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Healthy vegan carrot cake muffins made with whole foods and no added sugar. Gluten-free, easy to make, and perfect or a wholesome breakfast or snack.
I always try to incorporate veggies into my snacks.
Celery with peanut butter.
A green smoothie with spinach.
Cucumber and hummus.
Or better yet….Carrot Cake! 😉
That counts right? Well, I think Carrot Cake can be a perfectly healthy snack…depending on how you make it.
Recently, I perfected my recipe for Vegan Carrot Cake Muffins and they are perhaps, the HEALTHIEST MUFFINS EVER. In addition to being vegan, they’re also gluten-free and have no added sugar.
Gluten-Free Baking Made Easy
My friends at Bob’s Red Mill have PERFECTED gluten-free baking with their 1-1 Gluten-Free Baking Flour. It’s a 1-1 flour which means there is no need to figure out new liquid to flour ratios. Unlike baking with other alternative flours (almond, cassava, rice, tapioca, etc.), you can literally substitute this flour cup for cup in any recipe with regular flour. It makes GF baking accessible and easy for everyone.
PLUS, and probably most importantly, it tastes great and is the perfect neutral base for any of your favorite baked goods…from cookies and cake to muffins and everything in between.
With this flour, you can make ANYTHING gluten-free.
Vegan + Gluten-Free Carrot Cake Muffins
These vegan and gluten-free muffins are:
- high fiber
- free of dairy and other animal products
- have no added sugar (only sweetened with dates)
- have extra nutrients from veggies
- naturally gluten-free thanks to Bob’s Red Mill
- full of healthy fats (walnuts and coconut oil)
- dense, chewy, and even more delicious when warmed up for a few seconds in the microwave
Grab the recipe and add these to your Baking Bucket List.
Vegan + Gluten-Free Carrot Cake Muffins
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 muffins 1x
- Category: Snack
- Method: Bake
Instructions
Preheat oven to 400 degrees F.
Mix wet ingredients together in a bowl. Mix dry ingredients, minus walnuts, in another bowl. Fold in wet ingredients into dry ingredients. Stir until evenly combined. Fold in walnuts and stir again. Divide batter into 10 aluminum muffin tins (paper ones will stick) and bake for 35 minutes or until life comes out cleanly from the center of the muffins. Let cool on a wire rack.
Store in the fridge for up to a week.
Keywords: healthy baking, baked good, muffin, no added sugar, gluten-free, vegan, breakfast, snack
Some fun additions to these would be:
- crushed pineapple or dried pineapple bits
- raisins
- shredded coconut
Happy Baking!
Do you like carrot cake?
What are your favorite kind of muffins?
Carrot cake with or without raisins?
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3 responses to “Vegan + Gluten-Free Carrot Cake Muffins [no added sugar]”
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Healthy foods, Nutrition, Diet, Superfoods
Love that there’s no sugar in this composition, my daughter would love these muffins. I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Your blog posts are super inspiring for me in this phase, thanks!
★★★★★
Pinned these beauties! What a great snack or even a breakfast on the run! Thanks for sharing at the What’s for Dinner party – hope to see you there tomorrow too!