1-Bowl Carrot Apple Muffins (Vegan + GF)

GFVGVDF
Gluten-free vegan Carrot Walnut Muffins resting on linens

We recently took a trip to Portland, Oregon where I visited several of our favorite bakeries and coffee shops. Perhaps my favorite is Crema – home of the biggest, fluffiest, most perfectly sweet zucchini muffin I’ve ever had.

Since I’ve already mastered the art of the Gluten-Free Zucchini Cake (<- OMG have you tried it yet?), I wanted to venture into the land of carrot cake. This recipe would certainly work as a cake, but I wanted to go the  healthier route that didn’t require frosting.

Muffin tin, loaf pan, cake pan: Whatever route you choose this 1-bowl, vegan, gluten-free recipe is going to blow you away! I literally couldn’t stop eating these (always a good sign).

Apples and carrots for making our Simple Carrot Apple Muffins recipe

The recipe starts with some of nature’s best sweeteners: Banana, apple and carrot.

You can either use applesauce or grated sweet apple (a tip I got from a friend). I’ve tried both and they work well. Plus, it replaces some of the oil to provide plenty of moisture.

Sprinkling walnuts onto Vegan Gluten-Free Carrot Muffins

Top these muffins with crushed walnuts for an extra kick of healthy fats, protein and Omega 3 fatty acids.

In an ideal world I would eat a handful of walnuts every day; sometimes on top of a muffin, sometimes in granola, sometimes straight from the jar. It doesn’t always happen but it’s a personal goal of mine. Can’t get enough of these nutrient-packed nuts.

Grabbing a Carrot Muffin for a healthy vegan breakfast treat

Not only do these muffins require just one bowl, they’re also vegan and gluten free and surprisingly healthy!

The only exception to the “healthy” label is the brown sugar (which I don’t mind in reasonable amounts). But if you’re looking to keep this recipe more natural, I’ve included muscovado (an unrefined brown sugar) as a substitution suggestion.

Batch of our Vegan Gluten-Free Carrot Muffins recipe

You’re going to love these wholesome, fruit- and veggie-packed muffins. They’re

Tender and light
Fluffy
Golden brown
Perfectly sweet
Loaded with carrot and apple
Wholesome
Hearty
Satisfying
Healthy
& Simple

Keep these muffins on hand for a quick, on-the-go breakfast or snack. I love packing these when we’re going on trips instead of having to buy super sugary and processed alternatives.

If you make this recipe be sure to take a picture and tag it #minimalistbaker on Instagram! I love seeing what you guys cook up. Cheers!

Close up shot revealing the moist texture of a partially eaten carrot muffin

1-Bowl Carrot Apple Muffins (Vegan + GF)

Vegan, gluten-free carrot muffins loaded with fruit and veggies. Super moist and flavorful, healthy, and made in one bowl! Perfect for on-the-go breakfast and snacking.
Author Minimalist Baker
Print
Tray with a batch of Carrot Apple Muffins for simple GF vegan fall dessert
4.83 from 236 votes
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 12 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan

Ingredients

  • 1 1/2 batches flax eggs
  • 1/4 cup olive oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup unsweetened applesauce (or finely grated apple)
  • 1/2 cup brown sugar (or sub muscavado)
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk (unsweetened)
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 heaping cup gluten-free flour blend
  • 1/4 cup raw walnuts (chopped // for topping)

Instructions

  • Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  • Prepare muffin tin with liners or lightly grease them.
  • To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.
  • Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
  • Add almond milk and stir.
  • Add grated carrot and stir.
  • Add oats, almond meal, and gluten-free flour blend and stir.
  • Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
  • Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
  • Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
  • If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
  • Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Video

Notes

*Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make 1 1/2 flax eggs. 
*You can sub 1 sweet apple in place of 1/2 cup applesauce.
*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 muffins Calories: 203 Carbohydrates: 30 g Protein: 3.5 g Fat: 8.5 g Saturated Fat: 1 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 255 mg Potassium: 0 mg Fiber: 3.5 g Sugar: 14 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

  1. MarkEF says

    I can attest to the wonderful flavour, texture and versatility of these.
    Made mine in a food processor in an order such that no mashing, grating or further mixing were required.
    Pretty much perfect for my taste.

  2. Libby F says

    DELISH! I made a few modifications to make them a little more WFPB-friendly. I used almond butter in place of the oil, 1/2 cup of chopped medjool dates instead of the brown sugar, and 1/2 cup oat flour (oats grinded up in my food processor) and 1/2 cup of AP flour, to cut down on the AP flour by half a cup. I didn’t have flax or a ripe banana so I used chia eggs (2 tbsp chia seeds soaked 5 mins in 4 1/2 tbsp water), and mashed avocado instead of banana. These were delicious and my bf couldn’t believe they were vegan with only 1/4 cup sweetener (maple syrup) and 1/2 cup flour for the whole batch! Thanks so much :)

  3. JennyL says

    I made these and they were fantastic! Loved having ‘carrot cake’ for breakfast. I used regular AP flour (on hand) Also Bob’s Red Bill egg replacer (it is GF and worked great). Delicious!

  4. Sandra says

    Would it work to substitute Coconut Cream for Almond milk? Or could I just use water as a substitute here? May I also substitute coconut flour for the almond meal? Thanks!

    • Support @ Minimalist Baker says

      We think coconut cream mixed with water to make “light coconut milk” would be ideal. We wouldn’t recommend subbing coconut flour though as it is much more dense and absorbent.

  5. Alaina says

    Really good! I used mostly oat flour and some AP flour, used canola oil and left out the almond meal (didn’t have any). It turned out super moist and tasty! Oh and I baked them for about 30 min. Will be making again :) ~ maybe with some pineapple as another reviewer did

  6. Felicity says

    Moist and delicious. A fab recipe and they freeze brilliantly. Thank you so much. I know I,ll be making these time and time again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Felicity. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Meera Pattni says

    I’m not gluten intolerant, so don’t have any GF flour. Would self raising, plain or white spelt work best instead of GF? Can I use coconut oil instead of olive oil?

    Many thanks.

    Meera

    • Support @ Minimalist Baker says

      Hi Meera, we haven’t tried with those substitutions, but coconut oil and white spelt flour might work! Let us know if you try it!

  8. Tihana says

    great recipe. accidentally, i put too much banana so i forgo the honey, put half the olive oil, used spelled flour and it turned out great. this will definitely become a staple in my repertoire. thank you for nutritious snack :)

        • Support @ Minimalist Baker says

          Hi Andrea, we haven’t tried this recipe with chicken eggs, so we aren’t sure how it will turn out. But we’d suggest 1 small egg. Let us know how it goes!

  9. Treena (from Toronto 🇨🇦) says

    OMG! Sooooooo yummy! My husband and kiddo declared this recipe a winner! And I totally agree!!! Thank you!!! I’ve baked a number of your treats and they’re all very forgiving with swap outs — which, imo, is such a blessing during this pandemic. 👍🏻❤️

    I made the following swaps/omissions because I didn’t have them in my pantry because of covid19:

    I used whole wheat flour i/o the GF blend. (We’re not gluten intolerant.) I used quick cooking oatmeal i/o the rolled oats. I used 1/2 c. canned crushed pineapple i/o the applesauce or grated apple. I omitted the mashed banana (because my little monkey ate them all 😂). And I figured that since I omitted the banana, I could add something else; so, I threw in 1/4 c. raisins.

    Baked them at the same temp as directed. Then, I held my breath and kept my fingers crossed as the “judges” tried them. But I shouldn’t have worried because the muffins turned out great!!! These muffins are delicious!!!

    I definitely plan on making these again with the banana and grated apple as soon as I make a grocery run.

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Treena! Thanks so much for the lovely review!

  10. Ruby Sharma says

    I used coconut flour instead of gluten free flour – they were horrible !

    What flour can I use ?

    • Support @ Minimalist Baker says

      Hi Ruby, sorry to hear that! Coconut flour is much more dense and absorbent than other GF flours. We recommend using our DIY GF blend (linked in recipe).

  11. Nikhila says

    These are lovely! Ended up using whole wheat flour because I didn’t have any gluten-free flour and they turned out perfect.

    • Support @ Minimalist Baker says

      Hi Babina, we haven’t tried that and aren’t sure whether it would work. Let us know if you try it!

  12. Yadira says

    How could I incorporate spinach to this? Blend and add? I am trying to find ways of adding more leafy greens to my toddlers’ diet. Thank you! I love your recipes. <3

    • Support @ Minimalist Baker says

      Hi Yadira, we haven’t tried that so we’re not sure. Maybe blend it with the almond milk? Let us know if you try it!

  13. Paige says

    Hi there, I’m out of almond flour/meal, and no raw almonds on hand..most of your recipes have the almond meal or flour as I’ve been searching through.. I have an all purpose GF flour, and coconut flour.. what would you suggest?

    • Dana @ Minimalist Baker says

      Hmm, you could try a mix of those? I haven’t tested it without the meal. Let us know how it goes!

  14. Queen Bambi says

    We love these muffins! My 4 & 2 year old highly approve!
    I’ve made them twice now and the only thing I have done differently this time was extra carrot ( since I has extra leftover) and I added pumpkin spice!!!

  15. Robin says

    So tasty! These have such a delcious buttery taste that is surprising since there isn’t any butter in the recipe. I used oat flour and chia instead of the flax egg and it worked perfectly. Next time I think I will mix in the walnuts into the batter and add some dried fruit

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Robin! And your modifications sound lovely- let us know how they go!

  16. Frances says

    I just made these and my husband has declared them a keeper (like everything else we’ve made from you). I did make a few changes to make it even healthier and suit what I had on hand. I added 1/2 tsp ginger and a pinch of cloves, used molasses instead of maple syrup, and date sugar instead of brown. I did add 1/4 cup each dried cranberries and raisins. We’re not gluten intolerant, so I just used whole wheat flour. For the topping, after the walnuts, I sprinkled with a tiny bit of raw sugar to give that nice crunch. I baked for 5 minutes at 425 and then reduced to 350 for the remaining 23 minutes. This is the first time I’m genuinely pleased with with a vegan muffin–and I’ve been vegan for 10 years.

