1-Bowl Carrot Apple Muffins (Vegan + GF)

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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
Golden brown
Perfectly sweet
Loaded with carrot and apple
& 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
Tray with a batch of Carrot Apple Muffins for simple GF vegan fall dessert
4.84 from 261 votes
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 12 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan


  • 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)


  • 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.



*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 Trans Fat: 0 g Cholesterol: 0 mg Sodium: 255 mg Fiber: 3.5 g Sugar: 14 g

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My Rating:

  1. Sophia says

    This recipe is magical. I made this the first time following the recipe as is. Turned out phenomenal. Second time around I had lost my measuring spoons so I had to improvise on the measurements. I also wanted to try some substitutions. I used pumpkin purée instead of oil and whole wheat flour instead of gf flour and coconut sugar and monk fruit instead of sugar. I also added chopped dates. They where turned out wonderful! This is my go to muffin recipe now.

  2. Heather Delaney says

    Hi! I am excited to make this! Can I use real eggs in place of the flax egg? If so, is it a one to one ratio? Thanks!

  3. Dakota Wilkin says

    I have made this recipe about 15 times now (no joke) it is so simple and highly delicious. I’ve tweeked it a few times and it always comes out successful. I don’t use gf flour and just use regular all purpose to replace the flour+almond meal quantity. The batter will be quite runny but I think that adds to the eventual moist wonderfulness. I also have found that a liiiiitle bit extra banana gives it a delightful banana bread-ness. 12/10 would recommend this recipe everytime.

  4. Rachel Jablon says

    These muffins are fantastic. I used extra shredded apple instead of brown sugar, and 2 regular eggs instead of flax eggs. The consistency was perfectly moist on the inside, crisp and crunchy on top. I was looking for a healthy, nutrient packed breakfast/snack-on-the-go and these did the trick. They are definitely going into the regular rotation and I’ll make sure to keep a batch on hand in the freezer.
    Most importantly, my picky baby was an immediate fan!

  5. Diana says

    These muffins are delicious! I realized after I started that I didn’t have brown sugar so I subbed cane sugar and a teaspoon of maple syrup. The texture was perfect. I also added raisins and the walnuts right into the mix. By far the best GF, DF muffin recipe I’ve tried! Thanks for this recipe.

  6. Holly King says

    These are absolutely DIVINE! I love baking but lately my partner has noticed an intolerance to gluten, so I’ve been investigating GF baking (with pretty low expectations) but this recipe left me gobsmacked! Who knew something gluten free could be so moist and deliciously soft! I used eggs instead of flax eggs. :)

  7. Hailey Elianna says

    I make these but use 2 eggs, oatly full fat oat milk, and 1.5 cups of normal flour instead of the almond meal and GF flour. They are AMAZING and my super-not-into-sweets boyfriend eats them all in like two days lol! Such an amazing recipe. Also did the same thing but used normal cow milk for a kid’s cooking class I used to teach, some kids couldn’t get past the carrots but the majority aboslutely loved them (and kids who don’t know there are carrots in them will definitely love them)!

  8. Ethan says

    So I’ve made this before and it came out great but I tried it again it was super dry and the texture wasn’t good at all the next day. I’ve had this same experience with some of your other muffin and banana bread recipes lately, and the only difference to what I was using before was I’m now using your GF flour blend recipe, whereas previously I was buying store-bought GF flour. I didn’t sub anything in the flour blend recipe, but something is definitely not right? Perhaps the addition of xanthum gum would help?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ethan, sorry to hear it’s causing issues! That’s so strange that it isn’t working for you with our DIY blend. Is it possible you used potato flour instead of potato starch in the blend? Or that another ingredient is different?

  9. Linsey Sieger says

    I never comment on recipes, but this recipe is SO good, that I just had to chime in and give props to the author. The only thing I did differently was to use 2 eggs from a happy chicken. These muffins are THE closest thing to a good old gluteny muffin that I’ve come across and I’m thrilled! I plan to riff on this a bit and see what variations I can conjure up…. zucchini, blueberry, cranberry. Thank you, Minimalist Baker!

