Vegan & Gluten Free Carrot Cake Muffins

The foolproof way of eating cake for breakfast

I’m back on my muffin kick and I’m not mad about it! Every Easter (and now somehow almost every holiday) I am responsible for one thing in my family’s household: carrot cake. Each year I’ve slowly evolved it into a healthier and healthier version without anyone noticing a difference in taste. In fact, each year my sister becomes more and more obsessed. Since my family will be traveling for the first time on this year’s Easter, I needed to find a way to make this carrot cake breakfast approved so that my family (aka sister) could enjoy her favorite creation of mine throughout the week. My solution: carrot cake muffins. Oh yea, that just happen to be vegan, gluten/grain/dairy free, sweetened only by maple syrup, and BOMB DOT COM.

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Ingredients (makes 12 muffins):

Wet Ingredients:

  • Carrots (3)
  • Ground flaxseed (2 tablespoons)
  • Almond milk (1 ¼ cups)
  • Coconut oil (¼ cup) – melted
  • Maple syrup (¼ cup)
  • Vanilla extract (1 teaspoon)

Dry Ingredients:

  • Almond flour (1 cup)
  • Coconut flour (1/3 cup)
  • Baking soda (1 teaspoon)
  • Baking powder (1 teaspoon)
  • Shredded coconut (¼ cup)
  • Raisins (½ cup)
  • Cinnamon (1 teaspoon)
  • Allspice (½ teaspoon)

Special Equipment: muffin tray

Directions:

  1. Make the 2 flax eggs: combine 2 tablespoons of ground flaxseed with 6 tablespoons of water and allow to sit for ~5-10 minutes
  2. Chop the carrots into extremely small pieces
  3. Mix the 2 flax eggs and chopped carrots with all of the wet ingredients in a bowl
  4. Mix all of the dry ingredients in a bowl
  5. Combine the dry and wet ingredients in a bowl
  6. Pour the mixture in to the muffin tray and bake at 375 for ~25 minutes or until the tops begin to brown and the center is cooked through
  7. Enjoy or store in the fridge or freezer in an air tight container!

Allergen Information:

  • Gluten Free
  • Grain Free
  • Dairy Free
  • Vegan
  • Refined Sugar Free

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