  17. Kat Anthony says

    Great recipe. Just made my second batch. First time I didn’t use all the oil and used out flour instead of baking flour and they ended up a bit dry. This time used Olive oil and king Arthur gluten-free baking flour. Added raisins for sweetness. Perfect. Great idea of substituting grated apple for applesauce. I always have apples never apple sauce.

  18. Lisa Kramer says

    Just made these and they were a huge hit for the whole family! I was out of flax so used 2 chicken eggs. Also used coconut sugar. I used the Bob’s Redmill GF baking flour and added 1/2 tsp of xantham gum. Threw in some shredded coconut and raisins at the end. Yum! Will be making again for sure and doubling or tripling the recipe! Thank you once again for a keeper!

  19. Samuel says

    I loved these muffins and had lots of fun making it! Thanks so much for sharing delicious vegan/gluten-free desserts and snacks. I’m a big fan!

  20. Anna Brown says

    We all loved these muffins! I used chia gel instead of eggs, coconut palm sugar instead of brown, no banana and oat flour. I think they are very forgiving! :) Made them for my vegan daughter, everyone in the house, including my 86 yo mom (sheltering in place with us), loved them!
    Thank you!!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Dianne says

    Just made a second batch! My husband and I love these. The first batch I made Easter weekend and iced them with lightly sweetened cream cheese (not vegan). Yumalicious!

  22. Diana Esher says

    I made these muffins exactly as the recipe instructed for my son who is a vegan and his girlfriend who is gluten free. It’s the best baked good (vegan, gluten free) that I’ve made. It’s moist, flavorful, and meets all the dietary criteria! I will definitely make these again.

  23. Robin says

    These muffins are delicious, moist and easy. Not overly sweet and have a nice crunchy top. The recipe was perfect for 12 muffins. Sometimes vegan is hit or miss for me. This was a “Hit”.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Robin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Amy says

    Made these for my nephew – I made a few adjustments so I’m placing them here in case others want to see:
    I made these as mini muffins, better for his portion size! He can’t have bananas so I subbed for 1/3 cup unsweetened applesauce. Ended up adding probably about 3 more TBS of it at the end.
    Used 1/2 cup of chopped (in food processor) Granny Smith Apple instead of the 1/2 cup of Apple sauce, and also added 1/4 cup of chopped (food processor) zucchini! Everything else I followed exactly, however I densely packed the brown sugar when measuring the 1/2 cup and added 1 additional TBS of it. (Added the extra Applesauce and brown sugar to adjust for adding the non-sweet zuchinni) because they were mini I baked for about 22 minutes. He loved them and so do I!! Great recipe!

  25. Vicki Kitts says

    So so good! Just made these tonight and they came out perfect! I did make a few substitutions based on what i had on hand. I used 1 medium over ripe banana that had been stored in the freezer, 1/2 c applesauce, 1/2 c coconut flour 1/2 c GF flour, coconut oil, 1 tsp pumpkin pie spice, add raisins and chopped walnuts to the batter. My point in telling you about the substitutions is that this is a very versatile recipe and like others that commented these muffins are delicious! My fussy family loved them! Thanks for this wonderful recipe!

  26. Alicia says

    Just made these over the weekend and they are delicious! Couldn’t find and gluten-free flour or almond meal at the store (covid-19 shortages…) so I used regular all purpose flour + 1 tablespoon of almond butter for taste. I also only had unsweetened oat milk on hand, so I substituted that for the almond milk. Baked for 25mins and they turned out perfect!

  27. Anne says

    I was pleasantly surprised at how these turned out, given all of the changes I made! I actually kept note of the changes because I realized I always read comments and should pay it forward (and want to rate recipes more to support the people that kindly give us these recipes for free)!
    -Added dry ginger and nutmeg
    -Used whole wheat flour instead of gluten free
    -Used coconut flour instead of almond
    -Omitted brown sugar
    -Used honey
    -Added raisins to batter
    -Made 10 muffins

  28. Sherri Neil says

    Wow, First healthy baked goods that my husband absolutely loved. I did not add any sugar but added raisins instead.

  29. Natalie says

    Delicious? – used oat flour instead of GF flour, added extra cinnamon (and added a dash of ginger, cardamom and clove), used honey and included both flax and an egg.

  30. Jen says

    Absolutely delicious! Even those in family who normally hate all baked goods that are vegan+ Gluten free devoured these. They also freeze/thaw wonderfully well .
    I used extra grated apple, one time skipped the banana (didn’t have), nutmeg instead of cinnamon (allergies)- and still amazing texture and taste.

  31. Meredith + Alison says

    I omitted the banana and almond meal. Subbed flax eggs for an extra 1/2 cup unsweetened applesauce. I added extra carrot and 2 1/2 small granny smith apples chopped up. Also, if your batter looks dry, add a little oil and water. I also grated a little fresh orange and ginger in there. Viola!

  32. Maddie says

    Is there a substitute for the gluten free flour blend? I don’t have the ingredients to make it, can you use all purpose flour instead?
    Thanks!

    • Support @ Minimalist Baker says

      Hi Maddie, we haven’t tried that, but another reader has done so with success! If you give it a try, we would love to hear how it goes!

  33. Hayley says

    I made these last week and they are absolutely delicious! Also easy to make and easy to adapt to your pantry. I used AP and barley flour, oat milk, and a chicken egg. I also had a red delicious apple from a produce delivery, which was perfect for this recipe because it tasted just fine and was juicy, but the texture is too gross to eat on its own. I love the texture the oats give the muffins. I think I overbaked them a tad but it wasn’t too bad. Can’t wait to make them again! Maybe with a pear this time.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Hayley. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Beth Teague says

    Well… I made them, using my own “Wheat Belly” GF flour mix* and that is probably what caused them to fall, and fall apart.
    I doubled the recipe, followed directions to a T and they turned out as a (tasty) mess of muffin clumps.
    I found them to be too oily for my liking. I will reduce the amount of olive oil but will definitely try them again!
    It made 12 large muffins and 2 mini loaves.
    Housebound bakers unite!
    The “Wheat Belly” Gluten-Free Baking Mix
    4 cups Almond Meal/Flour
    1 cup ground golden flaxseed
    1/4 cup Coconut flour
    3 t Baking Soda
    1 t ground Psyllium seed

  35. Jennifer Stoenner says

    My family and I loved these muffins! I made a few modifications. I replaced almond flour with oat flour. I added a teaspoon of apple cider vinegar to the milk and let it sit for at least five minutes. I also added a half a cup of raisins and left the walnuts out.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jennifer. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Simone says

    Hi Dana!
    I want to make these with my daughter and I am serious about a few substitutions. Can I use Aquafaba instead of the flax? If so how much? Also I do t have almond flour but I do have oat flour or corn starch, would either of those work? Excited to try these!
    Thanks!
    Simone

  37. Holly says

    Used 1 cup wholewheat flour plus half cup all purpose flour. Grated apple. Very tasty. Didn’t need to cook for the whole time.

  38. Samantha says

    Made these today. Soo good.

    I subbed the GF flour for all purpose because that’s what I had, used an egg, used apple butter instead of apple sauce. I cooked them for a little shorter because of the flour choice. I think 25-30 mins or so. Really moist, not overly sweet (I used coconut sugar instead of brown sugar too). I will make these again. They are delish! I love the blend of almond/oats/flour!

    Thank you ?

  39. K Barrs says

    I loved this recipe. Super moist and delicious. I used eggs as I had no flax seed. My flour blend was mostly rice flour. I will definitely make these again.

    • Dana @ Minimalist Baker says

      Thanks for sharing! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  40. Kortney Garuccio says

    Made these last night! They are so amazing! Kind of reminds me of a zucchini bread. I used the shredded apple, and instead of almond meal I used coconut flour. I don’t have a muffin pan so I just made it into a bread. Whole family loves it!!

  41. Jennifer Gallagher says

    I’ve baked using olive oil before, and I’m not crazy about the taste. Could I substitute coconut oil for the olive oil and if so what I use the same amount?

  42. Tawnya Zemenchik says

    Is there a way of adjusting this with all purpose flour? No oats? My daughter can’t tolerate oats well and we don’t have almond meal or gf blend on hand (prefer to avoid the grocery stores at the moment :))

    • Support @ Minimalist Baker says

      Hi Tawnya, we haven’t tried that, but another reader has used all purpose with success! If you give it a try, we would love to hear how it goes!

  43. rajal sharma says

    Hi there.
    what can I use instead of almond flour and flour blend. Also, can u replace banana with something or skip it?

  44. Anna says

    Hello Dana,
    I’m really happy to have found your website with so many gluten free recipes!!!! ?
    Can you please let me know when you mention temperature for oven in your baking recipes, is it for conventional mode or fan forced mode and which rack level do you use?
    I live in Europe and I don’t think that we have the same oven. I tried gluten free zucchini cake, these carrot apple muffins couple of times ( with diff oven modes and temperature And rack level 2 and 3). Even though it was really delicious it cooked doubled of your suggested time!!!
    Thank you for letting me know ?

    • Support @ Minimalist Baker says

      Hi Anna, the baking temps are for a conventional oven on the middle rack unless otherwise specified. Hope that helps! Happy baking! xo

  45. Moni says

    Made with my son! We used regular flour instead of almond meal and they were moist and so delicious. I am having trouble not eating them all at once.

    The recipe is great to follow.

    Thank you!

    • Support @ Minimalist Baker says

      Hi Jenna, we haven’t tried that, but another reader has used all purpose with success! If you give it a try, we would love to hear how it goes!

  46. Jackie says

    I don’t have flax or almond meal, I am wondering your thoughts on using eggs and all gluten free flour. Also, will these freeze well?

    • Support @ Minimalist Baker says

      Hi Jackie, we haven’t tried those substitutions, but we think they would work! Let us know if you try it! And yes, they freeze well =)

  47. Lizzie says

    I’m allergic to banana. Do you have a suggestion for a substitute that would work well in this recipe?

    • Helen says

      I cannot eat bananas as they are a migraine trigger and I typically will use applesauce as a replacement with no problems. I’m not sure if that will end up being too much applesauce in this particular recipe since it already includes a good amount.

  48. HWMLewis says

    I followed this to the letter, but added a 1/2 cup of raisins and another tsp of cinnamon at the last minute. PERFECT texture, moisture, depth of flavor, and overall yumminess. Love!

