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 336 votes
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 12 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 ½ Tbsp flaxseed meal (to make flax eggs)
  • 4 Tbsp water (to make 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 by mixing flaxseed meal and water and let rest for a few minutes. Preheat oven to 375 degrees F (190 C).
  • Prepare muffin tin with liners or lightly grease them.
  • To the 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.



*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. Kelsea says

    My favourite things about minimalist baker recipes (besides how good they taste): they always turn out, they’re easy to substitute (YES those two almost never correlate ever but here they always do!) and I can easily tweak them for my baby because they’re so nutritious that I’m not destroying a recipe in order to remove sugar. And I love that it’s only sugar I’m often taking out, never any other stupid stuff!

  2. Marja says

    Can you use Bob’s Mill gluten free 1on 1 blend flour for this recipe?
    Recipe looks amazing and planning to make this very soon.
    Thank you.

    • Support @ Minimalist Baker says

      Hi Julie, perhaps sunflower seed meal or a lesser amount of oat flour? We haven’t tested with these modifications though so can’t guarantee the result. Let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Jodie, We haven’t tested with golden syrup, but we think it would work. Let us know if you try it!

  3. Ann Flaharty says

    Delicious! I was striking out on every blueberry gf muffin recipe I tried lately so I thought ‘I bet the minimalist baker prob has a muffin recipe!’ No blueberry, so I tried this one and it was good out of the oven and 4 days later. And, it makes 12 muffins! You heard me..12! Most muffin recipes make 6-8. I never have luck with the flax egg so I sub 1 large egg.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad this one was a success. Thank you for sharing, Ann! xo

  4. Carly F says

    Wow! Those exceeded all expectations! The only thing I changed was using regular cow’s milk because that is what I had on hand. Next time I will try swapping out the brown sugar for coconut sugar and/or a stevia/erithrytol bled as I am trying to reduce refined sugar as much as possible. Has anyone tried doing this with stevia/erithrytol blend? How would that affect the texture?

    • Support @ Minimalist Baker says

      Thanks for the great review, Carly! We haven’t tried these muffins with stevia/erythritol but we think other readers might be able to help!

    • Support @ Minimalist Baker says

      Hi Barb, that should work. We’d suggest 1 egg in place of the flaxseed meal and water. Hope that helps!

  5. Nichole Jordan says

    Love this recipe for my baby! I made it with puréed apple and carrot and no nuts, essentially a baby food muffin.

  6. Mallory says

    I made these and they turned out excellent. I used psyllium husk instead of flax for the egg substitute ( only about 1/2 tsp of psyllium though), and it worked well! Baked for about 38 minutes.

  7. Mellanie Parrish says

    What substitutions do you suggest for the banana and the oats. My youngest son tracts poorly to banana and I don’t eat oats.

    • Support @ Minimalist Baker says

      Hi Mellanie, perhaps more applesauce in place of the banana and sorghum flour in place of the oats (starting with half the amount as its more absorbent than oats)? But we haven’t tested with these modifications, so can’t guarantee it will turn out the same.

      • Angela Pennington says

        We absolutely love this recipe and have made it lots. Thank you! Is there a way to make it sugar-free for toddlers?

        • Support @ Minimalist Baker says

          We’re so glad you enjoy the recipe, Angela! Other readers have reported leaving out the brown sugar with success, but we do think it will impact the texture/flavor. Let us know if you try it!

  8. Brigitte says

    I can’t rate this recipe because I wanted to use my fresh crushed pineapples ..I omitted the banana and the apple sauce and I added 1 cup of crushed pineapples . I reduced the sugar to 1/4 cup they took for ever to bake but it’s my own doing , I added more spices too ginger , allspice and doubled the cinnamon . Even though I altered the recipe they didn’t really raise but darn they are so good so good …my pineapples were really sweet so they taste like crispy candy because I had to bake them longer . With only 1/2 cup of added sugar they are super healthy . Thanks ! I will bake them again with no substitutions.

