These Dairy Free Vegan Carrot Muffins are super fluffy, moist and tender! You will never believe they are healthy, gluten free and egg free!
You guys know that, as soon as Easter is even on the horizon, I get a little crazy with the carrot cake recipe riffs.
Whether it is carrot cake Instant Pot French Toast, or even gluten free coconut flour carrot cake dip, there really is nothing safe from my carrot cake-ery.
Don’t worry though, these carrot muffins are not like the sugar free gluten free oatmeal carrot muffins with garam masala. I’m not trying to pull an fast ones on your taste buds with the spiciness.
The only “fast ones” will be how fast these healthy gluten free carrot cake muffins disappear because they are just so dang fluffy, spicy-sweet and have this subtle ginger sensation that is just going to almost make your taste buds fall off your face.
Are Carrot Muffins Healthy?
Muffins are a go-to of mine. Whether I have a busy day and need a grab and go breakfast or I need an afternoon snack that’s easy to scarf down, muffins have always had my back. A bonus is when the muffins I make and eat are also nourishing and healthy for my body, like Healthy Oat Bran Muffins and Healthy Gluten Free Quinoa Muffins.
When it comes to carrot muffins, they totally can be made so that they’re better for you than regular muffins. Yes, they use carrots, but we’ve also lightened THESE vegan carrot cake muffins up with a couple of healthy alternatives to make them both healthy AND delicious.
Vegan Carrot Muffins Ingredients
Isn’t it the best when you can feel good about what you’re eating and ALSO know that it’s healthy for you? I say OH YEAH, and these muffins are gonna knock your socks off. To make them, you will need:
- Pecans
- Oat Flour
- Cinnamon
- Ground Ginger
- Ground Nutmeg
- Salt
- Water
- Melted Coconut Oil
- Baking Powder
- Coconut Sugar
- Crushed Pineapple, drained
- Vanilla
- Grated Carrot
Healthy Swaps
I’ve said it once and I’ll say it again. Yummy, fluffy muffins that taste like CAKE don’t have to be unhealthy. I’ve swapped out a few traditional muffin ingredients to make these carrot oat muffins better for you!
- White Flour: instead of the traditional all purpose flour, this recipe uses oat flour. I love the taste and consistency, and it makes the muffins gluten free as well!
- Butter: A lot of recipes use butter or margarine, but I opted out and chose coconut oil. This makes the muffins dairy free, vegan friendly, and better for you!
- White Sugar: I used coconut sugar instead and it still gives that sweetness, but is a healthier option!
How to Make Vegan Carrot Muffins
Now that we have all our ingredients in order, let’s get baking!
Preheat
Set your oven to 350 degrees Fahrenheit and coat a muffin tin generously with cooking spray.
Toast
Spread the pecans on a baking sheet and put them in the oven until they start to smell “nutty”, which should take about 5 minutes. Chop them roughly and set aside.
Whisk
In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the water, coconut oil and baking powder until bubbly. Next, mix in the coconut sugar, pineapple and vanilla, and whisk until well incorporated.
Mix
Add the dry ingredients to the wet ingredients and mix well. Finally, add in the carrots and pecans and mix again until well combined. Cover and chill for 30 minutes.
Fill
Once chilled, fill the muffin tin evenly with the batter. Sprinkle more pecans if desired.
Bake
Bake the muffins for 5 minutes, then lower the temperature to 375 degrees and bake an additional 11-15 minutes.
Devour
Let cool completely in the pan (very important) and then enjoy!
Ingredients
- 6 tablespoons Pecans plus additional for topping, if desired
- 2 cups Oat Flour (208g)
- 1 tablespoon Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 8 tablespoons Water
- 4 tablespoons Coconut Oil melted
- 8 teaspoons Baking Powder
- 1 cup Coconut Sugar
- 1 cup Crushed Pineapple drained
- 2 teaspoons Pure Vanilla Extract
- 1 cup Carrot grated
Instructions
- Preheat your oven to 400°F and spray a muffin tin with cooking spray.
- Spread the pecans on a small baking sheet and toast until dark and “nutty” smelling, about 5 minutes. Roughly chop them and set aside.
- In a medium bowl, whisk the flour, cinnamon, ginger, nutmeg and salt.
- In a separate, large bowl, whisk the water, coconut oil and baking powder until frothy. Add in the coconut sugar, pineapple and vanilla and whisk until combined.
- Add the flour mixture into the wet ingredients and whisk until mixed. Finally, stir in the carrots and the pecans.
- Cover and refrigerate for 30 minutes.
- Once chilled, fill 10 muffin cavities with the mixture, filling almost to the top. Sprinkle more pecans, if desired.
- Bake at 400°F for 5 minutes, then lower the temperature to 375°F for another 11-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool COMPLETELY in the pan.
- DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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