  49. Allison says

    There is a lot of great stuff going on in this recipe. I made it exactly as written, with grated apple in place of apple sauce. The amount of baking soda totally ruined it for me and made it inedible. I’ll try it again with less, I know it might not be as fluffy, etc, but these are so salty I can’t eat them as written.

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience, Allison! You could try using baking powder next time to still get the rise, but have less taste of it.

      • Allison says

        Thank you! Would I sub it 1:1? I’ll try it out and report back.

        Also, I love many of your recipes and will make a diligent effort to rate those as well. ♥️ Particularly the green bean casserole. ?

        • Dana @ Minimalist Baker says

          Thanks, Amber! And yes, we’d recommend a 1:1 sub. Also, this is a more recent variation of that recipe if you’re interested!

    • Macarena says

      Same thing happened to me I just tried the recipe and it ended up very salty, still edible, but not so great taste. Is it possible to add less baking soda?

      • Support @ Minimalist Baker says

        Hi Macarena, we’re not sure what’s causing that! What brand are you using? You could try less, but they might not be as fluffy.

  50. emily says

    Used apple sauce instead of banana, vegan butter instead of oil, halved the sugar and added raisins and chocolate chips. They turned out ABSOLUTELY delicious. It was still sweet with half the sugar. You have to try this recipe. Although I cooked it 10 minutes longer and they still came out great. You must try!

  51. Karen says

    These muffins were fantastic! My coworker said they were the best muffins I have made so far – and I have made a lot of different muffins in my day. Most gluten-free muffins I’ve tried were a bit dry and have a grainy texture. I used a bit more gluten-free flour instead of almond flour (I am also sensitive to almonds) and used rice milk in place of almond milk. I also threw in a handful of dark chocolate chips which, in my opinion make everything better!! Thank you for the recipe. It’s a keeper! ?

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Karen. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  52. Mary says

    I haven’t made them yet but the cooking time seems to long for muffins at 375 degrees Fahrenheit. I did notice from other recipes they lower the temperature when doing gluten-free and noticed the muffins come out better.

    • Dana @ Minimalist Baker says

      Gluten-free baked goods sometimes require longer baking times. If you’re cautious, you can check on them earlier for doneness. Let us know how it goes!

  53. Shira says

    My boyfriend is tired of trying me trying various healthy muffins with no flavour and was thrilled when he tried these!! He didn’t believe me when I said they’re vegan and sugar free! I’m already making a second batch these are beyond delicious

  54. Rachel M says

    I’m in love with these muffins! I found they were the perfect sweetness when I omitted the maple syrup and added extra apple (to make up for the liquid). SO good!

  55. Julie says

    I reduced agave to 1T and omitted brown sugar, still plenty of sweetness from the applesauce and banana. Also reduced oil to 1 T and added more banana to compensate. Ran out of gf flour so added some oat flour, used soy flour instead of almond since I was out. I didn’t fill the muffin tins so it would bake a little faster- made about 19 and took around 20 minutes. We love your recipes!

  56. Angela says

    We absolutely love this recipe! Thank you for sharing!

    Is it possible to make it without sugar? Would love to be able to feed it to our baby.

    • Support @ Minimalist Baker says

      Hi Angela, we haven’t tried it, but another reader mentioned omitting the brown sugar and still finding it sweet enough. Let us know if you give it a try!

  57. Angie says

    Absolutely delicious! I used regular eggs, honey, honey instead of brown sugar (used 1/3 cup and will try using less next time), cashew milk (had it on hand), and oat flour. I added pumpkin spice because … why not? I also made it in my toaster oven – use the middle shelf, if you want to try or if you have a tiny kitchen like me. Freezing half of them for next week’s work snacks. Will see how that goes.

  58. Vanessa says

    These are so good! And I had everything on hand which was very exciting :) I baked at 375 and after 25 minutes the edges were getting pretty brown so I turned down the temp and baked a few more minutes. (I used a dark non-stick, no liners) If using this method maybe preheat oven to 350 and bake for longer? Worth a try as these taste fabulous!

  59. Heather Olsen says

    Made these yesterday and they are perfect! I blended fresh apple and sub’d the brown sugar with Lankato and a little molasses. Added hemp and sunflower seeds to batter and topped with pepitas. I’ve already shared recipe with others, thank you!
    P.S. I used King Arthur Measure for Measure GF flour?

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Heather. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Josephine, we wouldn’t recommend skipping it, but you could try replacing with another nut meal or flour. Hope that helps!

  60. Laura says

    Just made a batch of these for the week ahead. Followed the recipe (opted for grated apple and maple syrup) and they turned out great! Baked for 36 min plus an extra 5 and am extremely happy with the finished product. A nice little grab and go addition to the morning rush. Thanks ?

  61. Claudia says

    I used oat flour for the muffins and it was still soggy even after 45 mins of baking :(
    It smells and looks delicious but its just too soggy…..I will try again maybe using regular flour next time!

  62. Allison says

    I made a NO SUGAR batch for my pre-diabetic husband. He was really happy with them. Here are my modifications:

    -Almost doubled the olive oil
    -Doubled the applesauce (to replace banana and honey)
    -Eliminated the brown sugar
    -Extra cinnamon for sweetness
    -Level cup of flour (vs. heaping)
    -Toasted the pecans and added to batter for sweetness

    Next time will finely chop up apple and put it in the batter also.
    Important to gently combine ingredients so they don’t get gummy!

  63. Anna Hindley says

    DELICIOUS!! I made these with my kids and we all love them. I used two eggs and whole wheat floor instead of GF, baked for 25 mins and they came out perfect. Thank you for sharing such a great recipe!

  64. Susan says

    Hi My first time making these muffins. Only they were not cooked on the bottom. I used the flaxsseed egg, Crisco oil I stead of Olive oil and honey, home made applesauce and a gluten free flour blend. I also used regular milk and had no almond flour so left it out of receive. Oven 350 as my oven runs hot. They smell good and tops of muffin taste good, but not cooked all the way through, left in oven until the amount of time required and some. Pls advise what went wrong.

    • Support @ Minimalist Baker says

      Hi Susan, we aren’t sure exactly what went wrong as it could be any of those modifications. If the applesauce was more runny than store-bought, that could be the issue. We recommend our DIY gluten-free blend in this recipe for best results. Better luck next time!

    • Paris says

      Hi Susan! I just wanted to say that leaving out the almond flour was probably what kept your muffins from cooking all the way! :)

  65. Michelle says

    Made this recipe and the muffins were delicious. Moist and flavourful. I didn’t add the brown sugar and they were plenty sweet enough. I also added coconut, pumpkin seeds and walnuts. I used unbleached white flour instead of almond. I gave one to a friend and now she wants the recipe.

  66. Allison says

    These are the muffins I’ve been searching for! Love that it’s a one-bowl recipe. I used what was on hand: one hen egg, oat milk, honey, homemade applesauce, coconut flour instead of almond, white whole wheat flour instead of GF, and half a pecan pressed into each top since I forgot about them and added after I’d put the tin in the oven! Mine were ready at the 25- minute mark. It’s important to catch them while moist in the middle and not dried out!!

    • Allison says

      One more modification: I used coconut sugar in place of the brown sugar. The muffin was plenty sweet. I stored them in an air-tight container on the counter so they would stay moist; however, I wouldn’t leave them out past the 3 day mark since they are soooo moist, they could get moldy faster.

  67. Michelle says

    I made these. I used date honey for the liquid sweetener and almond flour instead of GF flour mix because that’s what I had on hand. They are delicious, but they rose a TON and then fell (and left drippings all over my oven. Sort of like carrot souffle but way messier! (My oven needed a cleaning anyway, though.) THANK YOU.

    • Support @ Minimalist Baker says

      We haven’t had that experience, so maybe the sweetener? You can put a larger baking sheet underneath the muffin tin next time for less mess. Hope that helps!

  68. jean says

    Wonderful! As someone who is gluten/dairy/egg free and loves baked goods, life can be hard! I followed this recipe almost exactly, which is rare for me. I did add in vanilla, as I always do. I also forgot to add banana. My gluten free mix consisted of a bunch of leftover flours I had: cassava, tiger nut, teff, white rice flour. I find that if I use almond flour and oat flour/oats, the gf blend is more forgiving. Like others, I didn’t bother with the brown sugar. I did use a bit of honey though. It all depends on one’s sweetness level. They turned out really well! One thing; I noticed they were browning really quickly, so at about 24 min I turned the oven down to 180 from 190. Thank you so much for sharing this recipe.

  69. Emily says

    Wow, this really hit the spot. I’ve been looking for healthy breakfast muffins for a while now. I recently quit sugar so while I did use the 1/4 cup honey, I omitted the other sugar entirely and it was still naturally sweet enough from the apples etc. Also I used 2 eggs instead of the flax eggs. Thank you! Love your cooking philosophy!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Emily. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  70. Lori says

    Hi Dana, just made these scrumptious muffins. I added some crushed pineapple, nutmeg and ginger making them like a carrot cake muffin. Then of course I made them unhealthy with bit of cream cheese frosting…lol. They would be totally delicious without but I was just in the mood for a sweet treat. Thanks for another great recipe !

  71. Malia says

    Hi, my son is allergic to flax. Can we omit or use Aquafaba? If the latter, how much do you recommend? Thanks for any input. We have a ton of food allergies, and are constantly looking for good recipes. I’ve tried several of your recipes, all with great success. :)

    Son is anaphylactic to wheat, barley, rye, eggs, many tree nuts (not almonds or walnuts), peanuts, sesame, mustard, coconut, and more seeds.

    • Support @ Minimalist Baker says

      Hi Malia, we haven’t tried this recipe with aquafaba and aren’t sure whether it would work. If he can have chia seeds, we think chia eggs might be a closer substitute. Let us know if you do some experimenting!

  72. Bernice says

    Hi,

    Would it be possible to make these without salt and not have the taste affected too much? I’d like to make them for my mom but she’s currently on a no salt diet.

    Thank you for your help!

  73. Aviva says

    I made these with a few adaptations: 1) GF oat flour instead of GF blend 2) grated fuji apple instead of applesauce 3) replaced flax eggs with 1 large chicken egg.