  10. Mimi says

    Loved this recipe, my first time making anything with flax eggs and turned out great. I didn’t have any bananas so I substituted for the same amount of apple sauce I also used almond flour instead of almond meal but it turned out great. I found they needed An extra 5 minutes in the oven but other then that they turned out really well.

  11. Ashwarya says

    I made these last night.. I replaced GF flour with regular flour and almond meal with almond flour. I think in all it took 30-35 minutes to fully bake. Although, since it was on 90deg C, for the last 5-7 minute did baking I switched it to 180 as the outer shell appeared on the brim of burning. They turned out amazing! This is going to be my go for carrot muffins now. Although my partner and I were shocked to find out each carries about 300 kcal. They are hard to resist overall. Thanks for the recipe.

  12. Michelle says

    I love this recipe and my house did too. We used spelt flour and they turned out great! I’d like to make them for my son to bring to school…. but nut free. What works instead of the almond meal?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing Michelle. As for almond meal, I’m thinking you could do a seed meal, such as sunflower?

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

  13. Azza says

    I can use quick cooking rolled oats here (slightly thinner than old fashioned rolled oats). My 13 month old girl may find rolled oats a little too hard to chew. I am assuming this should be okay.

      • Azza says

        Thanks so much, will do.

        One more question. Would omitting the brown sugar (refined or non) make this muffin taste horribly different? There is some maple syrup in there but am assuming its not enough. Trying to cut down on sugars for me 13 month old baby.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          So with vegan gluten free baking changing up the sweeteners can affect the texture. The brown sugar here not only adds sweetness but also helps with their structure and firmness. If you try something else, let us know how it goes!

  14. Camile says

    I was craving muffins yesterday, and am so happy I found this recipe! These are so delicious and naturally sweet and moist, and perfectly satisfied my craving. And so easy to make!

  15. JTM says

    I’m so beyond perplexed as to why my muffins didn’t come out both times I tried to make them. After they sunk in the middle while baking last night — and while the center was still raw, I thought maybe my baking soda was bad. I bought new baking soda today, and, after leaving it in the oven for 45 min longer than the stated time, they’re still not cooked in the center and starting to sink. Have to toss this batch, too. I was being careful to not over stir, too. :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that! Did you make any modifications to the flours? Did you use a heaping cup of GF flour? What brand was it?

      • JTM says

        I used Bob’s Redmill 1-to-1 gluten-free baking floor. As for a heaping cup, I added about 1 c + 2 Tbsp of the flour. Is that right?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          The amount is correct. We’ve only made these with our DIY blend, so perhaps that the issue? Or are you baking at altitude? We’re not sure what else could be causing that. We’d suggest adding more flour and/or baking longer.

  16. Felicity says

    I’ve made these so many times now. Definitely my ‘go to’ muffins recipe. I always like to have some in the freezer for unexpected visitors. The recipe works every time. Really fab so thank you.

  17. Megan says

    I made these for my family and everyone loved them! I substituted a cup and a half of regular flour for the almond meal and gluten free flour blend. They finished baking at 25 minutes. Will definitely bake again.

  18. Ethan says

    Hi, I don’t have almond meal/flour. I have roasted almonds (not raw) so I could make that into a meal or I have sunflower seed flour. What would you recommend as a sub? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ethan, we think roasted would impact the flavor, but might work? Sunflower seed flour might also work, but just know that it can turn baked goods green.

  19. JJ says

    First of all, anytime I see a “just one bowl” recipe, I’m already down. Second, these muffins are dangerously delicious. You said to wait 15 minutes but I lasted about 30 seconds before I ate one. I love that these muffins aren’t artificial-tasting. They taste fresh and not too sweet.

    I used 2 large eggs in place of the flax eggs, and skipped the almond meal entirely because we didn’t have any. Still perfect. My only regret is telling my family I made them.

    Thank you for this recipe!

