The BEST Gluten Free Carrot Muffins (oil free)

Third time's a charm! After three attempts, many failed carrot muffin batches, lots of hours and critique from my dedicated taste-testers, I finally created the perfect concoction of what will make them moist enough, not too “carroty” or "healthy" tasting while still using nutritious and clean ingredients.

Try it and let me know what you think.

Ingredients:

Optional Vanilla Almond Milk Yogurt as a topping

Method:

  • Combine all ingredients (besides the shredded carrots) in a food processor and blend on high speed.

  • Add the Shredded Carrots last and lightly pulse.

  • Add to lined baking cups and bake at 350°F for 30 minutes.

  • Add your favorite toppings, I used my favorite vegan vanilla bean yogurt and more shredded carrots. Enjoy! tried this recipe? don't forget to drop a comment and photo below!


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