    First, was really easy! It was probably the oat flour, but my muffins took about 50 minutes to bake. Not 5 stars only because I thought they were missing something to make them perfect. They are not too sweet at all, and would make a great breakfast muffin. My husband and coworkers all loved them. I would like to make them again, maybe adding some more warming spices like nutmeg, some vanilla, and possibly more carrot, raisins, other variations. Easily adaptable, I am really excited to have found this recipe! Thanks!

  74. Claire says

    I have made this recipe many times and it’s amazing every time :) I was wondering if I can use anything I place of the oil. I think last time I tried extra applesauce but they stuck to the paper pretty bad

  75. LW says

    These were a huge hit in my house, kids loved them too. I’ve made them almost every week, this time I threw in a little pumpkin pie spice and it was Delish. Love your recipes.

  76. Michele says

    I made these this afternoon and they are very good (especially for vegan) slathered with hazelnut-almond butter….extra-yum. Love one bowl baking too :)
    Will make again, thanks for the recipe!

  77. MeliaeBakes says

    Hi!
    I really want to try this out, but I avoid refined sugar including brown and muscavado.
    Any suggestions on whether i could sub in something else, or just leave it out entirely? I’m quite sensitive to sweetness now, but I’m not sure if the sugar effects the texture etc or just the flavour
    Cheers!
    Mel

    • Dana @ Minimalist Baker says

      Hi there! Are you vegan? If not, I’d suggest subbing your natural sweetener in, like coconut sugar, and subbing the flax egg for a small chicken egg. flax eggs + natural sweeteners in gluten-free baking don’t always equal success. Let us know if you give it a try!

  78. Lindsay says

    These were super yummy. I used two chicken eggs instead of flax eggs and all purpose flour instead of gluten-free flour and they turned out great. Not too sweet, perfect for breakfast or as a snack! My whole family loved them.

    • Dana @ Minimalist Baker says

      Lovely, thanks for sharing, Lindsay! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  79. Laura says

    Amazing recipe! I substituted all-purpose flour for the gluten-free flour blend and pecans for walnuts. I also added peaches and ginger to mine and topped them with pumpkin seeds. They were so good and super moist. Yum!

  80. Lou says

    They taste lovely but I can’t get them cooked in the middle without being burnt and there is no rise – I used 2 chicken eggs instead of flax…

    • Support @ Minimalist Baker says

      Hi Lou, is it possible that your oven runs hot? We would recommend reducing the temperature to prevent this issue next time. Hope that helps!

  81. Hannah says

    Hi, I would really like to make these muffins, they look amazing! The only problem is I’m from the UK so don’t use or really know the cup measurements. I’ve tried looking it up on google, but apparently it all depends on different ingredients for it to turn to grams, and I can’t find one that converts bananas? I was wondering if you could help me out a bit :)

    From
    Hannah

    • Support @ Minimalist Baker says

      Hi Hannah, below the ingredients heading, you should be able to select “metric” and see the metric measurements for this recipe. Hope that helps!

  82. Laura says

    These muffins are delicious! My daughter loves them and requests another batch as soon as they are gone. Would I need to change anything in the recipe to add some chopped spinach? I try to sneak in greens whenever I can. Thanks for your wonderful recipes!

  83. Natallia Khotsin says

    I’ve been using this recipe for about a year now and I absolutely love it. I substitute brown sugar with stevia or coconut sugar. Thank you so much , it is my favorite gluten free, diary free, sugar free dessert. And my kids love these muffins too!

  84. Nancy says

    I have made these several times and they were wonderful. I’ve added a little extra carrots. I’ve also added blueberries . Walnuts are also delicious on top. Make sure you bake them long enough. I found that keeping them in a container that is not completely air tight works well. It avoids the muffins from getting too moist . It’s a great recipe!

  85. Emily says

    I used Arrowhead Mills GF All Purpose Baking Mix and these totally didn’t work out. I didn’t even think to click on MB’s highlighted gluten-free flour blend on the ingredients list because I thought it was a link to a promotional brand on Amazon. Oops! I baked mine in a loaf pan on 375 for an hour and 25 minutes and the middle was still completely raw while the top was burnt. The flavor of the middle is delicious though, so I plan on salvaging it and eating it like bread pudding. Now I know for next time!

    • Support @ Minimalist Baker says

      Sorry to hear that, Emily! We aren’t familiar with that baking mix, but it sounds like it could definitely be the culprit. Better luck next time!

  86. Millicent says

    Had some leftover apples and carrots on hand and needed to use them up before they spoiled, so off to Minimalist Baker’s website I went. Never disappointed with any of the muffin recipes on this site. Best, most comprehensive gluten free and vegan recipe database out there. This is one of many muffin recipes I’ve tried and it was A++. Tender and moist. Felt like I was doing something good for myself by eating 2 of these for breakfast. :)

  87. Claire Lukas says

    This recipe is absolutely perfect! I followed it exactly and I have no complaints. I work with groups that are vegan and gluten free and I love to bake. Most of the time I’m not satisfied with the results, this recipe is an acceptation. For a group with vegan and gluten free eating habits, you could sprinkle powdered sugar on top, for those that have no dietary preferences, I made a cream cheese frosting to top it off and it was wonderful!

  88. Em says

    Just made these with Bobs Red Mill 1:1 GF flour and sadly they did NOT work out.. mushy in the middle and burnt on top :( I guess you have to make the blend as suggested which unfortunately I did not have time for.

    • Dana @ Minimalist Baker says

      Hi there! I’m surprised it didn’t work with Bob’s because it’s fairly close to our blend. Did you change anything else about the recipe?

  89. Jodi says

    While I wouldn’t consider these muffins “minimalistic”, this recipe is inspiring and turned-out fabulous with a few modifications (not intentional, I just didn’t have many ingredients). I sub’d grated jicama for carrots, pear for apple, spelt for almond meal, coconut milk for almond milk and almonds for walnuts. The result was 14 coffee-shop-quality muffins. They were naturally sweet and satisfying. The crushed nuts made them look fancy! Jicama is hailed as an anti-inflammatory, low in sugar and high in fibre. I’m aways looking for new ways to use it. This turned out to be my most favourite gluten-free, egg-free & dairy-free breakfast to date. I think it might even meet the auto-immune protocol (AIP-diet) for arthritis prevention. Thanks for posting and thanks for the egg-substitute suggestion. Flax meal is much more convenient than aquafaba. Please keep posting allergen-free / AIP recipes that actually taste good! This webpage is fantastic and useful. – Jodi & family

  90. Kayla says

    These were soooo yummy!!!! Had seen your recipe a few weeks ago and finally made them. I shredded my carrots and fresh apple, omitted the brown sugar (was perfect with just the banana and maple syrup for us), and used one flax egg and one real egg (were not vegan but wanted that fluff an egg gives). So so good, thank you for sharing!

    • Support @ Minimalist Baker says

      Hi Annie, Another nut meal would work well (maybe walnut?). Otherwise, just up the amounts of the other dry ingredients to compensate. And another dairy-free milk (such as cashew or oat) should work!

  91. Ellebelle says

    Hi Dana, I have a ground hemp flax and chia seed mix which we use for sprinkling on breakfast etc . do you think this woyld work in the flax egg? Ive used before in a cake and I dont think it affected it too much…

    • Support @ Minimalist Baker says

      Maybe! You might want to use a little more of it though because the hemp isn’t going to have quite the same binding power. Let us know how it goes!

  92. Esther Girard-Godin says

    I made this recipe a couple of times and I love those muffins. Now I’d like to cook them in a baby-friendly way, which means whitout any sugar. Would the texture still ok if I omit the syrup and the sugar? Thank you!

    • Support @ Minimalist Baker says

      Hi Esther, Others have cut the sugar down by up to half and have had success with it. Have a scan through the comments above (use Control F or Command F on a Mac) to search key words on the site :)

  93. Brigitte says

    Those came out great! Thank you so much for the recipe! They were my first gf muffins! I used buckwheat flour and a bit more ripe banana and less sugar/ syrup and it still was sweet enough for me :)
    They are fluffy and delicious! Thanks again!

  94. Ro says

    Yummo. I made these muffins and love them and so does hubby. Great breakfast option. I made a few substitutions: honey instead of the syrups and 1/4 cup coconut sugar instead of 1/2 cup brown sugar. I increased slightly the amount of cinnamon and banana, and added a few raisins and chopped pecans. Used my own gluten free blend and so baked for an extra 5 minutes. They are so nutritious and tasty. Will be making these regularly. Thanks for the recipe.

  95. Arlene Boright says

    Soooooo good! My picky 7 year old gobbled it up. Perfect texture and flavor. Thank you for this recipe. I doubled it to make 36 muffins. I did some modifications: 1) omitted the maple syrup and brown sugar, and subbed 12 oz of deseeded medjool dates with a little water, like 1/4 cup to make a date paste. 2) I used 2 lg red peeled shredded apples. 3) I added 2 t vanilla extract. 4) since I had a bag of frozen cranberries to use up from Thanksgiving I threw those in. 5) used Bob’s Red Mill GF 1:1 blend. 6) cooked at 325 for about 45 min, kept checking the last 10 min. Can’t thank you enough!

    • Lucy says

      I made them like this and loved these substitutions the date paste worked amazingly! My picky toddlers loved them! I didn’t have cranberries and used a 50/50 mix of oat and brown rice flour as my gluten free flour, but otherwise same as the recipe with your date sub and baking time.
      Oh! and I accidentally put in baking powder instead of soda XD
      Honestly I was amazed how good they turned out and will be writing down the recipe!
      Thank you Arlene and Minimalist Baker!!

      • Support @ Minimalist Baker says

        Yay! So glad to hear the modifications worked out for you, Lucy! Thanks so much for sharing!

  96. Rhianna Thurber says

    LOVE LOVE LOVE these! I have made these muffins multiple times for different occasions, and they are a total crowd pleaser (even for non vegans and gluten/sugar lovers)! I follow the recipe as is except for a couple minor tweaks — For a healthier alternative to the brown sugar I substituted it with 1/2 cup medjool date paste (chopped/seeded dates soaked in warm water and then pureed with an immersion blender) and I also added 1 tsp of vanilla extract. The second time I made these I didn’t have any walnuts on hand so I used chopped almonds on top and they were equally as good! I have really good luck with the King Arthur gluten free flour blend in this recipe! They always turn out fluffy, moist, and packed full nutrients and flavor! For anyone wanting a healthier alternative to delicious carrot cake don’t search any longer because this recipe is it! Thank you for creating such satisfying and healthy recipes!

