Vegan Carrot Muffins (GF)

I used to love carrot cake. There was something about it that just screamed ‘fall’ to me- and if you know me, you’ll know fall is one of my favourite things.

Since I’ve been gluten and dairy-free, I’ve struggled to find a replacement that wasn’t loaded with sugar and didn’t leave my teeth hurting.

Creating a carrot muffin has been on my list for years, and the creation of this recipe was actually on accident this past fall. I was throwing together ingredients in our food truck to make a new recipe, and voila! It just kind of happened.

A ‘happy accident’ if you will!

And not only did I absolutely love them, but so did my employees in our food truck! Since then, they’ve really become a staple and still remain as one of my favourites.

Plus, the flavour is so delicious that they really can be enjoyed all year long- rather than just during the fall.

I hope you enjoy it, and if you try this recipe I’d love to know!

Vegan Carrot Muffins (GF)

PREP TIME
10 Minutes

COOKING TIME
20-25 Minutes

YIELDS
12 Muffins

 

INGREDIENTS

  • ¼ cup almond butter
  • ¼ cup pure maple syrup
  • 3 mashed overripe bananas
  • 1 ½ cups grated carrot
  • ½ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 3 cups GF old-fashioned oats
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • ½ tsp pink Himalayan salt

 

DIRECTIONS

STEP 1: Preheat oven to 350 degrees Fahrenheit. 

STEP 2: Mash banana well and add in grated carrot, maple syrup, almond butter, almond milk and vanilla. Add in cinnamon, salt, baking powder and oats, stirring well to combine.

STEP 3: Allow to sit for a few minutes while you prepare the muffin tray. You can either grease yours with oil (I used avocado oil), or you could use muffin cups.

STEP 4: Evenly distribute the batter between all of the cups. Cook in the oven for 20-25 minutes or until firm and golden brown. Allow them to cool 10 minutes in the pan, and then fully on a cooling rack before being eaten.

 

NOTES:

  • I use a potato masher to mash my bananas by hand.
  • I use a food processor to grate my carrots. Peeling them first makes better muffins!
  • These will last up to 5 days in an air-tight container in the fridge. They also freeze well!

 

Love,

Brianne xx

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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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