These muffins pack in warm cinnamon, ginger, and nutmeg alongside heaps of finely grated carrot, giving every bite that classic spiced sweetness and moist, tender texture. A flax egg keeps the crumb soft and cohesive, while maple syrup and brown sugar add rich depth without any dairy or egg to worry about. Toss in raisins and walnuts if you want extra chew and crunch, or keep it simple for a cleaner bite. Once baked, the tops set into a soft golden dome that pulls apart beautifully, and they cool into muffins sturdy enough to pack for breakfast or snacking on the go. This one’s a solid pick for a gluten free muffin rotation, delivering all the cozy, spiced flavor of classic carrot cake in a portable, easy-to-love format.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
