Vegan Gluten Free Carrot Muffins

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So I made these muffins for Easter, took pictures, wrote the recipe out, had plans to post it on here, and I totally forgot. Oops! Oh well, better late than never.

These muffins rock. They could be a healthy breakfast muffin or you could turn it into a carrot cupcake by adding some frosting. Cream cheese icing is most traditional for carrot cake, but I have to admit, I’m not a huge fan of the soy cream cheeses. Instead I would add lemon zest/juice to a vanilla frosting for that tangy effect.

This recipe has a lot of ingredients, but don’t be scared. Also, eat these muffins within 2 days. Otherwise they get kinda stale. 

Yield: 12 small muffins

  • 1 cup rice milk
  • 1 ½ tsp apple cider vinegar
  • 1 ½ cup Bob’s Red Mill All Purpose Gluten Free Flour
  • ¾ cup brown rice flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¾ cup + 2 tbsp sugar
  • ½ cup oil
  • 2 tbsp molasses
  • 1 ½ tsp vanilla
  • 1 ½ cups grated carrots (about 3-4 large carrots)
  • ¾ cup chopped pineapple
  • ¾ cup raisins
  • ½ cup chopped walnuts 

– Stir together non-dairy milk and apple cider vinegar. Set aside while you prepare all of the other ingredients.  

– In a large bowl, whisk together both flours, the baking powder, baking soda, salt, and spices.

– In another large mixing bowl whisk together the sugar, oil, molasses, and vanilla. Pour in the milk/vinegar mixture and whisk until incorporated.

– Slowly add the dry ingredients to the wet and mix until combined. Fold in the shredded carrots, pineapple, raisins and walnuts.

– Pour the batter into lined muffin tins and bake for about 30 minutes in a 325 degree oven.


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