Easy Vegan Carrot Muffins (Gluten Free)
These gluten free vegan carrot muffins are moist and soft filled with grated carrots, chopped walnuts and sweetened naturally with maple syrup and banana. A tasty little snack for any time of day.
Servings: 8 muffins
Calories: 219kcal
Equipment
Ingredients
Dry Ingredients
- 80 g Gluten free All Purpose flour
- 130 g Oat flour
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- 35 g Walnuts crushed
Wet Ingredients
- 125 g Carrot grated
- 135 g Ripe banana mashed
- 80 ml Maple Syrup
- 90 ml Dairy free milk
- 1 teaspoon Vinegar
- 1 teaspoon Vanilla extract
- 2 tbs Neutral oil + more for greasing muffin tray
Topping
- 35 g Walnuts crushed
- ½ teaspoon Maple syrup
Instructions
- Preheat a fan-forced oven to 180°C (356°F) and grease 8 cups in your non-stick muffin pan with some neutral oil. I used a muffin pan with cups that measure 7cm x 3cm / 3in x 1in
- Whisk the dairy-free milk and vinegar in a bowl and then setting it aside for 5-10 minutes. Add the other wet ingredients and the grated carrot into the bowl with the vegan buttermilk, and whisk until well combined125 g Carrot, 135 g Ripe banana, 80 ml Maple Syrup, 90 ml Dairy free milk, 1 teaspoon Vinegar, 1 teaspoon Vanilla extract, 2 tbs Neutral oil
- Sift the gluten-free all-purpose flour, oat flour, spices, baking powder, and baking soda into the wet mixture. Fold until all ingredients are combined to create a batter. Fold the walnuts into the batter. Then allow the batter to sit for 5 minutes. See note 1.80 g Gluten free All Purpose flour, 130 g Oat flour, ½ teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Ground cinnamon, ½ teaspoon Ground ginger, 35 g Walnuts
- Create the topping by combining the crushed walnuts and maple syrup in a separate small bowl.35 g Walnuts, ½ teaspoon Maple syrup
- Fill your muffin pan. Evenly distribute the batter into 8 muffin cups. Then distribute the topping evenly over each muffin. Using the back of a wet spoon, gently flatten each muffin, this will help to create rounder and even muffin tops
- Baking instructions. Bake the muffins for 19 minutes or until an inserted toothpick comes out clean. Remove the muffins from the oven and allow them to cool in the tray for 5 minutes. Transfer them to a wire rack to cool completely to room temperature.
Video
Notes
Note 1 - allowing the batter to sit for 5 minutes creates fluffier muffins.
Store muffins in an air tight container in the fridge for up to five days.
US spoons are used.
Nutrition
Calories: 219kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 260mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2667IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg