Healthy Gluten Free Plant Based Carrot Cake Muffins
Carrot Cake Muffins are a great way to sneak some extra veggies into your kids’ diet, they also taste great and make a perfect on the go snack!
These Mini Muffins are Gluten-Free and Oil-Free, sweetened with maple syrup and a little brown sugar (you could omit the brown sugar if you wanted to make these even healthier). The dried currants add some extra sweetness as well – you could substitute them with raisins if you don’t have any currants on hand (I like using the dried currants because they are so small and fit perfect in the mini-muffins).
I bake these mini-muffins a little longer than I typically do with my wheat based recipes. I bake them longer because I added more liquid than usual since the coconut flour absorbs a lot of moisture, and I wanted to make sure the oats were soft and moist in the muffins as well. Check your muffins at the 25 minute mark to make sure they are not over cooked. Use a knife or toothpick to pierce the middle of a muffin, once it comes out clean and not sticky, and the tops of the muffins are golden brown, that’s when you know they are done.
The Home Baked Vegan’s Mini Gluten-Free Carrot Cake Muffins are:
Gluten-free
Vegan- Friendly
Soy-free
Dairy-free
Egg-free
Oil-Free
Here is the recipe for The Home Baked Vegan’s Mini Gluten-free Carrot Cake Muffins:
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Ingredients:
2 Cups Oats
3 Tbsp Ground Flax
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 Cup Coconut Flour
1 tsp Baking Powder
1 Cup Shredded Carrots
1/2 Cup Walnuts, chopped
1/2 Cup Dried Currants or raisins
3 Cups Cashew Milk
1 tsp Vanilla
3 Tbsp Maple Syrup
Method:
Preheat the oven to 350′
In a large bowl, use a fork to mix together the oats, flax, brown sugar, cinnamon, nutmeg, coconut flour, baking powder, carrots, walnuts, and dried currants.
In a separate bowl, mix together the cashew milk, vanilla, and maple syrup.
Stir the liquid ingredients into the dry ingredients.
Mix just until all of the dry ingredients are moist and no large dry lumps remain.
Pour the batter into 24 lined miniature muffin tins.
Bake for 30 – 35 minutes, or until the tops are golden brown and a toothpick inserted into the middle of a muffin comes out clean.
Let cool completely.
Enjoy!
