Easy Vegan Gluten-Free Carrot Cake Muffins
Ingredients
- 1/2 cup raisins
- 2 large carrots
- 1 3/4 cups gluten free rolled oats, or 1 1/2 cups flour
- 2 t baking powder
- 1 t baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup coconut sugar
- Pinch sea salt
- 1 cup nondairy milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup walnuts or pecans, optional
Preparation
Put your raisins in a bowl and cover with warm water. Set aside to soak.
Preheat your oven to 400 degrees. Line muffin tins with parchment liners.
Grate carrots into a large bowl.
Add gluten free oats to a food processor and process until a fine flour forms.
Add baking powder, baking soda, spices and coconut sugar to the food processor and pulse to combine.
Add flour blend to the grated carrots in the large bowl.
Drain the raisins and add to the bowl.
Stir gently.
Make a well in the middle of the bowl and add the milk, melted oil and vanilla and stir until just combined.
Divide batter between 9 or 12 muffin tins depending on size.
Bake for 18-23 minutes.
For gluten-free version, make oat flour as described; if not gluten-free, substitute regular flour like whole wheat pastry flour.
Omit nuts for a nut-free version.
Adjust baking time for larger muffins, adding a few extra minutes if making 9 mega muffins instead of 12 small ones.
