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    Home Ā» Recipes Ā» Baking & Desserts

    Gluten-Free Vegan Carrot Muffins

    Last updated - July 14, 2021; Published - March 13, 2018 By Rhian Williams 31 Comments

    Jump to Recipe Print Recipe
    Three muffins on a marble slab with a grey fabric background

    TheseĀ Gluten-Free Vegan Carrot Muffins areĀ moist and fluffy,Ā fragrant and fruityĀ andĀ perfect for a healthy breakfast!

    Gluten-Free Vegan Carrot Muffins

    What better way to start the day than with a sweet, fruity muffin? And how much better if the muffin happens to be healthy and low in sugar? Well, these Gluten-Free Vegan Carrot Muffins have got you covered!

    Gluten-Free Vegan Carrot Muffins

    These muffins were inspired by my favourite carrot cake recipe: it's easy, versatile and requires just one bowl! Plus, it happens to be undetectably vegan, gluten-free and refined sugar free.

    Gluten-Free Vegan Carrot Muffins

    These muffins differ slightly as I've halved the amount of maple syrup and added plenty of raisins instead. You could even omit the maple syrup entirely if you prefer, and if raisins aren't your thing, they can beĀ substituted with chopped dates, dried figs, dried mango, dried pineapple or dried papaya.

    Gluten-Free Vegan Carrot Muffins

    The batter also includes plenty of warming spices, earthy walnuts and sweet desiccated coconut. I also decided to sprinkle over some coconut flakes before baking for extra fragrant, nutty sweetness.

    Gluten-Free Vegan Carrot Muffins

    These muffins make a great dessert, healthy snack or breakfast. They're filling and energising as they contain a nice amount of protein, fibre and natural sweetness.

    Gluten-Free Vegan Carrot Muffins

    Though these muffins do taste best when fresh, they work well for batch cooking and meal prep as they keep well covered in the fridge for up to a few days, and freeze well too.Ā If you have just taken them out of the fridge of freezer, I’d recommend warming them up in an oven toaster if you have one.

    Gluten-Free Vegan Carrot Muffins

    For more carrot cake recipes, check out my:

    • Carrot Cake Mug Cake
    • Carrot Cake Cupcakes
    • Tropical Carrot Cake
    • Carrot Cake Cookies
    • Purple Carrot Cake

    If you try out this recipe or anything else from my blog,Ā I’d really love to hear anyĀ feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onĀ Instagram! Thank you.

    Helpful tools to make this Gluten-Free Vegan Carrot Muffins:

    box grater

    glass mixing bowl

    measuring jug

    muffin/cupcake tin

    Gluten-Free Vegan Carrot Muffins

    Gluten-Free Vegan Carrot Muffins

    These Gluten-Free Vegan Carrot Muffins are moist and fluffy, fragrant and fruity, and perfect for a healthy breakfast!
    4.41 from 35 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free vegan muffins, vegan breakfast idea, vegan carrot muffins
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 muffins
    Calories: 223kcal
    Author: Rhian Williams

    Ingredients

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 230 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
    • 2 tablespoons lemon juice
    • 4 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • ¼ teaspoon ground ginger
    • 1 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
    • Pinch salt
    • 100 g (3.5 oz) grated carrot (one medium-sized carrot)
    • 100 g (ā…” cup) raisins or sultanas
    • 30 g (¼ cup) walnuts , roughly chopped
    • 2 tablespoons desiccated coconut
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)

    To decorate:

    • Coconut flakes

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
    • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, ginger, mixed spice, salt, grated carrot, raisins, walnuts, desiccated coconut and ground almonds
    • Sift in the flour, baking powder and bicarbonate of soda
    • Mix well, adding a tiny splash more milk if it's looking too dry
    • Transfer the mixture between muffin cases in a muffin tin
    • Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
    • Tastes best when fresh, but keeps covered in the fridge for up to a few days

    Notes

    *You can alternatively useĀ almond flour
    Nutrition Facts
    Gluten-Free Vegan Carrot Muffins
    Amount Per Serving
    Calories 223 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 5g25%
    Sodium 57mg2%
    Potassium 143mg4%
    Carbohydrates 24g8%
    Fiber 4g16%
    Sugar 5g6%
    Protein 5g10%
    Vitamin A 1392IU28%
    Vitamin C 2mg2%
    Calcium 80mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Bettina

      April 09, 2020 at 5:13 pm

      Can I substitute the almond flour w oat. Can’t have nuts

      Reply
      • Rhian Williams

        April 09, 2020 at 6:25 pm

        No sorry don't think that would work! You can use ground sunflower seeds though

    2. Sarah

      June 20, 2020 at 1:13 pm

      Is there any reason i need the lemon juice? We rlhave an allergy to citrus in the family!

      Reply
      • Rhian Williams

        June 20, 2020 at 1:49 pm

        It's because it's acidic and reacts with the alkali bicarbonate of soda (baking soda) to create a fluffy batter. You can replace it with 1 tablespoon apple cider vinegar.

    3. Danielle

      November 15, 2020 at 2:35 pm

      5 stars
      These muffins are delicious! I used chopped dates because I didn’t have any raisins and I can confirm that those work beautifully as well. Thanks for this recipe, I’m definitely going to save it and make them again in the future šŸ™‚

      Reply
    4. Ginger

      February 10, 2021 at 12:11 am

      5 stars
      Seriously the best recipe!!! I have made tones of your recipes which I LOVE but I made these just now and WOW. Thank you for sharing your recipes with us X

      Reply
      • Rhian Williams

        February 10, 2021 at 12:17 am

        Thank you so much, so so happy to hear that!!

    5. Cherish

      January 21, 2023 at 3:14 am

      5 stars
      Yum! Used dates instead of raisins and pecans instead of walnuts. Mildly sweet, just right for me. Would make again.

      Reply
      • Rhian Williams

        January 21, 2023 at 8:15 am

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian!Ā I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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