Super Soft Gluten free Carrot Muffins (Vegan)
Easy and quick gluten free carrot muffins, dairy free and eggless and no grating carrots needed! A soft, delicious vegan treat!
Servings 7 muffins
Equipment
- kitchen scale
- Blender
- muffin tin
- Muffins liners
- bowl
- spoon/spatula
Ingredients
- 230 grams fresh carrots, weighed after being peeled and tops removed
- 150 grams plant-based, gluten free milk
- 50 grams light seed / coconut oil
- 100 grams gluten free almond flour
- 100 grams gluten free white rice flour
- 100 grams potato )or other gluten free) starch
- 1 tablespoon baking powder
- 60 grams light brown sugar (+ extra to sprinkle on top)
- 1 teaspoon cinnamon powder
- 50 grams chopped pecans (or other nuts, seeds or chocolate chips)
Instructions
- Pre-heat oven at 350 F / 175 C
- Line muffin tin with paper muffin liners (this recipe will yield 6-7 muffins)
- 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 in a smooth batter
- Incorporate the chopped nuts into the carrot muffin batter
- Spoon 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 and a wood skewer inserted in the middle comes out clean
- Let the muffins cool down for 20-30 minutes before removing them from the muffin liners
- Store in an airtight container to keep the muffins soft for up to 2-3 days.