  9. Caroline says

    This was delicious, I made a cake rather than muffins and it worked really well. Modified it a bit, coconut oil not olive, almond flour not meal, buckwheat flour not the mix – as I didn’t have everything I needed but wanted to try. Also a 24cm tin not 20cm! It cooked in 42 minutes, and the taste was incredible! Can’t wait to make this again, and will try muffins next time too. Thanks so much for this wonderful share :)

    • Support @ Minimalist Baker says

      Love it! Thanks so much for the lovely review and for sharing your modifications, Caroline!

  10. Vaughnmarie says

    These muffins are supper yummy! They are moist with good texture and flavor. No one would know they are Gluten, egg and dairy free! I made a few little changes adding flax meal in place of the Almond Meal (I didnt have almond meal). I added raisins and pumpkin seeds for a healthy breakfast muffin. I find adding the raisins gives the muffins a little sweeter flavor. Thank you for this recipe! Im adding it to my favorites.

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review and for sharing your modifications, Vaughnmarie!

  11. Adrienne P. says

    Yummy! These were so fun to make.

    I subbed GF flour for 1/2 cup AP flour and 1/2 cup whole wheat flour. I followed the rest of the recipe as written; however, I added a handful of raisins to the batter, and baked the full 36 minutes. They turned out perfect!

    These are perfect for breakfast, or snacking at night if you’re craving something like carrot cake.

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifications, Adrienne!

    • Support @ Minimalist Baker says

      Hi Jennifer! That could work, but we haven’t tried it and we think you might want to squeeze out the zucchini in a cheesecloth before adding it, since it is much wetter than the carrots. Let us know how it goes!

  12. Kbaker says

    I made these for breakfast today and my whole family loved them. They tasted healthy (not like blueberry muffins which are really just cake) but my family didn’t even detect they were gluten free. I am allergic to dairy and gluten so this website SAVES me! I subbed coconut milk and pecans for walnuts and reduced the sugar to 1/4 cup (which was more than enough sweetness for me), grated my carrots finely which made the texture really nice, but otherwise followed the recipe. I tasted the batter before baking and thought there was too much baking soda, but they baked up beautifully and tasted great so… what do I know? :0 Thank you for your GF baking recipes! I think I would die without them!

    • Support @ Minimalist Baker says

      Woohoo! So glad this recipe was a success that could be enjoyed by all. Thanks so much for the great review and for sharing your modifications!

  13. Sue says

    Hi, I did make this, I am new to GF and Vegan baking. My stuff doesn’t always turn out great. Maybe you can help me.
    I didn’t see the flax eggs tip for 1 1/2 batches, so I winged it.
    I used Oat milk, since I can’t have almonds, also used coconut flour, instead of almond meal, ( would that make a big difference. I think they taste ok, but they don’t seem done.
    A little doughy. Any help would be great. Thank you. I will keep on trying. 👍👍 I love your website and all the great options

    • Support @ Minimalist Baker says

      Hi Sue, sorry to hear they didn’t turn out right. Coconut flour is likely the issue as it will make them very dense. Almond meal is going to make them light and fluffy. Hope that helps!

  14. Kamielle says

    Absolutely delicious! This recipe was exactly what I was looking for today. I followed the recipe (choosing maple syrup and apple sauce, as there were options for those), with a couple of substitutions. I used soy milk in place of almond, because that’s what I had on hand. I also dont use gluten free flour so I subbed in half a cup of all purpose flour and half a cup of whole wheat flour. They turned out perfectly! I baked mine only about 29 minutes because they seemed done at that point. Beautiful deep brown colour, moist on the inside, mommy and toddler approved!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed them, Kamielle! Thank you for the lovely review and for sharing your modifications! xo

  15. Isa Leshko says

    Is it possible to use spelt or whole wheat flour instead of the gluten-free flour mix? If so, how much should I use? Thank you!