  20. Char says

    Thank you so much for this and other great recipes from your inspirational website. I made this recipe with grated apple and carrot. I didn’t have bananas and apple sauce! I didn’t include almond milk or almond flour (because it is a school snack and needs to be nut free). I subbed in whole meal spelt flour for the almond meal and soy milk with apple cider vinegar (butter milk). Instead of the flax egg I used a tablespoon of baking powder.
    The muffin was moist and delicious it was a big hit with my son. He has just got his braces and found it easy to eat.
    Thank you 🙏

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad he enjoyed it! Thanks so much for your kind words and lovely review, Char!

  21. Anna says

    I used chopped dates instead of sugar, for my little boy who’s 18 months he loves them!!! And still as sweet with the dates. New favourite recipe. I also swapped banana for pumpkin and added grated zucchini for a savoury version packed with veg. I use chickpea flour which works a treat. I also topped wth your Cashew Frosting, my husband and our employees literally eat close to two batches in a few days :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexis, 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!

  22. Carry says

    This is seriously the best recipe !! It tastes like carrot cake made with regular flour !! Amazing !! Super easy to follow and I love all the substitutes offered !!! So far all the recipes I’ve tried by Minimalist baker have come out amazing !! Thank you truly for the amazing recipes and hard work !!

  23. Carolyn Randell says

    This is seriously the best recipe !! It tastes like carrot cake made with regular flour !! Amazing !! Super easy to follow and I love all the substitutes offered !!! So far all the recipes I’ve tried by Minimalist baker have come out amazing !! Thank you truly for the amazing recipes and hard work !!

  24. Priya says

    I have some blackstrap molasses at home that I need to use up and wondered if it would work with these flavours?
    Can I incorporate it into this recipe some how? If so what would I substitute it for and would I need to make any changes?
    Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Priya, we haven’t tried that, but maybe! Perhaps a tablespoon or two in place of some of the sweetener? Let us know if you try it!

  25. pia says

    Hi, is there any substitute for the liquid sweetener? I don’t have agave, honey or maple syrup.
    Thank you.

  26. Sneha says

    Thanks a ton for this recipe! I baked something for the first time ever & was so pleased with the outcome! I don’t use items like refined sugar, all purpose wheat flour etc in my cooking. So this vegan gluten free recipe was a lovely gift. We’ve been juicing carrots at home & I didn’t want to throw away the remaining pulp. That’s why I was looking for recipes & came across this one. Also, wanted to add that I used jaggery instead of brown sugar & it worked just fine.

  27. Claire says

    How many eggs should I use to replace the flax eggs, and can I use regular flour instead of the gluten free flour blend?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire, We haven’t tried this recipe with chicken eggs, but we’d suggest 1 small egg. And other readers have used regular all purpose flour with success. Let us know how it goes!

    • Roxanne says

      I wanted to try with chicken eggs as well and I used 2 full eggs worked great and loved the recipe, turned out well enough my gluten eating children ate them on me. That’s always a very good sign.

  28. Joanna says

    I just made these and wow…yummy! I loved that I could add shredded apple (instead of apple sauce) and I replaced the gluten free flour with all-purpose. I also baked 1/2 cup of walnuts into the muffins, rather than put on top and added 1/4 tsp more of cinnamon. Could you suggest more spices to add? Nutmeg? Allspice?

    I will be making these again! Thank you:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Joanna! We think nutmeg and ginger might be nice, but we haven’t tried it!

  29. Emily Ng says

    These are so delicious I make them almost every week. I’ve had success making them exactly as the recipes calls and replacing the GF flour and almond meal with all purpose flour and the flax egg with a regular egg. Excellent both ways!!

  30. Claire says

    Could you substitute almond flour for almond meal and regular flour for the gluten free flour blend? Thanks!