  97. Ellie says

    These muffins are soooo great. I’m no baker and I suck at following the recipe, but mine still came out beautifully ( I used regular flour ) my husband and I love them. Filling and delicious!

  98. SOPHIA says

    Hi Dana,
    I’m looking forward to making these delicious muffins.
    My question is about a quantity. How much is a “batch” of flax eggs? I see the note on making one of the eggs, but a batch???
    thanks!
    Sophia

    • Support @ Minimalist Baker says

      Hi Sophia, 1 batch is 1 flax egg. So 1 1/2 batches would be 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water.

  99. Audrey says

    The aroma is enough to get a child off her computer. These are going to be dinner. It is pouring out and a trip the store is off my agenda.
    I whizzed the oats in the processor.
    Subbed shredded coconut for the almond flour.
    And used regular eggs.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Audrey. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  100. Charmaine says

    Delicious! I used half a cup of whole wheat flour and half a cup of buckwheat flour. I skipped the sugar and just used 1/4 cup raw honey to sweeten. I also added 1 teaspoon of cinnamon not half a teaspoon, and 1/2 teaspoon organic vanilla extract.

  101. Kate says

    These muffins are on constant repeat in our kitchen! Kid’s love making just to eat these!!
    I love all of the ingredients and have modified here and there with raisins, more nuts, currants, and blueberries! So grateful for this site and all of your wonderful recipes! Thank you, K

  102. Milla says

    These are incredible! I omitted the brown sugar, but did all else to the recipe. It was sweet enough for our taste buds with just the banana, apple sauce and maple syrup. We added raisins and walnuts as well.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Milla. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  103. Mercedes says

    SO GOOD! This really satisfied my carrot cake craving.
    I subbed gluten-free flour for all-purpose and it seemed like the outsides cooked too quickly, making them look (but not taste, luckily) burnt and the insides were just barely done. Next time if I use all-purpose flour again I’ll try lowering the baking temperature and lengthening the time. Hopefully, that will help. Either way, these were SO delicious.

    • Support @ Minimalist Baker says

      Hi DeVonna, we haven’t tried that, but another reader has done so with success! If you give it a try, we would love to hear how it goes!

    • Support says

      Hi Amelie, we haven’t tried these with other flours and can’t say how they would turn out. Other readers have used a variety of flours and reported back on their results in the comments. We would recommend doing a search in the comments for “flour”. Hope that helps!

  104. Frances says

    I’m always amazed how easy, 1bowl Love that, recipes I find. I have made over 15 and have some I bake weekly. My favourite is the zucchini loaf. My kids Ate them both within 24 hours . My kids eat them up and I love the opt of egg free and gluten. Thank you so much. And I look forward to continuing to follow you on Instagram too.

  105. Pearline Dunn says

    I made these, but substituted grated carrots with the pulp from my daily fruit juicing. I also added raisins. They came out really good and tasty. I juice daily and use the pulp to make these muffins.

  106. Kaelyn says

    These muffins were fantastic!! I only added 75 mL of sugar and 1 tblsp of maple syrup and they were perfectly sweet. Will definitely make again. Thanks for the great recipe!!

  107. Reni says

    Another great recipe! You would never know these are gf. I only had 1/2 tbl of ground flax so I used this, with a little water, and 1 egg. I used 1/2 coconut sugar instead of the brown sugar. The muffins are moist, light and not bitingly sweet. I used the applesauce option and honey as the liquid sweetener. I baked for about 30-32 minutes and they came out quite dark, but they taste great, not overbaked. I cannot taste the banana in it at all, it just adds to the balanced overall flavour.

  108. Julia Walton says

    SOOOO GOOOD!!!!!
    I subbed oat flour for both the almond meal and gluten free blend as well as extra applesauce instead of the banana and they turned out AMAZING. Best GF muffins I’ve ever had! Thank you for your recipes, they are always winners!

    • Support @ Minimalist Baker says

      Hi Chelsey, we would recommend adding a touch more sweetener and subbing in extra applesauce for the mentioned amount of banana! Hope that helps!

  109. Cayla says

    Soooo delicious. I used real eggs instead of flax because I didn’t have any flax. I doubled the recipe to have some to freeze later. I doubled the recipe (I cook by weight) and it made 24 muffins and a whole loaf. But I’m not going to complain, because I’m sure we’ll put them to good use. ;) Thanks for another winning recipe!

  110. Lynn says

    Wow! I made these for breakfast for my daughter’s vegan friend, and we all (non-vegans) ate them up. I used a chia seed egg (following your recipe, Dana–thanks!) and all-purpose flour for the almond meal and gluten-free flour, because that’s what I had on hand, and it took about 20 minutes to bake to perfection. I’ll definitely make these again! Thank you!

    • Support @ Minimalist Baker says

      Hi Dana, though we haven’t tried it, we think you might be able to replace the oats with additional almond flour. If you give it a try, let us know how it goes!

  111. Emaleigh Downey says

    Really good! Made a crumble topping and my sister ate them up! Grilled on a pan with some butter or simply spread some PB on them… so good!

  112. Vera F says

    We had bananas and apples that needed to be used so I searched last night and found this recipe (and the one for the pb&j muffins). Couldn’t decide which to make so did both! Amazing! Delicious! My husband ate 2 of each. Used unsweetened cashew milk (I was out of almond milk) and regular all purpose flour (no gluten issues) and they were perfect. Will definitely be making both recipes again.

  113. Becky says

    I love the idea of these muffins! Unfortunately, instead of the GF flour blend, I used what I had on-hand, which was organic all-purpose GF flour. I baked it at 375 for 35 minutes, and lo and behold, the walnuts (and added chocolate chips) and muffin top all burned! Any thoughts? Maybe it’s just my oven… or maybe it was because of the flour? I tried another batch for only 30 minutes and they look at lot tastier. They don’t look like the gorgeous muffins in the photo, though! Any thoughts are welcome… Thank you for this recipe!!

  114. Jamie says

    Hi,

    I made these with all purpose flour & 2 eggs (& still want to try the Vegan, Gluten-free variety too), & they turned out FABULOUSLY! My 1st time ever baking homemade muffins, but am now hooked on baking!
    Question: what are the calories for the muffins for the non-Vegan & GF variety (all purpose flour & 2 reg. eggs)?

    Thank you & I love your recipes!!
    Jamie

    • Support @ Minimalist Baker says

      Hi Jamie! We’re glad you enjoyed these muffins! I am not sure what the nutritional facts are on a non-vegan version but you’re welcome to calculate that yourself using this tool!

  115. Nancy Hill says

    Made mini muffins. Cooked them for 16 minutes and they were perfect! Used one egg and whole milk. They were perfect. I made them previously with coconut oil, egg and almond milk and I think I liked the taste better…but both got good reviews from the family. Thank you!

  116. Kareema says

    Wow!! I had a lot of fruit to use before it went of and this recipe was awesome for it!! I swapped the flax eggs for 2 hen eggs (might try 1 next time) and swapped the gf flour to just plain flour as I didn’t have those ingredients and wasn’t bothered to go to the shops lol. But this was delicious!! Usually when I make super healthy stuff like this it tastes plain and gross so this was an amazing find!! Going to print the recipe to add to my collection of good finds on the net!

  117. Saucytomayto says

    Made this as a loaf and used whole wheat flour instead of gluten-free and only half the sweeteners as I think the fruits added enough sweetness. They tasted absolutely delicious, although the cooking time was way longer, like over an hour – maybe because of the flour?

  118. Ingrid S. says

    Exceptionally moist and addictive! I’ve made it twice and somehow it came out even better the second time. Have given mini-loaves (instead of muffins) and the printed recipe to friends, who also really loved it.
    Thank you!

    • Support @ Minimalist Baker says

      Hi Toni! Others have cut the sugar down by up to half and have had success with it. Have a scan through the comments above (use Control F or Command F on a Mac) to search keywords on the site :)

  119. Heather Miller says

    I didn’t have almond meal so I increased the the GF flour to 1 1/4 c and used 1/4 c oat flour. I also used Bob’s red mill all-purpose GF flour blend and added xanthan gum. The texture is a little spongy and chewy, but they still taste delicious! I also used vanilla unsweetened almond milk which works well. I’d like to find a healthier replacement for the sugar in the future, perhaps more banana instead of brown sugar? I wasn’t sure if it was supposed to be packed, but I left it loosely measured because I try to minimize sugar intake. And it worked out great!

  120. Kyle says

    I find that I have to bake mine much much longer than what is listed in the recipe. What do you suggest to not have to cook them for what seems like forever? I seem to have this issue with every vegan recipe I make. The inside is always wet.

    Thanks!

  121. sandra weggeman says

    Hello!
    I cannot wait to make this recipe! Unfortunately, I cannot eat any kind of flour- other than almond flour. I will try these with almond flour only, I’ve never cooked with almond flour before. Do you think that would be ok?
    Thank you so much!
    Sandra

    • Support @ Minimalist Baker says

      Hi Sandra, Unfortunately, I wouldn’t recommend using just almond flour for this recipe, but if you experiment with the recipe, report back on how it goes. Good luck!

    • Support @ Minimalist Baker says

      Hmm we haven’t tried that combo and can’t say for sure, but if you experiment with it, report back on how it goes. Good luck!

  122. Kendra says

    My two boys love an after school snack, and they love muffins. I’ve made many different types, some healthy, some not so healthy. There are few I keep in regular rotation… but this is definitely one of them. It is healthy, and they LOVE it! It is one of their absolute favourites (and they are picky eaters). Go figure…

    We are not gluten free, so I use regular flour, but I don’t make any other changes.

  123. Seema Chouhan says

    Love the recipe— very simple and straightforward to follow. Turned out delicious and soft. I substituted all purpose flour instead of the gluten free mix. I baked them for 20-25 minutes. Checked on it every 10 minutes to see how they were browning.
    I’ve made a few different recipes from your website. All turn out very well. Thanks.

