Carrot Cake Muffins (No Oil & Gluten-Free)

35 minutes
Frosted or not, it's your choice! This recipe leaves out the frosting for a healthy carrot cake muffins made with wholesome ingredients. The muffins are gluten-free, oil-free, and have an earthy & sweet carrot taste to it. Quick to make, you'll have some for a few days only in your fridge, since they leave the kitchen pretty fast!

Carrot Cake Muffins (No Oil & Gluten-Free)

Dense, and chewy carrot cake muffins are incredible as a snack, dessert, or even breakfast in this case. These muffins contain veggies and fruits, are vegan, have protein, healthy fats, no gluten and no oil.

The butterscotch protein brings the whole carrot cakes flavours together, and helps keeps the muffins super soft. Also, the small touch of spices is not mandatory in this recipe, but enhances and reminds the true flavour of rich carrot cake.

I added pecans to this recipe, but walnut, cranberries and/or raisins would be amazing too. Adding frosting on top would also be delicious, but a bit more heavy.

Ingredients (12 Muffins)

1 Banana
1/2 cup Apple Puree
1/3 cup Peanut Butter
2 tsp. Vanilla extract
1/4 cup Maple Syrup
1/2 cup Almond Milk
2 Flax Egg
2 cups Oats Flour
1/2 cup Butterscotch Vegan Pro
1 tsp. Baking Powder
1 tsp. pumpkin pie spice
3/4 cup Shredded Carrots
1/4-1/2 cup Pecans, Nuts, Dried Fruits


1. Preheat oven to 350F

2. In a blender, combine the banana, apple puree, peanut butter, vanilla extract, maple syrup and almond milk and blend until homogeneous.

3. In a medium mixing bowl, combine the oats flour, the vegan pro, the baking powder and the spices and mix well.

3. Add the blended mix, the flax egg and the shredded carrots to the dry ingredients and mix until you get a homogenous mixture.

5. Fold in the pecans, nuts and/or dried fruits.

6. Pour equally into a 12 muffins greased pan, and bake for 23 minutes.


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