Gluten Free Vegan Carrot Muffins

Total time42 min

Prep time15 min

Cook time22 min

These muffins are packed with finely grated carrot, warm cinnamon, ginger, and nutmeg, and a good handful of raisins for little bursts of sweetness in every bite. Ground flaxseed mixed with water gives the batter its structure and a soft, moist crumb, while melted coconut oil keeps things tender without any richness that needs eggs or butter. The batter comes together quickly in two bowls, gets folded together just until combined, and bakes up into domed, golden-topped muffins with a springy center. They're the kind of easy, spiced grab-and-go bake that's just as good slightly warm from the oven as it is the next morning, and they're a solid pick for a gluten free breakfast or snack rotation.

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Ingredients

12 servings

For the flax eggs

For the batter

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
¾ cup packed light brown sugar
½ cup coconut oil, melted and cooled
½ cup plant-based milk
1 tsp vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
½ cup raisins (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
2
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.

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