    • Support @ Minimalist Baker says

      Hi Isha, several other readers have experimented with spelt and/or whole wheat with success. We’d suggest searching the comments to see what worked well. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

      • Support @ Minimalist Baker says

        Hi Gill, perhaps more apple, golden beet, or some zucchini squeezed in a cheesecloth before adding it to remove excess moisture. We haven’t tried with these modifications though, so can’t guarantee the result. Let us know if you try it!

    • Ashleigh says

      DELICIOUS!!! Super easy to make and so good! We used an apple instead of the applesauce and added a tsp of cinnamon. Recipe is moist and not overly sweet, perfect for a healthier muffin option. Good way to sneak in some extra veggies. Highly recommend this recipe!

      • Support @ Minimalist Baker says

        We’re so glad you enjoyed it, Ashleigh! Thank you for the lovely review and for sharing your modifications! xo

  16. Anna says

    Very tasty, flavorful and moist! My GF flour has buckwheat instead of tapioka and it works well. I used coconut milk and grated apple (it gives also apple juice this way) and it works well I think.
    Thank you for good and healthy recipe!

  17. Rachel says

    I made these with a few small modifications—I skipped the brown sugar and added an extra two tablespoons of maple syrup + an extra half tablespoon of flax, and it worked out great. The sweetness level was right on target for breakfast muffins.

    I used 1/3 cup chopped walnuts and mixed the walnuts into the muffins, and put a half walnut on the top of each as a decoration.

  18. Jen says

    I have made these muffins so many times because they’re just awesome! Any time I have a craving for carrot cake, these are my go-to. These freeze beautifully and are perfect for a fast breakfast or snack. I always use a grated apple, and sometimes I swap out the chopped walnuts for pecans. The recipe is also very forgiving. When I made them yesterday, I didn’t realize I only had 15g of brown sugar left in my pantry, and I didn’t have enough coconut sugar to do a straight sub. So, on to substitution land! I threw into the bowl a combination of a smidge of brown sugar, about 70g of coconut sugar, a drizzle of molasses, and enough turbinado sugar to get me to 110g. I am amazed that they still turned out fantastic! Thank you for another no-fail recipe!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Jen. So glad this is a staple recipe for you!

  19. Tabatha says

    These were delicious! I’ve recently gone wheat and dairy free and other muffin recipes have turned out dense and chewy. These muffins where light and airy and packed with flavour!! Thanks so much for creating such a wonderful muffin recipe😃

  20. Nova says

    I made these today with my almost-3-year-old. We love to bake muffins together and these were a bit! I had to iron-chef the recipe a bit as I was missing a few ingredients. We bake mostly gluten-free, but not necessarily vegan, so we used 2 eggs & half-half instead of the nut milk. (Saving the last bit of almond milk for my morning tea.)
    Then I realized we didn’t have any more oats and our flour selection wasn’t exactly as mentioned in the recipe so I used 1/2 cup of the GF hot cereal mix from Bob’s Red Mill, and I used a mix of buckwheat flour & Bob’s Red Mill paleo flour mix – about 3/4 cup of each. I also skipped the sugar all together, but kept the maple syrup. I didn’t measure the banana either, just eyeballed it, using 2 small ones. So there may have been a little more banana than the recipe calls for. We also didn’t have any nuts for topping, so skipped that.
    They turned out great! Delicious, baked through but not dry, had a nice rise to them. Over all, GOOD BAKE. Will definitely make them again, and may stick with the buckwheat as it was delicious & nutritions! Recommend. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Nova! So glad you enjoyed!

  21. Tanya says

    These are delicious! I was looking for a healthy, hearty muffin and these turned out exactly as I hoped. I used almond flour in place of almond meal, and added some raisins and walnuts throughout. Will definitely make again!

