Carrot Cake Muffins {Gluten Free & Vegan}


Happy Friday Peeps!

I don’t know about you but I am always in search of quick recipes that are easy to grab and go. When you have kids or an extremely busy schedule it is good to have healthy homemade snacks made in advance so you can just run out the door.  I know food prep can be hard sometimes, but it helps your pocket book and your waistline! These Carrot Cake Muffins are super healthy, gluten free and as an added bonus, are vegan as well!

Easy Carrot Cake Muffins {Gluten Free and Vegan}


  • 1 1/2 C. Shredded Carrots {Can use whole carrots just chop and pulse in blender or food processor}
  • 1 T. Vanilla
  • 1/3 C. Apple Sauce
  • 1/3 C. Nutiva Coconut Oil
  • 1/3 C. Coconut Milk or other non-dairy milk for vegan option
  • 2 Large Flax Eggs {2 T. Ground Flax mixed with 6 T. Water}
  • 3/4 C. Nutiva Coconut Sugar {or other sugar of your choosing}
  • 1 t. Salt
  • 1 t. Cinnamon
  • 1/2 t. Ground Cloves
  • 1/2 t. Ground Nutmeg
  • 2/3 C. Nutiva Coconut Flour {or other flour for gluten free option}
  • 1/3 C. Dried Cranberries or Raisins {optional}
  • 1/4 C. Pecans or Walnuts {optional}


Directions: Preheat oven to 350. Grease Muffin tin or use silpat cups. Place first 6 ingredients in mixing bowl. Stir well. Add remaining ingredients stirring in optional nuts and raisins. Spoon into muffin tin. The mixture will be stiff, you will need to spoon evenly {to make roughly 9 muffins} and pat into each compartment. Bake for 16-18 minutes depending on your oven. Store in fridge for optimum freshness. Can frost if you have a sweet tooth! Enjoy!



Share on FacebookPin on PinterestShare on YummlyTweet about this on TwitterShare on Google+Share on StumbleUponPrint this pageShare on LinkedIn

Leave a Reply