These gluten-free Vegan carrot muffins are healthy, moist, and delicious. They are excellent for a make-ahead breakfast or snack. You can have them with warm milk, coffee or carry them to go for your midday snack or picnic.
What do you need to make these gluten-free Vegan carrot muffins?
These muffins are packed with healthy fats and nutrients that are vital for the body.
You will need:
Gluten-free flour: I have used spelt flour and gluten-free oat flour to make these muffins. The ratio of the mixture is 1 to 1.You can as well experiment with other gluten-free flours.
Grated fresh carrots: This is the ingredient that makes the cake. Carrots are rich in beta-carotene, which helps to keep your eyes healthy.
Carrots are also very high in dietary fiber, vitamin C, and antioxidants that are good for your heart and lower your chances of developing heart disease.
I prefer to use freshly grated carrots instead of pre-grated carrots. The fresh ones have a natural flavor and are softer compared to dry pre-grated ones.
Make sure you grate the carrots before adding them to the mixture.
Chopped pistachios: These are rich in vitamin B6 and antioxidants. They are also low in calories which makes them great for reducing cholesterol and maintaining a healthy weight. You can add other chopped nuts such as walnuts, pecans, or almonds.
Spices: We like the flavor of ginger, cinnamon, and cardamom. In this recipe, I have used ginger and cardamom but feel free to add your favorite spices.
Shredded coconut: These will add some coconut flavor to your muffins. Shredded coconuts are rich in zinc and dietary fiber, which can help keep you fuller for longer.
Plant milk: I used soy milk, but you can use almonds, cashew, oat, or any plant milk.
Grapeseed or rice bran oil (optional): I like both oils for baking because they have a high smoking point; thus, they can withstand high temperatures. I have used grapeseed oil in this recipe, but you can still make the muffins oil-free.
How to make gluten-free Vegan carrot muffins
Combine all the prepared dry ingredients in a large bowl and mix well. In another clean mixing bowl, add all the wet ingredients but do not add the grated carrots and whisk to combine.
Pour your wet ingredients into the dry ingredients and mix.
Divide the muffin batter into your muffin cups and bake for 18-28 minutes or until ready.
Place the muffins in a cooling rack for a few minutes and serve warm milk, coffee or eat as a snack.
Can you Freeze these muffins?
Yes, you can freeze these muffins. Cool them first, then put them in an airtight container and cover them with a lid. They can keep for 3-5 days in the refrigerator.
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