These Healthy Carrot Muffins are gluten free, grain free, dairy free, nut free and refined sugar free; making them perfect for anyone following a Paleo and/or Vegan diet. In addition, these mini muffins are fluffy, but moist, dense and perfect for snacking!
I go through phases when it comes to muffins, and lately I've been all about the muffins!
But, mostly in miniature form. As, there's just something so satisfying about popping a couple gluten free carrot muffins in-between meals. Or baking a fresh batch for breakfast. Healthy Vegan breakfast muffins are the best...no?
Anyway, this egg free carrot muffin recipe is so easy to make. These muffins are healthy, lightly sweetened (but you can add more sweetener if you wish), made with fresh carrots and spiced with cinnamon and nutmeg.
Here's what you need to make them:
Ingredients in Healthy Carrot Muffins
- cassava flour
- baking powder
- cinnamon
- nutmeg
- salt
- almond butter
- shredded carrot
- honey (maple syrup for Vegan)
- vanilla extract
- water
The combination of cassava flour and almond butter makes these mini muffins dense and moist, yet not gummy. The perfect Paleo carrot cake muffin texture!
How to Make Healthy Carrot Muffins From Scratch
The muffin batter is made in one bowl, scooped into a mini muffin pan and baked in the oven for 25-30 minutes. Easy peasy!
First, preheat your oven to 350 degrees F.
Next, combine the cassava flour, baking powder, cinnamon, nutmeg and salt in a medium-sized mixing bowl. Then stir in the remaining ingredients. Mix the batter until well combined - it IS thick!
Scoop the batter into a miniature silicone muffin pan. Each muffin is about one heaping tablespoon of batter, making 12 muffins.
Next, place the muffins in the oven and bake at 350 degrees for 25-30 minutes.
Lastly, remove the muffins from the oven and cool to room temperature in the pan. Cooling in the pan is important, as the muffins continue to set.
How to Store Vegan Gluten Free Carrot Muffins
These muffins don't have any preservatives, additives or stabilizers and they are quite moist. So, storing them in the fridge is a must! They will last well for a week in the fridge.
Paleo Vegan Muffin Recipes
For more easy Paleo and Vegan muffin recipes, check these out:
Enjoy!
Print
Healthy Carrot Muffins (Paleo, Vegan)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 dozen mini muffins 1x
Description
These healthy carrot muffins are gluten free, Vegan and Paleo. They are perfect for breakfast, snack or topped with frosting for dessert.
Ingredients
- ½ cup cassava flour (75g)
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup shredded carrot (85g)
- ⅓ cup unsweetened almond butter
- 1 Tbsp honey (maple syrup for Vegan)
- 1 tsp vanilla extract
- ¼ cup + 3 Tbsp water
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients. This includes: cassava flour, baking powder, cinnamon, nutmeg and salt.
- Mix in the wet ingredients. This includes: shredded carrot, almond butter, honey, vanilla and water. Stir batter until well combined.
- Scoop batter into a miniature silicone muffin pan. Each muffin is one heaping tablespoon in size, making 12 muffins.
- Place the pan in the oven and bake at 350 degrees F for 25-30 minutes.
- Remove muffins from the oven and cool in pan to room temperature.
- Store in fridge.
Keywords: mini muffins, carrot muffins, carrot cake, egg free, Paleo, Vegan, snack, breakfast
What can I use as a substitute for Cassava Flour?
The best substitute would be a gluten free flour blend. Substituting with a single flour (like almond or coconut) won't work.
Do you have to use a mini muffin pan or can you use a regular sized muffin pan?
You can used a regular sized pan but the baking time will most likely increase. I find the mini muffins to bake a little better than regular sized when I'm doing Vegan-Paleo baking.