Vegan Carrot Muffins make a great healthy snack. Perfect for breakfast, brunch, or tea time!
You guys know that, as soon as Easter is even on the horizon, I get a little crazy with the carrot cake recipe riffs.
Don't worry though, these carrot muffins are not like the sugar free gluten free oatmeal carrot muffins with garam masala. I'm not trying to pull an fast ones on your taste buds with the spiciness.
The only "fast ones" will be how fast these healthy gluten free carrot cake muffins disappear because they are just so dang fluffy, spicy-sweet and have this subtle ginger sensation that is just going to almost make your taste buds fall off your face.
Are Carrot Muffins Healthy?
Muffins are a go-to of mine. Whether I have a busy day and need a grab and go breakfast or I need an afternoon snack that’s easy to scarf down, muffins have always had my back. A bonus is when the muffins I make and eat are also nourishing and healthy for my body!
When it comes to carrot muffins, they totally can be made so that they’re better for you than regular muffins. Yes, they use carrots, but we’ve also lightened THESE vegan carrot cake muffins up with a couple of healthy alternatives to make them both healthy AND delicious.
Vegan Carrot Muffins Ingredients
Isn’t it the best when you can feel good about what you’re eating and ALSO know that it’s healthy for you? I say OH YEAH, and these muffins are gonna knock your socks off. To make them, you will need:
- Oat Flour
- Ground Ginger
- Ground Nutmeg
- Melted Coconut Oil
- Baking Powder
- Coconut Sugar
- Crushed Pineapple, drained
- Grated Carrot
I’ve said it once and I’ll say it again. Yummy, fluffy muffins that taste like CAKE don’t have to be unhealthy. I’ve swapped out a few traditional muffin ingredients to make these carrot oat muffins better for you!
- White Flour: instead of the traditional all purpose flour, this recipe uses oat flour. I love the taste and consistency, and it makes the muffins gluten free as well!
- Butter: A lot of recipes use butter or margarine, but I opted out and chose coconut oil. This makes the muffins dairy free, vegan friendly, and better for you!
- White Sugar: I used coconut sugar instead and it still gives that sweetness, but is a healthier option!
How to Make Vegan Carrot Muffins
Now that we have all our ingredients in order, let’s get baking!
Set your oven to 350 degrees Fahrenheit and coat a muffin tin generously with cooking spray.
Spread the pecans on a baking sheet and put them in the oven until they start to smell “nutty”, which should take about 5 minutes. Chop them roughly and set aside.
In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the water, coconut oil and baking powder until bubbly. Next, mix in the coconut sugar, pineapple and vanilla, and whisk until well incorporated.
Add the dry ingredients to the wet ingredients and mix well. Finally, add in the carrots and pecans and mix again until well combined. Cover and chill for 30 minutes.
Once chilled, fill the muffin tin evenly with the batter. Sprinkle more pecans if desired.
Bake the muffins for 5 minutes, then lower the temperature to 375 degrees and bake an additional 11-15 minutes.
Let cool completely in the pan (very important) and then enjoy!
Gluten Free Carrot Muffins FAQ
Do I need to ring out the moisture from my carrots?
Yes! So that there isn’t too much moisture in your muffins, it’s important to ring out the moisture from your carrots. I recommend using some paper towel and pressing on them.
What is used instead of egg?
This recipe using a mixture of water, baking powder and oil to replace the egg and make it vegan friendly!
What can I use instead of oat flour?
Although I haven’t tested any other flours in this recipe, I do think that white whole wheat flour would also work well. When I used it in my whole wheat blueberry muffins, it worked fantastically!
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