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Carrot Apple Muffins (Vegan + Gluten Free) Recipe

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4 from 2 reviews

Delicious vegan and gluten-free carrot apple muffins made with wholesome ingredients like flaxseed, ripe banana, applesauce, and gluten-free flour blend. Perfectly sweetened with agave nectar and brown sugar, these moist and flavorful muffins are topped with crunchy walnuts and ideal for a healthy breakfast or snack.

  • Total Time: 47 minutes
  • Yield: 12 servings

Ingredients

Flax Egg

  • 1 ½ Tbsp flaxseed meal
  • 4 Tbsp water

Wet Ingredients

  • 1/4 cup olive oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup unsweetened applesauce (or finely grated apple)
  • 1/2 cup brown sugar (or substitute muscavado sugar)
  • 1/2 tsp sea salt
  • 1/2 cup plain almond milk (unsweetened)

Dry Ingredients

  • 1 ½ tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 heaping cup gluten-free flour blend

Topping

  • 1/4 cup raw walnuts (chopped)

Instructions

  1. Prepare Flax Eggs and Preheat Oven: In a large mixing bowl, combine the flaxseed meal and water. Stir well and let it rest for a few minutes to thicken. Meanwhile, preheat your oven to 375°F (190°C).
  2. Prepare Muffin Tin: Line a muffin tin with paper liners or lightly grease to prevent sticking.
  3. Mix Wet Ingredients: To the prepared flax eggs, add the mashed banana, agave nectar or maple syrup, and olive oil. Whisk together until fully combined and smooth.
  4. Add Applesauce and Dryening Agents: Stir in the unsweetened applesauce, brown sugar, baking soda, sea salt, and ground cinnamon. Whisk thoroughly to incorporate all ingredients evenly.
  5. Incorporate Almond Milk: Pour in the almond milk and stir gently to combine into the batter.
  6. Add Carrots: Fold in the grated carrots until mixed uniformly throughout the batter.
  7. Combine Dry Ingredients: Add gluten-free rolled oats, almond meal, and gluten-free flour blend to the mixture. Stir well until all dry ingredients are fully incorporated into the batter.
  8. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each one up to the top. Sprinkle the chopped walnuts on top of each muffin if desired.
  9. Bake Muffins: Place the muffin tin in the preheated oven and bake for 32 to 36 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. The muffins should be a deep golden brown and firm to the touch.
  10. Cool Muffins: Remove muffins from the oven and let them sit in the pan for 15 minutes. Then gently flip the muffins on their sides within the pan and allow them to cool completely to avoid sticking to the wrappers.
  11. Storage: Once cooled, store the muffins in a covered container or bag at room temperature to keep fresh. For longer storage, freeze the muffins after initial freshness.

Notes

  • Ensure the banana is very ripe to provide natural sweetness and moisture.
  • You can substitute the agave nectar with maple syrup or honey if not strictly vegan.
  • Using a gluten-free flour blend is crucial to keep these muffins gluten-free.
  • Do not unwrap muffins too soon after baking as they may stick to the liners.
  • Feel free to omit walnuts for a nut-free version.
  • The batter may be a bit dense due to gluten-free flours but the texture softens after baking.
  • The flax egg mixture must rest a few minutes to thicken and properly bind ingredients.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan, Gluten Free

Find it online: https://avascooking.com/carrot-apple-muffins-vegan-gluten-free-recipe/