Vegan & Gluten-Free Carrot Cake Muffins
User Reviews
5
Vegan & Gluten-Free Carrot Cake Muffins
Description
The Vegan & Gluten-Free Carrot Cake Muffins use oat flour as a gluten-free base combined with coconut oil, coconut sugar, and applesauce to provide moisture and sweetness. The inclusion of shredded carrot and pineapple adds natural sweetness and moisture, helping keep the muffins tender. Ground cinnamon contributes a classic warmth to the flavor profile. These muffins have a thicker batter consistency than traditional wheat-based muffins.
An optional crumble topping made from oat flour, sugar, shredded coconut, and cinnamon, bound with melted coconut oil, adds a crunchy texture that complements the soft muffin beneath. The recipe also suggests a nut-based glaze for added flair, though it is optional.
These muffins are suitable as a snack or breakfast choice for those avoiding gluten and animal products. They offer a filling, mildly sweet, and lightly spiced profile. Baking until the tops feel firm ensures proper doneness and a tender crumb.
Ingredients
Muffins
- 1 1/2 cups oat flour gluten-free
- 1/4 cup coconut oil melted
- 3/4 cup coconut sugar
- 1/2 cup applesauce unsweetened
- 1 teaspoon ground cinnamon
- 1/2 baking soda teaspoon
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1/2 cup coconut optional, unsweetened, shredded
- 3/4 cup carrot shredded
- 1/2 cup pineapple finely diced
Crumble Topping (optional)
- 6 tablespoons oat flour
- 3 tablespoons coconut sugar
- 2 tablespoons coconut shredded
- 1/4 teaspoon ground cinnamon
- salt pinch
- 2 tablespoons coconut oil melted
Cashew Glaze (optional; contains nuts)
- 1 tablespoon cashew butter
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice fresh
- water , as needed to thin
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 247kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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