  31. Elena Levy says

    Was the best muffin I ever had! Subbed two eggs, coconut oil melted instead of OO, equal amount crushed pineapple instead of banana and baked 25 min. Turned out so moist and light tasting! Delish! Next time going to try and do zuchinni carrot

  32. S.Huff says

    Thank you for this recipe. I was wanting a GF muffin to which I could add vegies (or had them already) and this made a very good jumping off point.
    Substitutions were as follows:
    EnerG egg replaced instead of flax eggs,
    Coconut sugar in place of brown sugar,
    Canned pumpkin instead of banana (I also increased maple syrup to 1/3 cup to replace the sweetness of banana, but I don think I needed to)
    And crunched up pumpkin seeds instead of walnuts.
    I also added a bunch of spinach. The liquids and the vegies all went into the food processor and blended up nicely, then I was able to blend in the dry. For my flour blend I used 1/2 cup-ish brown rice flour and 1/4 cup-ish tapioca and potato starches (each).

    The muffins are very good though I believe I will oil and flour the pan next time instead of using paper liners; they stuck more than I’d like. But they aren’t too oily, which I love.

  33. 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.

  34. 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 :)

  35. 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!

  36. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  37. 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

  38. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  39. 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.


    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  40. 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 :)

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  41. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  42. Ruby Sharma says

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

    What flour can I use ?

    • Avatar for Dana @ Minimalist BakerSupport @ 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).

  43. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  44. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  45. 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?

    • Avatar for Dana @ Minimalist BakerDana @ 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!

  46. 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!!!

  47. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. 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.

  49. 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.

  50. 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!

  51. 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!

  52. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  53. 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!

  54. 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.

  55. 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”.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  56. 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!

  57. 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!

  58. 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!

  59. 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

  60. Sherri Neil says

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

  61. 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.

  62. 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.

  63. 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!

  64. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  65. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  66. 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

  67. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  68. 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!

  69. 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.

  70. 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 ?

  71. 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.

    • Avatar for Dana @ Minimalist BakerDana @ 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

  72. 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!!

  73. 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?

  74. 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 :))

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  75. 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?

  76. 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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  77. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  78. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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 =)

  79. 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.

  80. 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!

  81. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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. ?

        • Avatar for Dana @ Minimalist BakerDana @ 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

  82. 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!

  83. 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! ?

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  84. 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.

    • Avatar for Dana @ Minimalist BakerDana @ 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!

  85. 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

  86. 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!

  87. 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!

  88. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  89. 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.

  90. 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!

  91. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  92. 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 ?

  93. 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!

  94. 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!

  95. 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!

  96. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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! :)

  97. 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.

  98. 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.

  99. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  100. 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.

  101. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  102. 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 !

  103. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  104. Bernice says


    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!

  105. 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!

  106. 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

  107. 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.

  108. 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!

  109. MeliaeBakes says

    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

    • Avatar for Dana @ Minimalist BakerDana @ 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!

  110. 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.

    • Avatar for Dana @ Minimalist BakerDana @ 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

  111. 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!

  112. 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…

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  113. 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 :)


    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  114. 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!

  115. 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!

  116. 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!

  117. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  118. 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. :)

  119. 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!

  120. 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.

    • Avatar for Dana @ Minimalist BakerDana @ 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?

  121. 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

  122. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  123. 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…

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  124. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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 :)

  125. 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!

  126. 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.

  127. 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!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  128. 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!

  129. 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!

  130. 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???

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  131. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  132. 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.

  133. 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

  134. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  135. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport 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!

  136. 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.

  137. 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.

  138. 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!!

  139. 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.

  140. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  141. 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!

  142. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  143. 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!

  144. 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.

  145. 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!!

  146. Jamie says


    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  147. 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!

  148. 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!

  149. 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?

  150. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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 :)

  151. 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!

  152. 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.


  153. sandra weggeman says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  154. 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.

  155. 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.

  156. 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.

  157. 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!

  158. 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!

  159. 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.

  160. 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 :)

  161. 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?!

  162. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  163. 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!

  164. 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?

  165. 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!

  166. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  167. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  168. 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.

  169. 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.

  170. 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.

  171. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  172. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  173. 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! ?

  174. 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.

  175. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  176. 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!!!!!

  177. 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?