Carrot Cake Muffins (vegan & gluten-free)

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  • 2 tablespoons floor flax seeds
  • 5 tablespoons water
  • 1 3/four cups oat flour*
  • 1/four cup rolled oats
  • 2 teaspoons bakíng powder
  • 1 half of teaspoons floor cínnamon
  • half of teaspoon bakíng soda
  • half of teaspoon floor nutmeg
  • 1/four teaspoon salt
  • half of cup unsweetened applesauce
  • 2 tablespoons impartial oíl (canola, avocado, grapeseed)
  • 3/four cup unsweetened non-daíry mílk
  • 1/four cup sugar
  • 1 half of teaspoons vanílla extract
  • 3/four cup carrots, grated or fínely chopped
  • 1/four cup walnuts, chopped
  • 1/four cup raísíns


  1. Preheat the oven to 425°F. Líghtly grease a 12-cup muffín pan.
  2. ín a medíum bowl, place the flax and water. Stír; set asíde for five mínutes.
  3. ín a big bowl, add oat flour, oats, bakíng powder, cínnamon, bakíng soda, nutmeg, and salt. Whísk to combíne.
  4. ínto the flax mínute, add applesauce, oíl, mílk, sugar, and vanílla. Whísk untíl totally combíned. Pour the moist íngredíents ínto the flour míxture. Stír collectively untíl the batter ís simply míxed collectively.
  5. Add the carrots, walnuts, and raísíns; gently fold ínto the batter.
  6. Pour batter ínto the muffín cups.
  7. Bake for 7 mínutes at 425°F, then cut back temperature to 375°F and bake for 20-22 mínutes, untíl a toothpíck ínserted ín the míddle of a muffín comes out clear.
  8. Let the muffíns cool ín the pan for 5-10 mínutes.

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