Gluten-Free Dairy-free Vegan Carrot Cake Spice Muffins

These muffins are so good!  If you like carrot cake or spice cake then you are gonna love these!  They are the perfect way to end a meal and great for breakfast and snacks!

In a a large bowl combine all the ingredients.

Add the milk and grated carrots and mix well to combine.

Line muffin tins with cupcake papers and fill them.  I use an ice cream scoop for this step.


Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.  Cool on a wire rack.  Store in a zip lock bag or air tight container.  These freeze well.




WANT TO MAKE A BATCH OF GLUTEN-FREE FLOUR THAT MAKES DELICIOUS BAKED GOODS, BUT DON’T KNOW WHERE TO START? GET THIS HANDY PRINTABLE CHART WITH ALL THE INGREDIENTS & QUANTIES TO MAKE
6, 12, 18, OR 24 CUPS!




3 cups (12 oz.) plus 6 tbsp. gluten-free flour blend
1/2 cup quick rolled oats
2 large carrots, peeled and grated
2 cups sugar
1 tsp. salt
1 tsp. xanthan gum
2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. all spice
1/4 tsp. nutmeg
5 tbsp. apple sauce
2 tsp. apple cider vinegar
1 tbsp. unrefined coconut oil
1/4 black strap molasses
1 1/2 plant-based milk

In a a large bowl combine all the ingredients.  Add the milk and mix well to combine.  Line muffin tins with cupcake papers and fill them.  I use an ice cream scoop for this step.  Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.  Cool on a wire rack.  These muffins will mold quickly if left out on the counter.  Store in a zip lock bag or air tight container in the refrigerator or freezer. 

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