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!
With a nearly 3 and 5 year old, “treats” are in high demand at our house. Is it all kids or just my kids that always want a treat? Thankfully, they’ve grown to love healthier versions of the more traditional treats.
These muffins most definitely qualify as a treat to them. Little do the know that they’re filled with carrots, rolled oats, garbanzo bean flour, applesauce and coconut oil. All they care about is the taste and texture. And this muffin scores pretty high in those categories. While it’s not overly sweet, it’s sweet enough, and with a small handful of chocolate chips on top, it’s super satisfying.
WHY THESE VEGAN GLUTEN-FREE CARROT MUFFINS ARE A NEW FAV!
- Wholesome and nutrition
- A great way to sneak veggies and goodness into your kiddos
- No added sugar
- Vegan + Gluten Free, always a fan of allergy friendly snacks
- An easy grab for breakfast, a bedtime snack, or anytime in between
I love when a baked good is healthy enough to stand in for a quick breakfast or snack, yet tasty enough to satisfy as dessert. I opted to use three different toppings, sprinkling some with chocolate chips, others with raisins, and a few with chopped walnuts. The raisin and walnut options make for a great after dinner snack. Keeping you full til morning without the added sugar and caffeine of some alternatives. Because as much as I love a late night snack with chocolate, I’ve found that caffeine of any kind before bed, is just not a great idea.
Vegan Gluten-Free Carrot Muffins
- Food processor
- 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
- 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.
- 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.