth. In a large bowl, combine flours, spices, and baking powder. Stir together wet and dry ingredients until fully combined. Fold in any mix-ins if using.
The batter will be a bit sticky. Flour or wet a spoon and scoop the batter into ten evenly-sized circles on the prepared baking sheet. Place the balls on a parchment paper-lined baking sheet and press them down to flatten slightly. Bake for 20 minutes. Remove from oven and let cool completely on the pan. For even better flavor let them sit overnight in the refrigerator! Store in the freezer or fridge.
These yummy treats are vegan, gluten-free, and 100% fruit sweetened with my favorite Medjool dates. I’ve said it before, and I’ll say it again…nothing NOTHING makes for a better sweetener in a baked good than a Medjool date. As evidenced by these gems…
Chocolate Chip Salted Caramel STUFFED Muffins
No-Bake Sea Salt Caramel Fudge
Vegan Chocolate Chip Coffee Cake
Sweet Potato Protein Brownie Bites with Date Caramel
Date Sweetened Double Chocolate Brownies
Vegan Gluten-Free German Chocolate Cake
Caramel Stuffed Chocolate Brownies
…and so many more.
Are you a fan of carrot cake?
What’s your favorite mix-in for carrot cake: coconut, raisins, pineapple bits, or walnuts?
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29 responses to “Carrot Cake Muffins Tops [vegan + gluten-free]”
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SO much carrot cake, I love it!!! I don’t really celebrate Easter, but may do a little brunch with my boyfriend just ‘cuz!
That will be so fun!! Any reason for brunch, right!?
Love the simple ingredients in this, and I know my carrot-cake lovin’ mom would dive into these ASAP!
Let me know if you try them!!
I love more carrot than cake in my carrot cake and these look like they deliver.
Thank Patrick! Let me know if you try them!
I love carrot cake; my favorite way to eat it is with cream cheese frosting on top!
Thanks Em!! I love CC too!
Even though I did celebrate Easter growing up I’m still not sure if carrot cake is an Easter thing or not, but who the heck cares let’s just eat it year round!! Or give it a day all it’s own. Or both. Anyways…the chunky, fruity, spiced fluffiness of these little muffin tops looks SO good. Plus no one said I couldn’t put a lil frosting on a muffin, right? 😉
Oh yes…these are BOMB with a little (date-sweetened) frosting on top!! 😉
Love this! Could you possibly use gluten-free flour in place of coconut flour?
xx
Courtney
http://www.thedaringdarling.com
★★★★★
You could try it…I can’t guarantee results though!
This is a great recipe. One definitely worth trying!
Thanks so much!
love the look and am sure will taste wonderful too.. love carrot cake for myself.. have all (Except the dates) ingredients at home.. since the dates are for sweetening here, i guess i will try to use some coconut sugar (will that work?)
Yes but you’ll need more liquid!
thank you!
Welcome!!
Yum! Those looks so good! I’m a huge fan of muffin tops, and can’t wait to give these a try.
Let me know when you try them!!
Wow, these look so delicious and good for you. Thanks for sharing at Funtastic Friday!
Thanks so much Donna!
Thanks for sharing at the What’s for Dinner link up!
So welcome! Thanks for hosting!!
These are great – my kids ONLY eat the tops of muffins anyway , this would definitely save us a lot of waste. Thanks for joining the Creative K Kids’ Tasty Tuesday last week, if you haven’t already don’t forget to link up this week!
★★★★★
Thank you!! I linked up!
Sorry it took so long to visit – I’ve been off on vacation! Thanks for sharing on the What’s for Dinner link up!
No worries! Thank you!
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