Carrot Cake Muffins (Vegan, GF)

These mini carrot cake muffins are gluten-free, vegan, and refined sugar-free! They are a healthier twist on carrot cake cupcakes!! Carrot cake are my favorite, so I LOVED these 🙂

I used @callascleaneats (on Instagram) recipe, but I halved and modified it slightly according to the Plant over Processed challenge that I’m doing this month! The original recipe is on @callascleaneats Instagram feed in a reel, so check that out if you are interested! I also recommend checking out her other incredible recipes here! I will put the recipe I used below.. If you like carrot cake, these are a healthier option, but SO GOOD!!


Carrot Cake Muffins (Vegan & GF)

Makes 12 mini muffins or 6 normal muffins

Ingredients:

  • 1 cup oat flour (blend oats if needed)
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 banana, mashed
  • 1 flax egg (1 tbsp flax meal + 2 1/2 tbsp water — or sub 1 egg)
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted and cooled
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger powder
  • 1/2 cup grated carrots
  • 1/4 cup chopped walnuts
  • Optional frosting: 2 tbsp almond butter, 2 tsp maple syrup, splash of vanilla, pinch of salt, and dash of cinnamon

Directions:

  1. Preheat oven to 350 degrees, and spray a muffin pan with cooking spray (I used @traderjoes coconut oil spray).
  2. Make the flax egg. In a small bowl, combine the flax meal and water. Stir to combine and let sit for 5 minutes or until thickened.
  3. In a medium bowl, stir to combine oat flour, baking soda, and salt.
  4. In a large bowl, whisk to combine mashed banana, flax egg, coconut sugar, coconut oil, vanilla, cinnamon, nutmeg, and ginger.
  5. Slowly add in the dry flour mixture, and stir to combine.
  6. Fold in the grated carrots and walnuts.
  7. Scoop batter into muffin tin. Bake for 10-15 minutes or until a toothpick comes out clean (if using mini muffin tin — 30-35 minutes for normal muffin tin). Let cool.
  8. Meanwhile, combine all frosting ingredients in a microwave safe bowl. Heat in microwave for 15-25 seconds. Stir to combine. Frost muffins once cooled. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: