Carrot Cake Muffins (Vegan & Gluten Free)
These Carrot Cake Muffins bake up in just 30 minutes and are absolutely fantastic! They are moist, delectable and vegan and gluten free!
Happy March friends! Today I have for you some healthier Carrot Cake Muffins – trust me, you’re going to want to make these. Right in time for when you’re making your Easter plans, these are a must for your table!
In case you didn’t know, carrot cake is actually my favourite kind of cake. It’s the mixture of the nuts, the cinnamon, the moistness and those delightful carrots. Actually, carrots are such a delicious vegetable that I love snacking on them alone. Now what happens when you want the taste of carrot cake, without the time to make an entire cake? Carrot cake muffins!
So these carrot cake muffins came about because I was making my uncle a treat to say thank you for something he had done for me. I had free range as to what to make, so I said, why not make him a muffin version of my favourite cake?
His response blew me away.
“Jess, these muffins…are absolutely fantastic!”. Friends, these are the compliments from family members that make my squeal a bit from glee. Okay, a lot of squealing. That was my stamp of approval that these were definitely blog ready. That and the fact that when I made some more, the Mr. tried one and loved it so much that he said it was one of his top favourite desserts that I’ve ever made.
Like I said, totally blog ready.
These carrot cake muffins pack a punch of flavour thanks to the seasonings (hi cinnamon!), and are also so light and fluffy that you won’t feel a heavy feeling from enjoying them. I love coconut and walnuts in my carrot cake too, so I definitely added those in.
Also, what’s muffins without a bit of glaze? It’s totally optional, but it takes it from breakfast muffins to a lovely little treat. The fact that it’s vegan and gluten free means that you can serve this to a crowd and know that everyone can equally dig in.
Enjoy, and happy eating friends!
Carrot Cake Muffins
Ingredients
- ¼ cup oil, (60g) melted coconut oil, olive oil or avocado oil
- 1 cup sugar, (200g) brown, coconut or cane sugar
- ¼ cup vegan yogurt, (57g)
- ¾ cup vegan milk, (180mL)
- 1 teaspoon vinegar, for a buttermilk effect
- 2 cups all purpose gluten free flour mix, (I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour) (296g). You can also use regular flour, but adjust to 240g)
- 1 tablespoon baking powder, (14.4g)
- ½ teaspoon baking soda, (3g)
- 1 teaspoon sea salt, (5.6g)
- 1 teaspoon cinnamon, (2.3g) or 1 ¾ teaspoons pumpkin pie spice for all the spices listed
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon vanilla extract
- ¼ cup unsweetened applesauce, or Bob's Red Mill Egg Replacer equivalent
- ¼ cup raisins, (72g)
- 1 cup shredded carrot
- ½ cup walnuts, (50g)
- extra raisins and walnuts to top the muffins for looks
Glaze
- 1 ½ tablespoons vegan milk
- 1/2 cup organic powdered sugar
- 1 tablespoon vegan cream cheese, softened, optional
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with gluten free flour, removing excess. Or line with cupcake liners.
- In a bowl of a mixer, mix the oil, sugar and vegan yogurt together for about 3 minutes.
- In the same cup to measure out the vegan milk, add the vinegar and let it sit to curdle while you mix the dry ingredients.
- In another small bowl, mix the gluten free flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ground ginger, ground cloves together in another container. Set aside.
- In the oil, sugar, yogurt mixture, add the applesauce, vanilla and buttermilk to combine for another 30 seconds, scraping down the bowl.
- Add in half the flour mixture to the bowl, stirring gently to combine. Add in the shredded carrots, raisins and walnuts , then the second half of the flour. This helps to ensure the fill-ins get properly floured so they don't sink to the bottom. Stir gently until just combined, being careful not to over-mix.
- Using a hefty ¼ cup measuring cup, scoop the batter into each of muffin hole; evenly distributing amongst all 12 muffins holes.
- Bake for 5 minutes, then reduce the temperature to 350℉/180℃ and bake for another 13-15 minutes until a toothpick inserted into a muffin comes out clean.
- Remove from oven and allow to cool in pan for about 10 minutes. Remove (using the same toothpick to go gently around the edges or a dinner knife if not in cupcake liners) and place on a wire rack to cool completely.
Glaze Recipe
- Whisk the powdered sugar, vegan milk and vegan cream cheese until completely combined and there are no lumps. If you want your glaze thinner, add a little bit more milk; if you want it thicker, add more powdered sugar.
- Pour glaze over the cooled muffins – about a teaspoon per cupcake.
- Allow to set (about 5 minutes) and enjoy!
Notes
- If you can’t find organic powdered sugar, you can make your own powdered sugar.
- Room temperature: Keep these carrot cake muffins in an airtight container at room temperature for up to 3 days.
- Freezer: To freeze these muffins, let them cool completely and then place them on a baking sheet lined with parchment paper. Freeze for about an hour before transferring them into a freezer-safe bag or container. They will last for up to 3 months stored this way. Thaw overnight in the fridge or microwave individual muffins for quick breakfasts or snacks.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Do you have the nutritional information for your recipes?
Hi Ruth,
I do for some but not this one yet!
For now though you could use https://www.verywell.com/calorie-counts-and-nutrition-facts-4118141 to calculate it!
Thank you for a great recipe. Kids loved it and so do my husband and me.
Great for breakfast!
I put 2 eggs and put more apple sauce instead of sugar and it is very yummy!
Thanks Pooja- I’m loving it so far!!!
These are amazing, you must make them!
Thanks for the vote of approval Ella!
Hey Can this be made into a carrot cake??
Hi Jenny thanks so much for reading. As it is it would not be able to be made into a carrot cake, some adjustments would have to be made. Its better to use a vegan carrot cake recipe. I hope this helps!