Vegan & Gluten-Free Carrot Cake Muffins

Name: Vegan & Gluten-Free Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 people
Ingredients: 1 1/2 cups gluten-free oat flour; 1/4 cup melted coconut oil; 3/4 cup coconut sugar; 1/2 cup unsweetened applesauce; 1 teaspoon ground cinnamon; 1/2 teapsoon baking soda; 1/4 teaspoon salt; 1 tablespoon apple cider vinegar; 1/2 cup unsweetened shredded coconut; 3/4 cup shredded carrots; 1/2 cup finely diced pineapple; 6 tablespoons oat flour; 3 tablespoons coconut sugar; 2 tablespoons shredded coconut; 1/4 teaspoon ground cinnamon; pinch of salt; 2 tablespoons melted coconut oil; 1 tablespoon cashew butter; 1 tablespoon maple syrup; 1 teaspoon fresh lemon juice; water

User Reviews

5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12 people
Calories
247 kcal
Course
Breakfast
Cuisine
American

Vegan & Gluten-Free Carrot Cake Muffins

Dana Benson

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This Vegan Carrot Cake Muffin recipe is gluten-free, dairy-free and egg-free for a healthy cupcake alternative.

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Ingredients

Servings

Muffins

1 1/2 cups gluten-free oat flour
1/4 cup melted coconut oil
3/4 cup coconut sugar
1/2 cup unsweetened applesauce
1 teaspoon ground cinnamon
1/2 teapsoon baking soda
1/4 teaspoon salt
1 tablespoon apple cider vinegar
1/2 cup unsweetened shredded coconut (optional)
3/4 cup shredded carrots
1/2 cup finely diced pineapple

Crumble Topping (optional)

6 tablespoons oat flour
3 tablespoons coconut sugar
2 tablespoons shredded coconut
1/4 teaspoon ground cinnamon
pinch of salt
2 tablespoons melted coconut oil

Cashew Glaze (optional; contains nuts)

1 tablespoon cashew butter
1 tablespoon maple syrup
1 teaspoon fresh lemon juice
water , as needed to thin

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Instructions

Preheat your oven to 350ºF and line a standard muffin tin with 12 baking cups. (I used reusable silicone baking cups.)
In a large bowl stir together the oat flour, coconut oil, coconut sugar, applesauce, cinnamon, baking soda, and salt. Add in the vinegar and stir quickly-- you should see the batter get slightly fluffier from its reaction with the baking soda.
Fold in the coconut, if using, carrots, and pineapple. The batter will most likely be thicker than traditional muffin batter, but that's okay! Use a 1/4 cup to scoop the batter into the 12 muffin cups.
To prepare the crumble, stir together the flour, sugar, coconut, cinnamon, salt, and oil. Use you fingers to sprinkle the mixture evenly over the 12 muffin cups, the gently press the crumble down into the batter to help it stick.
Bake until the tops feel firm to the touch, about 30 minutes. Allow to cool completely before serving.
If you'd like to add a little extra flair to these muffins and don't need them to be nut-free, prepare the cashew glaze by stirring together the cashew butter, maple syrup and lemon juice. Add water one teaspoon at a time until just thin enough to drizzle over the muffins. Use a spoon to drizzle a teaspoon or so over each muffin right before serving.
These muffins are best stored without the cashew glaze on top, and will last a week when stored in an airtight container in the fridge.