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad they turned out as you were hoping! Thank you for sharing, Tanya! xo

  22. Toryanni says

    Hi! I use a lot of your recipes, very successfully, which is surprising because I never 100% follow the directions however with these baking ones I’m wondering what can be substituted for the banana as I hate bananas…I read through some of the comments but didn’t see this question. Thank you for all your recipes, they’re truly delightful and helpful, I’m not vegan just trying to eat deliciously and more nutritiously and you’ve made that very easy and possible.

    • Support @ Minimalist Baker says

      Hi Toryanni! Thanks so much for your kindness and support! We haven’t tried these without banana, but we think it would work if you omit the banana and increase the applesauce to 3/4 cup. Let us know how it goes!

  23. Tara says

    I absolutely loved these! (and making them) Thank you for this, you are my go-to for quality recipes and I am so grateful for all you share.
    For the oats, I used coarsely ground stone milled, (from a baker I know) which I prefer to steel cut as I find the oats integrate better in baked goods.
    For the flour, I used half stoned milled whole spelt flour and buckwheat flour I made myself using the milling blade of my nutribullet. I know spelt isn’t gf but I find it more digestible in wholegrain form and prefer to using white flours. The texture came out amazing, I’ve used this same combination (of oat, spelt and buckwheat flours) in my banana bread and I love it.
    I also added some sulphur free raisins to the mixture as I love raisins in a muffin and I’m really glad I did.

    • Support @ Minimalist Baker says

      Ooo, sounds so good! Thanks so much for the lovely review and for sharing your modifications, Tara. We’re so grateful for your support!

  24. Annette Leibovitz says

    I added about one cup vegan chocolate chips. I also baked at 350 because I missed the baking time. I did increase it to 375 about 25 minutes in. I sprayed the muffin tins well and they popped out very easily. Thanks for the yummy recipe.

  25. Linda Aidnell says

    I just tried making these. Followed the recipe, except I used whole wheat flour instead of gluten free and added sun flour seeds as well as pumpkin seeds while reducing the almond flour. The batter was fluid. The muffins did not grow. After 35 minutes in oven, they were still moist inside. Yummy taste- but looks like mini pancakes instead of muffins

    • Support @ Minimalist Baker says

      Hi Linda! So sorry to hear that this recipe didn’t work out for you. In many gluten-free recipes the dry/liquid ingredients have very different proportions than a traditional wheat flour recipe, this could be why it didn’t work out. We have some pumpkin apple muffins that are made with wheat flour, if you wanted to give them a try! Thanks for sharing your experience!

      • Support @ Minimalist Baker says

        Hi Anja! We haven’t tried this recipe without oats, but it could work if you just increased the gluten free blend and almond meal in place of the oats. We think it should work? Let us know how it goes!

  26. Angie says

    Hi there,

    I’ve developed a severe allergy and since we don’t know the cause yet, it has been recommended that I avoid nuts on the assumption that it is food-based. Can you recommend a substitute for almond meal?

    Thank you.

    • Support @ Minimalist Baker says

      Hi Angie! We haven’t tried it in this recipe, but oat flour might work well here. Let us know how it goes!

      • Angie says

        I tried the recipe with oat flour and found the muffins much denser after baking. The recipe was also much wetter so they were in the oven for about 42 minutes. Usually when I find a mixture wetter than it’s supposed to be, I add psyllium husk and chia seeds to absorb some of liquid and also increase the fibre and/or protein content, but even they weren’t helping as much as they usually do. I discovered later that I’m not allergic almonds, but the oat flour is much more economical than almond meal. A denser muffin doesn’t bother me, but the extended time in the oven was problematic since I bake in my toaster oven. I might give @Lilia’s suggestion a try as I like to experiment. Thanks to you both.

    • Lilia says

      I’ve used both sunflower and pumpkin seed meal in place of almond successfully. I grind them up in my spice grinder though you could probably just use a food processor.

