Vegan Gluten Free Carrot Muffins

Total time47 min

Prep time20 min

Cook time22 min

These muffins are packed with warm cinnamon, ginger, and nutmeg, plus a hefty two cups of finely grated carrot folded right into the batter for natural sweetness and a moist, tender crumb. A neutral oil keeps the texture soft for days, while chopped walnuts add a satisfying crunch in every bite if you're using them. The batter comes together in two bowls with a quick whisk-and-fold method, so there's no fuss before they bake up golden with those classic domed, spring-back tops. Cooled on a rack, they slice and store beautifully, making them an easy grab-and-go breakfast or snack. This one is a great fit for a vegan kitchen, and it holds onto that cozy, spiced-carrot-cake flavor you want from a good carrot muffin.

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Ingredients

12 servings

For the muffins

2 cups gluten free flour blend
Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend Good & Gather Gluten Free Flour Blend
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1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
¾ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ cup neutral oil (such as canola oil or vegetable oil)
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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