CARROT CAKE MUFFINS- Vegan, Grain-Free, Refined Sugar-Free & Oil-Free

Earlier this week I was in a training session for work. Some food was served, including fresh fruit and muffins…mmm, muffins. Sweet, fluffy, moist muffins. I love muffins so much that I was highly distracted throughout the training by thoughts of baking muffins. I wish I was kidding. Even though I, not surprisingly, demolished a bunch of the fresh fruit, those muffins were still staring at me, taunting me. Jokes on them though, because as soon as I got home, you guessed it, I baked muffins.

And not just any muffins!


CARROT CAKE MUFFINS!!! Although I don’t know what was in the muffins at the training, I can only presume they were full of white flour, refined sugar and oil- especially considering the oily residue they left on the napkins, yuck! Not the ones I made when I got home though, nope, these muffins have the delicious flavour and texture I was craving without all the junk!

Carrot Cake Muffins

Sweet and moist carrot muffins spotted with crunchy walnuts and chewy raisins. The perfect afternoon snack!

Serves 8


  • 3/4 cup chickpea flour
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • pinch sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup coconut sugar (any granulated sugar will work)
  • 1/4 cup unsweetened applesauce
  • 1 tbsp coconut nectar (any liquid sweetener will work)
  • 3/4 cup unsweetened non-dairy milk
  • 1 tsp vanilla extract
  • 1/2 tbsp apple cider vinegar
  • 1 cup peeled and grated carrot
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins


  1. Pre-heat oven to 365 degrees. Line muffin tin with liners. 
  2. In a medium bowl mix together chickpea flour, tapioca starch, baking powder, xanthan gum, sea salt, and spices.
  3. In a second bowl cream together coconut sugar, applesauce, coconut nectar, non-dairy milk, vanilla extract and apple cider vinegar.
  4. Add the contents of the first bowl to the second bowl and mix until combined.
  5. Fold in the grated carrot, chopped walnuts and raisins.
  6. Portion batter into lined muffin tin and bake for 30 minutes, or until the top of the muffins are golden and an inserted toothpick comes out clean.
  7. Let cool completely and then dig in!

Carrot Cake Muffins

xoxo Erin

Nutritional Information:

Calories: 159 Fat: 6 g (0.5 g saturated), Carbohydrates: 25 g, Fiber: 2.5 g, Sugar: 14 g, Protein: 3.6 g

Nutritional information is based on serving size of 1 muffin, 1/8th of recipe. Nutritional information was calculated using this.

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UPDATE! This recipe has been shared at Make Your Own! Monday Gluten-Free WednesdaysThank Your Body Thursday, Fat TuesdayHealthy Vegan FridaysTasty TraditionsGluten-Free FridaysHealthy 2Day WednesdaysNatural Living MondaysMelt in Your Mouth Mondays and Tasteful Tuesdays.



13 thoughts on “CARROT CAKE MUFFINS- Vegan, Grain-Free, Refined Sugar-Free & Oil-Free

  1. Pingback: healthy vegan friday #38the veggie nook | the veggie nook

  2. Pingback: healthy vegan friday #38 | Breakfast Smoothie

  3. I posted a carrot cake this week! We had carrots on our minds! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope that your week is fantastic!

    Cindy from

  4. Pingback: Healthy Vegan Friday #38 Budgeting, Better Burgers and Carrot Cake Muffins

  5. I was excited to make these but found them to be mediocre, sorry to say! First of all, the paper cupcake liner stuck badly to the muffin which was a big problem. Secondly, the texture & mouth feel was unlike anything we have had before. They smelled great while baking so it was disappointing. This was my 1st attempt at baking using all these non-standard ingredients due to my hubby’s extremely strict diet. The only substitution I made was using gluten free flour instead of the chick pea flour. I double checked all my measurements while cooking so I don’t know why these were so disappointing. My recipe search continues! : )

    • Hi Lynn, thanks for the feedback. It’s unfortunate that you did not like the muffins. Baking is very particular and there is literally chemistry involved. Many recipes, especially gluten-free recipes, will only work if followed exactly. Switching the type of flour used can be very significant and alter the chemical reaction that is required for the recipe to turn out properly. I would suggest finding a recipe that calls for an all-purpose gluten-free flour instead. I use silicone cupcake liners so it’s good to know that the muffins can stick to paper liners.

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