    • Support @ Minimalist Baker says

      Hi Natalie, We haven’t tried it but you could increase the banana and/or applesauce in place of the oil and it should work. Hope this helps!

  27. Chloe says

    Just tried making these and after 1.5 hours in the oven they are still under cooked. Followed the recipe correctly so don’t know why they didn’t turn out. Disappointing because the raw mixture was yummy :(

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry that was your experience, Chloe! Did you make any modifications? What brand of GF flour blend did you use?

    • Support @ Minimalist Baker says

      Hi Madison! You definitely can, but you may want to start with ~1/2 the amount and increase to get the right batter texture – AP flour tends to be more absorbent than gluten free!

  28. Peanut says

    WOW, you nailed this recipe! I used in metric, and replaced the gf with half wheat / half ap flour – and 50g walnut topping. AMAZING! Thanks so very much!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifcations. So glad you enjoyed!

  29. Michelle says

    For something vegan and gluten-free this is so good. It is good as a snack and would make a delicious breakfast! I may have added more apple and less carrot but the results were yummy. Next time, I’m adding nuts to the mixture AND on top

  30. Agnes says

    Best mufffins that I made so far. The only problem i have its sticks to the baking paper cups : ( any thoughts what I am doing wrong ?

    • Support @ Minimalist Baker says

      Oh no! Sorry this is happening, Agnes. We aren’t sure what the issue could be, but it’s possible they aren’t cool enough when you are unwrapping them – or have you modified any of the ingredients? Let us know and we can hopefully help you figure it out!

  31. Alicja Pytlak says

    These muffins are amazing. Exactly what I wanted. Fluffy, light, simply delicious. It was my first time making them and I’m so happy they turned out so good, thank you!

  32. Sophie says

    These muffins are delicious! They have become our very picky toddler’s favorites. I didn’t have ripe bananas the second time I made them and replaced with date puree for an equally delicious result. Thanks for this recipe!

    • Support @ Minimalist Baker says

      Hi Mary, if not gluten-free, you can replace it with about 1 cup of all purpose or whole wheat flour. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Veronica, We haven’t tried it but you could increase the banana and/or applesauce in place of the oil and it should work. Hope this helps!

  33. Megan says

    I really want to try this recipe! Looks and sounds amazing! I am allergic to flax seed which doesn’t allow me to have the flax eggs. If using chicken eggs what would the ratio be?

  34. Cindy L Whetstine says

    These muffins are the best I have ever made. They are healthy, and delicious. I a few people in my life who are GF eaters and one vegan. I did make a change that I like….I substitute 1/2 of the oats for oat bran.
    Love them!

  35. Trinity says

    Has anyone tried this with an almond meal alternative? Could I use cornmeal instead? Trying to make these for someone who is allergic to both gluten and nuts (and seeds and coconut) but is not vegan :)

  36. Nicole says

    10/10! Super delicious and easy to make. I used almond flour because I read ingredients well (oopsy) and added dried cranberries. I didn’t have regular oats so I used some packaged oatmeal that I had (coconut flavour at that!) Love that these are dog friendly too ;) I only baked them for about 25 minutes at 370. I have a super hot oven I guess! Thanks for sharing this recipe!

  37. Renee Gilbey says

    This is an excellent recipe. I’ve made these numerous times and modify in this way: use date sugar, add also a small handful of finely chopped dates, add big tablespoon of freshly grated ginger, double the cinnamon, put less than a cup of flour instead of a heaping cup, add a bit of grated zucchini to the carrot. Today I added blueberries. These are gooyier and just how I like them. The date sugar makes them healthier and adds a bit of a carmel flavour. I put fresh ginger in everything I can. Yum.

  38. Katie P. says

    These were great! I’m new to GF baking and I have a new egg sensitivity too so I’ve been struggling to adjust to GF & egg-free baking. I’ve made three of your VG & GF muffin recipes in the last couple weeks for postpartum prep and these ones are my favourite so far in terms of texture. I cut the brown sugar by half (probably cut it too much). I also ended up adding quite a few more oats because my batter looked quite a bit thinner than yours. I’ll bump up the cinnamon next time I make them.
    Tasty! Thank you.

