Gluten free Carrot Muffins (Vegan)

No grating carrots needed to make these gluten free carrot muffins!
Here you will find a much easier and quicker way to prepare these vegan carrot muffins, that are soft and flavorful, perfect for your breakfast or as a well deserved treat!

Jump to:

• Ingredients
• Instructions
• More muffins and cupcakes recipe ideas!
• 📖 Full Recipe

I whipped together this recipe one evening when I had a couple carrots that definitely needed to be used up and I wanted to make something quick for the next morning.
These gluten free carrot muffins are:

• also without eggs, butter and milk;
• made with almond flour and other few simple ingredients;
• quick to prepare, as you will puree carrots and not grate them;
• the perfect snack for your kids too!

Ingredients

The ingredients you will need to make these gluten dairy free carrot muffins are:

• fresh carrots, peeled and tops removed
• plant-based milk of your choice, like soy, rice or nut-based: make sure it is labeled gluten free, if needed
• a light neutral oil, like sunflower seed or coconut oil
• light brown sugar, also to add that finishing caramel touch on top
• rice flour, almond flour and potato starch for your gluten free flour mix base
• baking powder, you can make your own at home
• cinnamon powder, I like to add one teaspoon, but if you love love cinnamon, double or triple it!
• chopped pecans or other nuts you like or have at home (or you can use chocolate chips too!)

Instructions

The steps to make vegan gluten free carrot muffins from scratch are few and simple!

• In a large bowl mix flours, baking powder, sugar and cinnamon powder
• Add chopped carrots, milk and oil to a blender cup and blend on high speed until smooth (2-3 minutes)
• Incorporate the carrot mixture to the dry ingredients until well combined
• Mix the chopped nuts (or chocolate chips) to the carrot muffin batter
• Divide the batter into the muffin liners and sprinkle with light brown sugar

• Bake in pre-heated oven for 25-30 minutes, until the tops are light golden brown
• Let the muffins cool down for 20-30 minutes before removing them from the muffin liners
• Store in an airtight container to keep the soft for up to 2-3 days.

I love how these gluten free carrot cake muffins are incredibly soft and comforting.
And they stay soft for days too!
The blended carrots give them a lovely moist texture, while the chopped nuts add that lovely crunch, but you can play around with seeds and chocolate chips too.

More muffins and cupcakes recipe ideas!

• Savory veggie muffins, perfect for kids too 😉
• Chocolate cupcakes with vegan coffee frosting, deliciousssss!
• Pumpkin pecan muffins, soft and spiced

If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!

Ciao!
Sonia

📖 Full Recipe