  124. Megan says

    I had a similar problem with the time. Mine started to burn at 27 minutes. The whole every-oven-is-different is v. true and I strongly suggest folks start checking them at 25 minutes. They would have been toast at 32 mins. Made another batch with much shorter time and they’re great.

  125. Claudia says

    I substituted the almond meal and gluten flour with all-purpose flour, and the banana with some pumpkin puree. I also threw in some more cinnamon and about a tablespoon of pumpkin pie spice. Very fluffy and moist! Delicious with vegan butter and a small sprinkle of salt. I think they need a bit more spice though!

  126. Eva says

    I was very happy with this delicious recipe – made these substitutions, based on what I had on hand:
    – chia “egg” instead of flax
    – coconut oil instead of olive
    – canned pumpkin rather than applesauce
    – canned pumpkin rather than carrot (I had a lot of pumpkin to use up!)
    – ground half of the oats (left the other half whole)
    – added 1/4 tsp ground ginger and 2 ground cloves (which I’d make sure to grind finer next time)
    – chocolate chips rather than walnuts
    – topped the muffins with sunflower seeds before baking
    – used Convection Bake at 355 degrees for 33 minutes
    – used silicone muffin forms on a cookie sheet
    They came out perfect. Thanks for the recipe!

  127. McKell says

    Did everything the recipe called for… muffins did not cook on the inside, but started to get crusty on the outside ;( not mad, just confused and want to solve this problem. Not sure if it is where I was placing the muffins in the oven of if I was using a muffin thin that is smaller then the” normal” size? I thought there was only one size.

  128. Miranda says

    These muffins were fabulous! I followed the recipe with one exception: I used all purpose flour (not GF) in the same measurements, as it’s what I had on hand. Baked at 375 F for about 28 min and they were just wonderful. Doubled the recipe to freeze for later eating. Our kids love them too! Thanks so much :)

  129. Alexandra says

    Made these this evening and am a bit confused as to why they didn’t work. Baked them for 25 minutes more than the suggested time at 180 as the tops were starting to burn and allowed to cool in the tin etc but still completely sticky inside. The mixture is delicious but it just did not want to bake!

    Followed the recipe exactly, apart from omitting the brown sugar and I also added orange zest and a few sultanas. I used fresh finely grated apple instead of apple sauce. Any ideas why it went wrong?!

  130. J says

    I have made these a few time now, they are delicious! Everyone in my family loves them, including my 3 year old who often asks for them for breakfast. I make double batches and freeze them. Thanks so much for this great recipe, it will continue to be my go to.

    • Support @ Minimalist Baker says

      We are so glad to hear that, J! If you could leave a star rating in the future, that would help us out a ton :D

  131. Eliana says

    Since it’s beginning to get colder outside i’m finding myself waking up and craving warmer and more comforting foods. Carrot muffins are on the top of that list and so I was delighted to find a healthier version of them!

    The only item I didn’t have this morning was almond flour and so I had to improvise a little bit. I followed your suggestion of adding more dry ingredients and it worked! The muffins smelled amazing while cooking and they tasted even better!

    The only suggestion I have to fellow bakers is to watch the rim of the muffin tops. Since it took longer for the muffins to bake I by accident burned parts of the edges :( So, next time i’ll just add foil to the outside so they don’t burn.

    5 stars!

  132. Leah says

    Apologies if this has already been asked but as I’m not GF and dont have the ingredients for the GF flour blend on hand, what can I use instead? Normal plain flour?

  133. Jodie says

    I made these yesterday and they are delicious – flavoursome, moist, really yummy! Quite soon after making them though they turned a suspicious green colour! Still taste great but I’m wondering what happened? I followed the recipe except subbed in coconut oil instead of olive, lactose free milk instead of almond, sunflower meal instead of almond meal & a mix of spelt/GF SR flour instead of GF Flour blend. Could any of those ingredients/combinations resulting in green? Also just checking is it baking soda or baking powder that I should be using? Thanks!

  134. Carmella says

    These are so delicious! I always double MB recipes now because there is never enough when they taste this good! I topped them with a thawed vegan cream cheese I found leftover in the freezer and sprinkled with walnuts. Seriously.. I’ve had way too many and the kids are loving them too, have to freeze so I keep them for lunches. (they freeze really well and if you want them soon just pop them in the microwave on defrost for 2 minutes or so or just put them on the counter for a half hour or so before eating) I used the almond meal that I make from the leftover pulp from almond milk- so not the nice white meal that you can buy at the shops and it worked great! I used all purpose spelt flour, and used half wholemeal and half white. Another winner! Thank you so much!

    • Support @ Minimalist Baker says

      I wouldn’t recommend using just almond flour, but scan through the comments above for tips on replacing the GF flour. Good luck!

  135. Miranda Richardson says

    Thank you for the wonderful recipe! I cannot wait to make it for my kiddos!
    I was wondering if I could use dates in place of bananas. I have dates , but no bananas . Thank you!

    • Support @ Minimalist Baker says

      Hi Miranda! While we haven’t tried that substitution and can’t say for sure, we’d love to hear if you experiment with it! Typically we like to use applesauce or pumpkin puree in place of bananas but let us know how it goes. Good luck!

  136. Charlotte Akiyama says

    I edited the recipe to include zucchini:

    *I changed a few other things in the recipe as well, so it is no longer vegan, but just substitute with the original ingredients if you prefer.

    Pre-heat oven to 375°. Prepare muffin 12 sheets in tins, and lightly grease with coconut oil or butter. Mash ⅔ very ripe, or thawed frozen banana. Whisk 2 eggs, and add banana, ¼ cup maple or date syrup, and ¼ cup coconut or olive oil. Then grate, shred, or finely chop 1 medium apple. Add to mixture along with ½ cup muscovado, brown, or unrefined sugar, 1 tsp cinnamon, 1 ½ tsp baking soda, and ½ tsp salt and stir. Add ½ cup unsweetened almond milk and stir. Grate 2/3 heaping cup of carrots, and 1/3 heaping cup of zucchini, then stir into mix. Mix in ⅔ cup oats, ½ cup almond meal, and 1 cup + 2 tbsp coconut or whole wheat flour and stir. Divide evenly between muffin tins, filling all the way to the top. On top add crushed walnuts, or almonds (optional). Bake for 30 min, then check, and add 5 min if needed. When done, a toothpick should come out clean from the middle of the muffins. Let set in pan for 15 min. Then remove from pan and let completely cool. Store in a covered container at room temp after cooled, and then freeze afterward to keep fresh.

  137. Morgan Biggs says

    I tweaked a few things. I used coconut sugar instead of brown sugar, bran for almond meal, and just straight almond flour. However it was the most delicious vegan muffin I have ever tasted. Next batch I want to see how it cooks without the oil.

  138. belelele says

    Hey! Just wanted to share what I did… didn’t quuite work out how I imagined it would but hey.. you live and you learn.
    I used normal wheaty flour, hens eggs and instead of using almond meal I used LSA cause thats all I had.. I’m a student so often can’t afford all the ingredients used in these recipes..
    Aanyway, I ended up having to bake them for about an hour and a half (turned the oven down after about 40-50 mins to stop the outside burning).. Eventually took them out because I got bored of checking the oven every 5-10 mins.. They’re definitely tasty its just the outside is super tough and the inside is still kind of sticky.. Yum.. different.. my flatmate said she loves them like this.. but yeah..
    Much love to you Dana, love your work.
    <3

  139. Arthur says

    I’ve got to say I love this recipe! As someone who is intolerant to egg, lactose and gluten! Ha, these have been great I’ve made them a couple times and they have turned out great everytime.
    Not at all like some gluten free stuff can be like.

    And! My family loves them too, I usually double up the recipe and do 12 jumbo muffins, I’ve also done the zucchini bread and muffin form to! So good.

    • Support @ Minimalist Baker says

      Yes! Other readers have had success with this. Scan the comments above for tips!

  140. Susan Marlan says

    These muffins sound delicious. I’m vegan, GF and do not eat sugar, brown sugar, etc. Can I substitute honey or maple syrup?
    Thanks

    • Support @ Minimalist Baker says

      Hi Susan! While we haven’t tried that sub, you can generally sub up to half of the sugar in any recipe with maple syrup or agave nectar. If you give it a try, report back on how it goes!

  141. Liza says

    I’ve made this couple times now and it always turns out great! I take these to work or serves to guests and they all love it. Even my 7 year old son eats it too and he’s a picky-eater. Thank you , Dana, for sharing this healthylicious recipe! ?

  142. Stephanie says

    5 muffins were gone as soon as these came out of the oven. We’re gf df and the moist deliciousness of these really hit the spot for a bread-y treat. I added raisins, walnut halves, and a bit of crushed pineapple to the last 3rd of the muffins balancing the extra moisture with a little more gf flour. Still a touch damp in the middle, but otherwise Perfect! I love all the protein from the almonds and walnuts. Fantastic! Thank you.

  143. Jess says

    I made these and they taste great but SUPER dense, not light and fluffy as described. I’m wondering if I did something wrong? What is it in the recipe that makes it light and fluffy?

    • Support @ Minimalist Baker says

      Hi Jess! It may just be the nature of these muffins – they are a little bit more dense than some.

  144. Gabby Foley (Virginia Beach, VA) says

    Saw this recipe on instagram on my way to church this morning. Luckily I had all of the ingredients back at home. I whipped these guys up in 45 minutes right before supper! They wowed the whole family. One picky little cousin went for seconds! Why knew you could make vegetables taste so good! Thank you for sharing 10/10 would make again!!!!!

  145. Lauren Green says

    Mine didn’t come out great unfortunately! They didn’t rise and were very dense and undercooked :( The mixture seemed quite dry, would adding more almond milk solve this?

  146. Jeanne Stewart says

    Anyway one can leave out the banana? I made it and all I tasted was the banana, which I happen to hate. My hubby loves banana and loves this, but I was hoping for carrots yummyness

    • Support @ Minimalist Baker says

      Hi Jeanne! I would recommend adding a touch more sweetener and subbing in extra applesauce for the mentioned amount of banana!