  39. Jessie Waterhouse says

    These are my go to muffins for my toddler. I leave the sugar out completely and just do maple syrup and they’re still delicious. Super moist.

    • Support @ Minimalist Baker says

      We haven’t tried with that modification, but think it could work. Or maybe mashed sweet potato? Let us know if you try it!

  40. MCHaslam says

    A friend of mine first brought me these delicious muffins when I first had my baby. They were my go to snack after a late night nursing session! These are my go to Healthy muffins for me and my toddler now ! I don’t always have almond milk so just use regular milk as a substitute sometimes. I also just use regular whole wheat flour and white flour as I’m not gluten free. I usually only add 1/4 – 1/3 cup of brown sugar. I also add bran instead of almond meal and a 1/4 – 1/2 cup of shredded coconut. When I have a zucchini I shred one up too! I love how this recipe is so versatile and substitutes are easily accommodated! I’ve even used eggs instead of the flax eggs before. I have a batch in the oven right now :) so yummy!

    • Support @ Minimalist Baker says

      We’re so glad the muffins have been both helpful and enjoyable! And love your creative modifications =) Thank you so much for sharing! xo

  41. Ariel says

    Hi! I have been making recipes from your website for years and have never left a comment before! If you’re a beginner baker this is the perfect place to start. Definitely a tried and true recipe in my book! Thanks so much for all of your delicious recipes over the years!

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and taking the time to leave a review, Ariel! We are so glad you enjoy our recipes! xoxo

  42. kwey says

    Making these today- cannot wait! Any tips for high altitude baking by chance? I live at 7,000 ft- thanks!

    • Support @ Minimalist Baker says

      Hi Kwey! These muffins are pretty straightforward, so the only thing might be to increase the bake time by 5-7 minutes to ensure the inside gets baked. Keep an eye on them until the top is dark golden and the edges are slightly brown. Let us know how you like them! xo

  43. Miriam says

    I have made these before and love them! However I can’t source bananas where I live at the moment. Is there anything I could substitute for banana? Maybe more apple sauce??

    • Support @ Minimalist Baker says

      Hi Miriam! We haven’t tried it but we think applesauce would be a great substitute for banana!

  44. Katie says

    I wanted an egg free muffin recipe as my son is allergic to egg. I’ve tried a few different recipes but yours is by far the best. The muffins came out lovely and moist and fluffy. I used just all purpose flour, as I had no almond meal, and normal full fat cow’s milk. I also omitted the sugar. They tasted good, I had to remind my husband that they’re for the little one, not for him! They only took 25mins at 180 in an electric fan oven and came out the tin perfectly. Thank you!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Katie! Thank you so much for the lovely review and for sharing your modifications! xo

  45. Holly says

    THIS IS THE BEST MUFFIN RECIPE I COULD FIND ON THE INTERNET. I made this recipe with a few substitutions. The flour I used was all-purpose flour, and I did not have any almonds or almond meal, so I ground up 1/2 cup of sunflower seeds. I had to bake the muffins for 50 min because the banana, apple, carrot, olive oil, maple syrup, etc. are all very wet ingredients and I want to avoid mushy centers. They came out perfect.

    Next time I make this, I’m going to try using only 1/4 cup brown sugar and 2 tablespoons of maple syrup. I assume the brown sugar and maple syrup add a distinct flavor, so I didn’t want to completely take them out.

    I would love to see if you could come up with a muffin recipe that’s even more packed with veggies, like zucchinis, sweet potato, corn, etc. I would love to find a muffin I can bake and turn into a “guilt-free” & “sustainable” meal.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy these muffins, Holly! If you haven’t tried our zucchini bread, we’d suggest that next =) You can bake it into muffins, but cook for less time.

