Name: Vegan + Gluten-Free Carrot Cake Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp water (let sit for 1 min to thicken); 1 cup chopped medjool dates + 1 cup warm water (blended into date paste); 2 tsp vanilla extract; 1/4 cup coconut cooking oil; 1/2 cup unsweetened plant milk; 1 jar carrot puree (4 ounce baby food jar); 1/2 cup shredded carrots; 1 1/4 cup Bob’s Red Mill Gluten-Free 1-1 Baking Flour; 2 tsp Bob’s Red Mill baking powder; 2 tsp cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/4 tsp ground nutmeg; 1/2-3/4 cup chopped raw walnuts

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Healthy vegan carrot cake muffins made with whole foods and no added sugar. Gluten-free, easy to make, and perfect or a wholesome breakfast or snack.

Vegan Gluten-Free Carrot Cake Muffins | Healthy vegan carrot cake muffins made with whole foods and no added sugar. Gluten-free, easy to make, and perfect or a wholesome breakfast or snack.

I always try to incorporate veggies into my snacks. Celery with peanut butter. A green smoothie with spinach. Cucumber and hummus. Or better yet….Carrot Cake! ;)

That counts right? Well, I think Carrot Cake can be a perfectly healthy snack…depending on how you make it. Recently, I perfected my recipe for Vegan Carrot Cake Muffins and they are perhaps, the HEALTHIEST MUFFINS EVER. In addition to being vegan, they’re also gluten-free and have no added sugar.

Gluten-Free Baking Made Easy

My friends at Bob’s Red Mill have PERFECTED gluten-free baking with their 1-1 Gluten-Free Baking Flour. It’s a 1-1 flour which means there is no need to figure out new liquid to flour ratios. Unlike baking with other alternative flours (almond, cassava, rice, tapioca, etc.), you can literally substitute this flour cup for cup in any recipe with regular flour. It makes GF baking accessible and easy for everyone. PLUS, and probably most importantly, it tastes great and is the perfect neutral base for any of your favorite baked goods…from cookies and cake to muffins and everything in between. With this flour, you can make ANYTHING gluten-free.

Vegan + Gluten-Free Carrot Cake Muffins

These vegan and gluten-free muffins are:

high fiber
free of dairy and other animal products
have no added sugar (only sweetened with dates)
have extra nutrients from veggies
naturally gluten-free thanks to Bob’s Red Mill
full of healthy fats (walnuts and coconut oil)
dense, chewy, and even more delicious when warmed up for a few seconds in the microwave

Grab the recipe and add these to your Baking Bucket List.

Vegan + Gluten-Free Carrot Cake Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Healthy Helper
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 10 muffins
Category: Snack
Method: Bake

Ingredients

Scale

1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp water (let sit for 1 min to thicken)

1 cup chopped medjool dates + 1 cup warm water (blended into date paste)

2 tsp vanilla extract

1/4 cup coconut cooking oil

1/2 cup unsweetened plant milk

1 jar carrot puree (4 ounce baby food jar)

1/2 cup shredded carrots

1 1/4 cup Bob’s Red Mill Gluten-Free 1-1 Baking Flour

2 tsp Bob’s Red Mill baking powder

2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/2-3/4 cup chopped raw walnuts

Instructions

Preheat oven to 400 degrees F.

Mix wet ingredients together in a bowl. Mix dry ingredients, minus walnuts, in another bowl. Fold in wet ingredients into dry ingredients. Stir until evenly combined. Fold in walnuts and stir again. Divide batter into 10 aluminum muffin tins (paper ones will stick) and bake for 35 minutes or until life comes out cleanly from the center of the muffins. Let cool on a wire rack.

Store in the fridge for up to a week.

Some fun additions to these would be:

crushed pineapple or dried pineapple bits
raisins
shredded coconut

Happy Baking! Do you like carrot cake? What are your favorite kind of muffins? Carrot cake with or without raisins?

Talk soon,

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10 Comments

Love that there’s no sugar in this composition, my daughter would love these muffins. I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Your blog posts are super inspiring for me in this phase, thanks!

Healthy Helper says:
April 15, 2020 at 10:13 am
Thanks Mara!! I can’t wait to hear what you think of these when you make them.
Reply

Pinned these beauties! What a great snack or even a breakfast on the run! Thanks for sharing at the What’s for Dinner party – hope to see you there tomorrow too!

Healthy Helper says:
April 23, 2020 at 11:42 am
Thank you Helen!!
Reply

In our home we need to be both gluten free and diabetic friendly. Sounds like this recipe checks all our boxes. Can’t wait to try the recipe!

Healthy Helper says:
April 23, 2020 at 11:41 am
Thanks Leslie!! Enjoy and let me know what you think of them.
Reply

These muffins look fabulous! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and sure hope you will come back soon!
Miz Helen

Healthy Helper says:
April 23, 2020 at 11:40 am
Thanks Helen!!
Reply

This recipe looks so good and puts a healthy twist on a delicious treat. I have such a sweet tooth and I’m always looking for new snack to try so I can’t wait to try and make these. Thanks for sharing!