  147. KJohnson says

    I’d consider removing the vegan comment about honey. I’m a vegan, and honey is vegan. The subjective reasoning behind honey not being vegan is extreme and applies only to certain ways honey is obtained, having nothing to do with honey being vegan.
    In CA, we have a bee shortage due to them being killed off by insecticides. Raising bees does two things; increases the number of bees and the amount of honey, which is way too much for bees to use.
    Thoughts?

    • belelele says

      I know a lot of vegans who dont eat honey.. It is still a product that comes from a living creature I guess? I’m not vegan, and if I was I would eat honey.. But yeah just food for thought :)

  148. Othelea says

    Hi! What can I replace almond meal with? This recipe is perfect for him except for the almond meal because he’s allergic to them. Thanks!

    • Support @ Minimalist Baker says

      Hi Othelea! Another nut meal would work well (maybe walnut?). Otherwise, just up the amounts of the other dry ingredients to compensate. Hope that helps!

      • Othelea says

        My son is allergic to most nuts including walnuts. Thats why this recipe is good for him except for the nut part. Will try with taking up the other dry ingredients. Thanks

  149. Leslie Cancilla says

    Might there be a substitute for the oats? Been suggested I stay away from oats, even gluten free right now and would love to make this recipe! Ideas?

    • Support @ Minimalist Baker says

      Hi Leslie! You can try and sub more almond meal, quinoa flour, or more GF Flour blend!

  150. Donna says

    I tried these and they came out great! Just wondering how soon after cooling must they be frozen? And best way to defrost after freezing? Thanks!

    • Support @ Minimalist Baker says

      Let them cool until they are completely cooled and then freeze! To defrost after heating, you can either leave them on the countertop to defrost, or pop them in the oven/microwave for a couple seconds.

  151. Chantel says

    I made these yesterday! I love them. I added raisins, and sprinkled sliced almonds on top as well in addition to the walnuts. I am a huge carrot cake fan, and I liked these… but my only feedback is I wish they had a stronger carrot flavor. I think next time I will add more carrots maybe 1 and 1/2 cups of shredded carrots packed down instead of the one cup. These are great though! I will make these again!

    • Support @ Minimalist Baker says

      Hi Jen! Other readers have left out the brown sugar entirely, but you could always add a bit more maple syrup if need be.

  152. Stephanie says

    Ah-mazing!!! Thank you for your recipes, this is probably the 5th I’ve made and they have been delish. I love this recipe bc it allows me to use the pulp leftover from carrot juice I made in another one of your recipes.. I see what you did there ;) haha but really, tasty, moist and makes me feel great! Pinned and sent off to others to enjoy!

  153. Oshrat says

    Thank you for a great recipe. Kids loved it and so do my husband and me.
    Great for breakfast!
    I put 2 eggs and put more apple sauce instead of sugar and it is very yummy!

  154. Teneeka says

    These are delicious, I’ve made them multiple times. I make carrot juice a lot and was looking for a way to use the pulp and this is it!! Thank you for this recipe and all the other delicious recipes that you share with us!

  155. Carmella says

    Loved the muffins, but I did alter a few things, only because I didn’t have certain items, and I’m playing around with a few new ingredients. I’m only posting the alterations in case anyone else wants to try them- the original recipe looks perfect! So I used some crushed fresh (frozen) pineapple instead of the apple because I was craving it with carrot muffins! And then I used close to a 1/2 cup of white spelt flour and the rest chickpea flour (that I milled in my thermomix), in place of the oats I used quinoa flakes.I couldn’t add wants sadly as they are for school lunches and it’s all nut free these days, but to some muffins I put sultanas and that was a nice addition as well! The muffins took about 30 minutes and were so moist and delicious. I find MB’s recipes always so easy and delicious- even when I have to alter some things! Never ever disappointed. Not ever. Thanks for being such a big part our family meals!

    • Support @ Minimalist Baker says

      Thanks so much for sharing the changes you made, Carmella! This is a huge help to others when they are looking to sub out ingredients. Glad you enjoyed the muffins!

  156. TropiCarla says

    Delicious breakfast muffin! I found this when looking for a recipe to use up some delicious organic carrots in my fridge. Made these with my 5 y.o.’s help.

    Even with modifications, recipe produced a beautiful texture and rise. Needed vegan, but not GF, so I substituted some whole wheat and regular AP flour as another reviewer suggested. I also reduced the sugar and honey a touch, left out the nuts/topping, pulsed the carrots and apple in my food processor instead of grating (bum shoulder), and added a splash more milk during mixing because I soaked the oats in the 1/2 cup of milk.

    Thanks for a wonderful recipe, Dana!

  157. Mis says

    I’m unable to have almonds. Is there a gf option that you could suggest?
    Gf-Vegan-almond-free muffins are tough to find. These look like they just might work with the sub:)

  158. Twyla says

    The first time I made these, I misread 1 1/2 flax eggs to be 1 1/2 cups of flax eggs. So I made them with a mixture of 1 1/2 cups of flax and hen eggs and they actually turned out really good and I liked how much protein and omega fats they had in them!

  159. Candice says

    I made these & cooked them at 190c for 32 minutes exactly and the tops are now covered in burnt walnuts! Hopefully I can pick them off because the rest of the muffin turned out great!

  160. Janet Kuchinski says

    These muffins are delish!
    I added and extra tsp of cinnamon, some ginger, and 2 tsp of tumeric to add spice and make them more anti inflammatory.
    Subbed coconut sugar for the brown sugar!
    Used 2 free range eggs from my chickens.
    Thanks for the GF, veggie and fruit packed recipe!

  161. Elizabeth says

    I wanted to make these muffins for breakfast this morning and my husband and I, new vegans, are still figuring out how to stock our pantry so I didn’t have a few of these items. I had to substitute half a cooked sweet potato for the banana, blended some firm tofu with water for the almond milk, used a combo of reg and whole wheat pastry flour, subbed corn for almond meal. Oh and I didn’t have walnuts (for shame!) :-). The texture is great but next time if I’m lacking bananas and making this, I will add vanilla or some additional spices to boost the flavor profile a bit.

  162. Bettyann says

    This is a fantastic recipe. Im not vegan but really enjoy the imaginative and yummy ideas vegans often present, combining ingredients I might not have considered. I confess to adding 2 eggs, upping the oats to 1 cup, and exchanging the almond meal for gf flour; I used garbanzo bean flour to up the nutrient density.

    They are wonderful. Thank you.

  163. amber says

    Omg I m frist time baker

    I didn’t had four flour blend or almond meal

    But I didn’t Which flour to use

    But I took 1 1/3 cup all purpose flour

    I was pissed off the I was so nervous n scared

    I get feel bad wen u try n dish get ruined (I don’t give up keep trying to make it right)

    But I do believe that practice make perfect

    Thnk you soo much

    Please keep updated some recipes for cupcakes
    Red velvet cupcake vegan
    Chocolate cupcakes

    I m can’t use vanilla extract

    What is the substitute if vanit exact

    Thnk u once again

  164. Amber says

    Hi
    I m frist time baker I never bake before
    I need to make this carrot muffin vegan

    For my mother

    I have question

    What if I can find flour blend flour

    What else available in grocery store I can find it…?

  165. Janice says

    OMG these are one of the best muffins I have made in a long time. Super moist, tasty, easy and I love the flax seed egg, I have never tried that before and I’m amazed by the finished product. Thanks, I am a follower now!!!!!!!!!!!!!!

  166. Darby Bundy says

    This recipe is super easy!
    For the carrots I just processed about 3-4 small ones versus grating (because I am lazy) and luckily I had apple sauce on hand from making your corn bread last week. Ingredients were all staple items that you use often in your recipes so I appreciate your cohesiveness!! I never find myself buying 1 random thing that I won’t use again – so thank you! Only thing I did differently is use pumpkin spice instead of cinnamon (and put a little extra) since I have wayyyy too much leftover from a pie I made.. so it’s gonna go in everything till it’s gone. XD

    Haven’t tasted them yet but I am sure they are glorious – they are cooling down at the moment but the house smells great and they look just PERFECT! :)

  167. Joanne Acquadro says

    I made these tonight with carrot cake in mind so I added a dash of cloves and nutmeg, and then raisins. I did not have applesauce so I finely shredded the apple in and I used maple syrup. They are so delicious and decadent. I took powdered sugar and water stirred them up to look like a white glaze that I drizzled on top. Absolutely delicious!

  168. Kristy says

    Hi There,

    What is almond meal? Is there another term for it? Not familiar with this product. Is it this sam as ground almond flour? Recipe sounds super yummy, can’t wait to try it! Oh, and what exactly do you mean by “sweet apple”?

    • Support @ Minimalist Baker says

      Hi Kristy! Like almond flour, almond meal is made from ground almonds, though typically has a more coarse texture and contains the skins. It’s commonly used for baked goods like cookies and quick breads, and because of the coarse texture it can be used as a substitute for breadcrumbs for coating meat and topping vegetables and casseroles.

      Secondly, by sweet apple we recommend either Gala, Rome Beauty, Stayman, or Golden Delicious which all tend to be sweeter options!

      Hope this helps!

      • Kristy says

        Perfect, thanks, that’s what I figured. I have that in my pantry now. Don’t have any of those apples though. Also, the apples I had to use were very small. How many should I use to equal what is asked for and should I do anything else to make up for lack of sweetness in my apples? I have applesauce, but want to use up these apples I have on the counter so they are not wasted. ;)

        Thanks for the super quick reply! Plan on making these while kids are at school today so they have them for snack when they get home. PS, I have made your zucchini chocolate loaf recipe and we all loved it!

        • Carter says

          Is almond meal the same as almond flour? Idk what almond meal is.

          Can I use gluten free oat flour in place of the gluten free flour blend?

          Has anyone tried date nectar in place of the brown sugar?
          Thank you!

  169. Rico says

    Hi
    I made these muffins and they turned to be great! Thanks for the recipe :)
    How long does it last when I freeze them?

  170. Brooke Carroll says

    I made these and they are absolutely delicious! They are moist and flavorful. I am not vegan, but was looking for something gluten free, because my husband and I try to limit our servings of wheat per day. Changes I made: I used 2 large eggs in place of the flax eggs. I used a large whole apple and chopped it up in the food processor. I only used 1/4 cup brown sugar (along with the 1/4 agave). I used regular whole milk. I used 1 1/2 cup of grated carrots (again, chopped them up in the food processor). Finally, I used flax meal instead of almond meal.