    • Support @ Minimalist Baker says

      Hi Ashley, we haven’t tried with those modifications, but we do think they would work well. Let us know how it goes!

    • The Vegan Goddess says

      I made a similar recipe that uses coconut sugar and coconut oil instead of brown sugar and olive oil so I will swap out those ingredients for this recipe. I also have brown coconut sugar that I could use.

      I love anything with bananas, apples and carrots (carrot cake, please!) so combining them is amazing and healthy.

  46. Joëlle says

    The muffins were great on top but inside didn’t cook. I had to let them in the oven 50 minutes and still it did not cook. The taste of the banana is predominant. I nevertheless followed all the recipe except for the flour, I used ordinary wheat flour. Maybe that’s the problem?

    • Support @ Minimalist Baker says

      Hi Joëlle, yes, that could definitely be the issue as we haven’t tried it that way. Otherwise, perhaps too much banana?

  47. Rosi says

    I have been on the hunt for a good df, gf muffin. After many fails, this is THE one. Turned out perfect. I used coconut oil and Bob’s Redmill 1:1 flour. Used coconut sugar instead of brown sugar. Topped with chopped cashews (my daughter can’t do walnuts). I thought the time seemed long… did 32 minutes and that was good, but I think 34 minutes would be perfection. (I have a gas oven) Thank you for an awesome recipe.

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Rosi. We’re so glad you enjoyed! xo

  48. Michael says

    I omitted the maple syrup, brown sugar and cut the oil in half. Cooked fine and taste great without the extra calories. I might leave out the oil entirely next time as I find it causes muffins to not rise. One of the best recipes I have made recently.

  49. Becky says

    I’ve made these muffins about ten times and they’re so good! Added fresh blueberries, this time, which was a delicious add-on.

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and star rating, Becky. Fresh blueberries sound like a wonderful addition! xo

  50. BARBARA REED says

    I love this recipe. I make it all the time and everyone loves it! I add two small eggs instead of the flax eggs and also add chopped nuts,

  51. Becky says

    These muffins are FANTASTIC! I didn’t have any muffin liners so I just greased the pan. I was worried they might stick but they didn’t at all. I added some cream cheese icing to the tops because I had some cream cheese that needed to be used up. I will definitely be making these again.

  52. Evi says

    Thanks so much for this wonderful recipe! The muffins taste just amazing. I substituted finely grated sweet potato for the banana (have unfortunately always had an aversion to bananas) und only had whole grain spelt flour in the house. Also added some quinoa pops I still had left over. Yummy, yummy! Vegan, healthy, quick clean-up (use silicone muffins cups) and a nice snack for my daughter at school or me at work. Many, many thanks…

  53. Jodie says

    Delicious! :) Will be taking these to work for an afternoon pick-me-up, if I have any left… Very dense and moist in a banana bread-esque way, and not overly sweet. A hit among my non-vegan housemates :)
    Thanks for the recipe!

  54. Aidan says

    These turned out really lovely! They make for a good breakfast or snack.
    I substituted coconut sugar for brown sugar and it worked well. Thank you for the recipe!

  55. Jaelyn Anaya says

    Made these exactly as the recipe said and my husband and I are OBSESSED! I baked for 36 minutes and seemed to be the perfect time. These will be a staple in our household for sure! Thanks for the amazing recipe!!!

    • Support @ Minimalist Baker says

      Great! We’re so glad you both enjoy them. Thanks for the lovely review, Jaelyn! xo

  56. Erin says

    We love these! It seems so versatile and forgiving (good for someone like me – not inherently a baker!). I followed the recipe pretty closely with a couple small changes:
    – coconut oil instead of EVOO
    – oat milk instead of almond
    – 1/3 cup brown sugar instead of 1/2
    – pecan flour instead of almond meal

    They turned out less sweet than most muffins, which is what I really wanted. The pecan flour really seemed to suck up the moisture, next time I’ll add a little extra milk or banana.

