Carrot Cake Muffins (vegan, gluten free)

21 45 226
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 12
Carrot Cake Muffins (vegan, gluten free)
Health Rating

Ingredients


1 1/2 cup Oat flour
1/4 cup Coconut oil (melted)
1/4 cup Coconut sugar
1/2 cup Applesauce, unsweetened
1 tsp Cinnamon
1/2 tsp Baking soda
1/4 tsp Salt
1 tbsp Apple cider vinegar
1/2 cup Coconut, shredded, unsweetened (optional)
3/4 cup grated Carrots
1/2 cup diced Pineapple
6 tbsp Oat flour (for optional crumble topping)
3 tbsp Coconut sugar (for optional crumble topping)
2 tbsp Coconut, shredded, unsweetened (for optional crumble topping)
1/4 tsp Cinnamon (for optional crumble topping)
1/8 tsp Salt (a pinch, for optional crumble topping)
2 tbsp Coconut oil (melted, for optional crumble topping)
1 tbsp Cashew butter (for optional cashew glaze)
1 tbsp Maple syrup, pure (for optional cashew glaze)
1 tsp Lemon juice (for optional cashew glaze)
1 tbsp Water, filtered (as needed to thin. for optional cashew glaze)

Instructions


  1. Preheat your oven to 350ºF and line a standard muffin tin with 12 baking cups. 

  2. In a large bowl, stir together the oat flour, coconut oil, coconut sugar, applesauce, cinnamon, baking soda, and salt. Add in the vinegar and stir quickly - you should see the batter get slightly fluffier from its reaction with the baking soda.

  3. Fold in the coconut, carrots, and pineapple (the batter will most likely be thicker than traditional muffin batter, but that's okay!) Use a 1/4 cup to scoop the batter into the 12 muffin cups. 

  4. Optional Crumble Topping: Stir together the flour, sugar, coconut, cinnamon, salt, and oil. Use you fingers to sprinkle the mixture evenly over the 12 muffin cups, the gently press the crumble down into the batter to help it stick.

  5. Bake until the tops feel firm to the touch, about 30 minutes. Allow to cool completely before serving.

  6. Optional Cashew Glaze: Stir together the cashew butter, maple syrup and lemon juice. Add water one teaspoon at a time until the glaze becomes just thin enough to drizzle over the muffins. Right before serving, use a spoon to drizzle a teaspoon or so over each muffin right before serving. See "Notes" below.

Nutrition Facts

Per Portion

Calories 226
Calories from fat 108
Calories from saturated fat 67
Total Fat 11.9 g
Saturated Fat 7.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 139 mg
Potassium 140 mg
Total Carbohydrate 26.0 g
Dietary Fiber 2.3 g
Sugars 10.7 g
Protein 3.6 g

Dietary servings

Per Portion


Grain 1.0
Vegetables 0.1

Energy sources


Pygal46%467.06158320896964184.0298938406385548%296.8149845584548222.93413155961526%362.6844299842066108.9753899455036446%48%6%CarbohydratesFatProtein

Notes:

These muffins are best stored without the cashew glaze on top, and will last a week when stored in an airtight container in the fridge.

Recipe from:
Breakfast
Dessert