top of page

Gluten Free Carrot Muffins

Warm, cozy and wholesome - these carrot muffins are tender, moist and oh-so flavorful! Have them for breakfast, dessert, or a mid-day pick me up!


  • 2 Cups Oat Flour

  • 2 Tablespoons Coconut Sugar

  • 2 Teaspoons Cinnamon

  • 2 Teaspoons Baking Powder

  • 1 Tablespoon Ground Flax Seeds

  • ½ Teaspoon Baking Soda

  • ¼ Teaspoon Ground Ginger

  • ½ Tablespoon Vanilla Extract

  • ½ Cup + 2 Tablespoons Maple Syrup

  • ½ Cup Mashed Carrots (I like using the Beech Nut Carrots jar but you can boil/mash your own)

  • ½ Cup Unsweetened Almond Milk (oat-milk can be used for the nut-free version)

  • 1 Tablespoon Apple Cider Vinegar

  • ½ Cup Shredded Carrots

Optional Vanilla Almond Milk Yogurt as a topping


  • 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!



bottom of page