  171. Sylvana says

    I’m making these for my son’s class this week! He was assigned apples as his ingredient to share.
    Would it be ok to add very small chopped/ diced apples instead of grating them? I want the apples to stand out :)
    Thank you! LOVE ALL YOIR RECIPES!

  172. Cynthia says

    Made these but with one egg instead of the flax egg. They were very delicious, tasty and moist. Love them – one of my favorite muffins.

  173. DJ says

    These muffins are delicious! I baked them last night according to the recipe (the only change was that I added about 2/3 cup of mashed bananas as I had extra). I served them with some peanut butter on the side, and I’ve frozen half of the batch for next week :)

  174. Heather says

    Amazing! There is some almond meal in the pantry I’ve been trying to use up and these muffins look like just the ticket – super yummy and healthy. After reading the comments I’m going to try and whip up a batch with whole wheat flour and non-flax eggs. We’re not vegan or GF in our house (although we like lots of food that is) so we don’t have all of the ingredients on hand. Thank you to all of the other commenters for sharing your tips and to Dana for sharing this recipe!

  175. LW says

    We just went gluten free for my 1.5 year old, and this was my first attempt at baking GF! I had to make a couple substitutions but the flavor ended up great and my baby LOVED them! Thank you for your recipe, it’s a snack I don’t have to feel guilty about letting her eat! =-)

  176. Kelli says

    I make these and they might just be my favorite muffins ever! I added unsweetened coconut and raisins and they turned out great.

  177. Jenn says

    I would like to make these muffins but dont require them to be GF. Can I substitute the GF flour blend for regular flour at a 1:1 ratio?

  178. Katie Covell says

    Hi! If I want to make this recipe almond free, can I use soy milk and the same amount of flour as almond meal?

  179. Hannah says

    If I don’t need this to be glutenfree, can I simply leave out the almond meal and glutenfree flour and use all-purpose flour instead?

  180. Jody says

    These muffins are absolutely amazing! I have been making them almost weekly. They are sooooo delicious and much healthier than the ones I was buying at the grocery store! Thank you for sharing!

  181. Jenny says

    Hey there! I am looking forward to making these muffins for my children (1 is 2 years of age).
    Q1: Would I be able to eliminate the brown sugar since there’s other sweeteners in the recipe (ripened banana, apple sauce, maple syrup)?
    Q2: Would I be able to use whole wheat flour? Instead of the GF flour blend? (we are not a GF household).
    Thank you!!

    • Support @ Minimalist Baker says

      Hi Jenny! You can eliminate the brown sugar and add a bit more banana. Also you can use whole wheat flour as a substitute!

  182. Meghan says

    My little one can’t eat eggs and I was looking for a yummy recipe for muffins that might also make yummy and healthy “cupcakes” for his birthday. He loves these as a snack and they were super yummy with some cream cheese frosting!

  183. Katharina says

    Made this as a loaf with an additional 1/2 cup each of walnuts & raisins in the batter! Took about 1 hour and 10 minutes and came out perfectly! So moist and delicious :)

  184. Elizabeth M says

    I had carrot pulp from juicing and this recipe popped up on my search to use it AND my 6 year old daughter wanted carrot cake…so we agreed that this was a “must try.” Her review is “thumbs up, awesome!” I did have to sub some items since my almond milk won’t be ready until tomorrow and I’m out of flax seed. I used two organic “whatever the farm sent-sized” (large?) eggs in lieu of flax egg. I used fairlife whole milk vs almond, coconut oil vs ovoo, carrot pulp with 2 tbsp of the carrot juice added back vs grated carrot, one whole pink lady apple blended in the ninja, I blended almonds into almond meal in my ninja and I used half whole wheat and half unbleached flour. I adjusted the dry ingredients down a bit, because of the carrot pulp I used versus the grated carrot. It filled the 12 tins perfectly. I only had to bake in the 375F oven for 26 minutes. Thank you!!! This recipe allows you to do so much with it!

  185. Jen says

    I made these with regular flour, shredded coconut instead of almond meal, and added vegan chocolate chips for my kids who scoffed at carrots in a muffin. They turned out great!
    You are my absolute FAVORITE recipe author/goddess. Thanks for another hit!

  186. Suzy says

    I made this recipe this past weekend and it turned out wonderfully! The muffins were so moist and delicious. I will be making these again soon! Thanks for always posting such great recipes.

  187. Tara says

    My son is allergic to bananas (and avocados so I can’t sub that either)…could I use more flax egg instead? Thank you!!

  188. Erin H. says

    I made this the other day and it was amazing! I didn’t have any flax on hand so I subbed the flax egg with 1/3 Cup Vega Vanilla Protein and Greens Powder. And I used a mix of Sprouted whole wheat and regular AP flour. Also don’t have a muffin pan so I baked it in a square 9×9. I was a little worried making so many changes but it came out perfectly. I have so many carrots in the fridge I will definitely be remaking once the first batch is gone :)

  189. Melody says

    How long will they stay fresh? I would like to bake them on Friday and serve the on Sunday morning?

    • Erin H. says

      I made them on Monday and just kept in the fridge and they still tasted awesome this morning (Wednesday)!

    • Support @ Minimalist Baker says

      That should work! I’d refrigerate for sure though to keep them as fresh as possible.

  190. Morgen Pack says

    Second time making these! They are so good, super moist and I subbed in shredded apple for applesauce, and added some cloves and nutmeg. Would highly recommend!

  191. Nancy Fricker says

    My husband DOES NOT like bananas…. What would you suggest as a sub. ?
    It is June 30th & I just found this recipe… I will be making these muffins this coming 3 day week-end :)

  192. Priska says

    Hi from Indonesia! I’ve been following your blog and this muffins made my day. I am not a big fan of baking, but this one is exceptional. Thank you so much for sharing!

  193. Grace says

    I’ve made these twice already and they are delicious!! I used zucchini instead of carrot this time and they tasted just as good (:

    • Support @ Minimalist Baker says

      Hi Brianna! That should work fine, but the texture of your muffins may change!

  194. Katie McVay says

    Great muffins! I made a couple of substitutions – used a whole banana instead of measuring out 1/3 cup; used 1/2 cup medjool dates in place of the brown sugar; chia instead of flax (and I didn’t let them gel in water – just threw them in since I was already adding extra liquid with the dates and banana). I combined all the wet ingredients in my vitamix because I hate mashing bananas and grating carrots.

    Also, I’m not gf but love recipes with almond flour. I used 1/2 cup ap flour, 1/2 cup whole wheat, and 1/2 cup almond flour.

    I ended up with delicious muffins that I feel ok giving my toddler for breakfast.

  195. Kerry says

    Hey all, I am not gluten free or vegan so I made this without those considerations. I used 2% cow’s milk, and hen’s eggs for the dairy. Instead of GF flour blend I used the requisite amount of almond meal and then did a 50-50 mixture of pastry flour and all-purpose whole wheat. Also should note that I did half coconut oil and half olive oil for this one as I ran out of EVOO. I also added about an 1/8 cup of grated fresh ginger for funsies.

    Results were FANTASTIC!! I only needed to bake them for 30 mins flat and they were PERFECT. They are fluffy on the inside and crusty on the outside, and rose up perfectly!

    Thanks for these wonderful recipes, Dana!! I’ve been following this site for a few years now, and have made a bunch of your recipes with various success, mostly due to my experimentation and flagrant (but respectful) disregard of vegan and GF needs, unless cooking for those who are one or both. :D

  196. CrazyMittenCafe says

    These are delicious! Quite easy too, though if you don’t have GF flours then you’d best be prepared to spend a fortune on getting some (lucky for those of us that need to do this, they’re great muffins and we will want to make them again).

  197. Ali says

    these are probably my favorite muffins, ever. I like to always have a fresh batch of muffins made on the weekend to get me through the week. I have these in the oven now as my second batch! This time, I made them with whole wheat flour, and more applesauce instead of banana because all of mine were green. Oh and a regular egg instead of flax. Plus some golden raisins. I hope my substitutions are not sacrilege! These are amazing!

  198. Daisy says

    These muffins came out delicious! I didn’t have a banana so I used a pear instead and a large apple instead of the applesauce. Wow! They were good. Thank you for this recipe. I’ll definitely make again.

  199. Em says

    Do you have any suggestion for substituting almond flour with non-nut flour? If you do, please let me know. Thank you.

  200. Jessica Vargas says

    Hi Dana! I have made these muffins so many times! They are so so delicious! I’m thinking if using this recipe to make a 6inch smash cake for my sons first birthday. I will use any left over to make a few muffins. Would you have any recommendations for adapting the recipe to a 6 inch cake? Thank you so much!!!

  201. Kayla says

    Yum!
    I added more spices, raisins, used a bit less sugar, and am calling them carrot cake muffins. I actually plan on making these for my birthday next week, adding some vegan “cream cheese” frosting and calling them carrot cake cupcakes. Love them!

  202. Kathy says

    Hi! Can these be made with Energ-y egg substitute? Also, I wanted to use trader joes gf all purpose flour. I know you make our own, but do you know if those would work?

    Thank you!!!

    • Kathy says

      Or can you recommend any gf flour that I can purchase. I’m new to this so I’d feel better going with a gf flour blend that’s premade. Thanks!

  203. Melanie says

    Is there any substitute for mashed ripe banana? I haven’t eaten a banana in over 30 years (seriously)! This has hindered me from making MANY recipes over the years. I’d be glad to learn of a substitute so that I can tackle this (and potentially other) recipes calling for mashed ripe banana. Thanks in advance!

    • Support @ Minimalist Baker says

      Hi Melanie! Check the comments to see what other people had success with! Good luck!

  204. Nadia says

    I just made these muffins and they came out amazingly, super moist as well. I added some chopped dates, walnuts, nutmeg and vanilla to the mixture for some extra flavour. Don’t know why I never thought of adding grated apple for some sweetness, great idea. Thanks for the recipe!

  205. Kirsty says

    I made these with chia eggs in stead of flax as i am out of flax and i left the sugar out, with the syrup and apples there is no need for it. They were so good, moist and perfectly sweet. Thanks for the great recipe.