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Vegan Carrot Cake Muffins

These gluten-free, vegan muffins are moist, flavorful and perfect for breakfast, a snack or dessert!

Course Breakfast
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Author Rachel Druckenmiller

Ingredients

  • 2 1/4 cups oat flour process rolled oats in a food processor until fine
  • 1 tablespoon baking powder
  • 3/4 teaspoon fine grain sea salt
  • 1/2 cup coconut sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 2/3 cup unsweetened almond milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup non-dairy plain yogurt I used Forager Project's unsweetened plain cashewgurt
  • 1/2 tablespoon vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1/4 cup crushed pineapple
  • 1/3 cup walnuts chopped

Instructions

  1. Preheat oven to 350F. In a large mixing bowl, whisk together oat flour, baking powder, salt, sugar, cinnamon, ginger and nutmeg.

  2. Make a well in the center of the dry ingredients and add the milk, applesauce, yogurt, and vanilla and whisk them together before mixing everything in the bowl together, until just combined. Fold in the carrots, raisins, pineapple, and walnuts until just combined.

  3. In a silicone muffin pan or regular muffin pan lined with silicone liners, use an ice cream scoop to scoop muffin mix into each slot. Bake for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Don't over bake, or they will become dry.