Vegan & Gluten-Free Carrot Cake Muffins
Ingredients
The muffins
-
1½
cups
gluten-free oat flour
-
¼
cup
melted coconut oil
-
¾
cup
coconut sugar
-
½
cup
unsweetened applesauce
-
1
teaspoon
ground cinnamon
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
tablespoon
apple cider vinegar
-
½
cup
unsweetened shredded coconut (optional)
-
¾
cup
shredded carrots
-
½
cup
finely diced pineapple
Crumble topping (optional)
-
6
tablespoons
oat flour
-
3
tablespoons
coconut sugar
-
2
tablespoons
shredded coconut
-
¼
teaspoon
ground cinnamon
-
pinch
salt
-
2
tablespoons
melted coconut oil
Cashew glaze (optional; contains nuts)
-
1
tablespoon
cashew butter
-
1
tablespoon
maple syrup
-
1
teaspoon
fresh lemon juice
-
water
as needed
to thin
Instructions
- Preheat the oven to 350ºF and line a standard muffin tin with 12 baking cups.
- In a large bowl, mix the oat flour, coconut oil, coconut sugar, applesauce, cinnamon, baking soda, and salt.
- Add the apple cider vinegar and stir quickly to activate the baking soda.
- Fold in the shredded coconut (if using), carrots, and pineapple.
- Scoop the batter into the muffin cups using a 1/4 cup measuring cup.
- To make the crumble, mix the oat flour, coconut sugar, shredded coconut, cinnamon, salt, and melted coconut oil.
- Sprinkle the crumble over the muffins and gently press it into the batter.
- Bake for about 30 minutes until the tops feel firm.
- Allow the muffins to cool completely before serving.
- If using the cashew glaze, mix the cashew butter, maple syrup, and lemon juice, adding water until it's thin enough to drizzle.
- Drizzle the glaze over the muffins just before serving.
Nutrition Facts (estimated)
Servings
12
Calories
247
Total fat
13g
Total carbohydrates
29g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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