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Vegan Gluten-Free Carrot Muffins | Lemons and Basil
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4 from 1 vote

Vegan Gluten-Free Carrot Muffins

These Vegan Gluten-Free Carrot Muffins are super moist, full of flavor and loaded with nutrition. The perfect way to sneak veggies in your loved ones!
Prep Time15 minutes
Cook Time18 minutes
Course: Appetizer/Snacks, Breakfast, Breakfast/Brunch
Cuisine: American
Keyword: carrots, dairy-free, gluten-free, healthy, muffins, vegan
Servings: 12 muffins
Calories: 167kcal
Author: Kaylee Pauley

Equipment

  • Food processor

Ingredients

  • 4 large carrots washed and ends removed
  • 1 1/2 cups rolled oats certified GF if needed
  • 6 tbsp garbanzo bean flour*
  • 3/4 cups packed dates pits removed*
  • 1/4 cup refined coconut oil melted*
  • 1/4 cup applesauce
  • 1/4 cup real maple syrup
  • 2 flax eggs 2 tbsp ground flaxseed + 5 tbsp water
  • 1 tbsp white vinegar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • Toppings: walnuts, raisins, or chocolate chips DF if needed

Instructions

  • Preheat oven to 350 degrees, spray muffin pan with coconut oil cooking spray.
  • To prepare your flax eggs, add 2 tbsp ground flaxseed to 5 tbsp water, stir well and let sit 5 minutes.
  • Add carrots to the bowl of a food processor, pulse 10-15 seconds, or until carrots are chopped fine.
  • Add remaining ingredients - rolled oats, garbanzo bean flour, packed dates, melted coconut oil, applesauce, maple syrup, flax eggs, white vinegar, baking soda, cinnamon, and pinch of salt.
  • Process another 20 seconds or until all ingredients are well combined. Divide batter among 12 muffins, top with desired toppings, and bake 17-18 minutes.
  • Allow to cool 5 minutes, then remove and enjoy! Store in airtight container.

Notes

  • If using something other than Medjool dates, you may want to soak them in water for 10 minutes, then drain before using.
  • If you don’t have garbanzo bean flour, you can substitute with ground oat flour for gluten-free, or regular AP or wheat flour.
  • I like to use refined coconut oil for baking when I don’t want the coconut flavor to come through, you can substitute with unrefined, but you’ll likely have somewhat of a coconut flavor added.
  • The sugar count is 14, but it is all natural, there is no added sugar.

Nutrition

Serving: 1muffin | Calories: 167kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Sodium: 33mg | Potassium: 185mg | Fiber: 3g | Sugar: 14g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 5mg