  57. Daniela says

    I’ve been looking for a healthier carrot cake recipe for a very long time and here it is! I’m so happy!
    I made these muffins the other day and they were delicious. I didn’t add the brown sugar and they turned out so good!

  58. Pauline says

    These turned out amazing! I love them. Can I keep these in a container on the counter for a few days or should I refrigerate them?

  59. Jami Ackerman says

    These muffins look and sound by the reviews delicious and healthy. I have an oat allergy and was wondering if you had a recipe substitution recommendation?

    • Support @ Minimalist Baker says

      Hi Jami, 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!

  60. Erin says

    Delicious! I used silicone baking cups (cupcake size) and the muffins came out easily when they were cool. Also used half all purpose flour and half whole wheat flour in place of the gluten free flour mix and they came out great. Will definitely make these again.

  61. Apoorva says

    I absolutely loved this recipe. I replaced the almond meal with finger millet flour and it gave a nice dark color to the muffins. I also used skimmed milk instead of almond milk. I also used an apple instead of applesauce. These muffins are perfect when warmed with a schmear of some nut butter to go with your tea/coffee. Definitely will make these when I have overripe bananas

  62. Heidi Keating says

    These are fantastic!! So moist with a nice chewy outer edge texture. Made recipe exactly as is using avocado oil, coconut sugar and honey. I baked at 350 for 35 min. No one would ever guess they are GF or eggless. I love these as a weekday snack as is but would be great as cupcakes with frosting also. Picky kid approved.

  63. Christine says

    Fantastic! Easy! Delicious! I added some golden raisins and flaked coconut and tossed the walnuts right in as opposed to putting on the top.
    The blend of flour, oats and almond meal is a winning combination for texture!
    I used regular dairy milk since I did not have almond milk around.
    They were a bit tricky to get out of the papers even after I let them cool completely- maybe because I added the extra fun stuff and raisins can be a bit sticky. I just took my time and did it carefully and removed them all before I froze most of them. Freezing was necessary for me – because I would have eaten them all in one day!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Christine! We’ve found some brands of muffin papers stick more than others. We like parchment liners such as the “If You Care” brand. Hope that helps!

      • Christine says

        Thanks for that suggestion! I forgot I had some parchment paper liners. Just made my second batch and they don’t stick at all with these.
        I also double the cinnamon and I add half tsp of divine desserts spice blend – which I throw in almost all my baking for a nice elevated flavor blend.
        This is such a winner of a recipe. I was going to use up some carrots for something else, but my husband said “make those muffins; it’s the best muffin I’ve ever had.”
        If I knew how to add a photo, I would. In addition to tasting great, they look so professional.

  64. Megan says

    Yum! Made these last night and enjoyed for breakfast and as afternoon snack with tea. I used eggs (2, small) and AP flour (same amount). Due to other comments (and not using GF flour) I did remove the muffins from the oven on the earlier end (31-32 min) and it worked out great. Thanks Minimalist Baker!

    • Support @ Minimalist Baker says

      We’re so glad they turned out well. Thanks for the lovely review and for sharing your modifications, Megan!

  65. Emma says

    Very fluffy and most delicious! I was surprised at the lightness considering these are GF & VG. For lower sugar I used natvia instead of brown sugar and it was still so yum and sweet 😊

  66. Carol says

    I made this carrot apple muffin recipe with date paste for sweetness instead of brown sugar. What a subtle delicious muffin it turned out to be! I baked the muffins in a silicone muffin pan for 34 minutes, which released the muffins easily after 15 minutes settling. Thank you for this delicious muffin recipe. They turned out perfectly.

  67. Theresa says

    I’ve made these twice now and this second time I was not thrilled… no flavor really (I omitted some sugar albeit). They were very dry and burnt at the bottom- I did the recommended heat setting and pulled them out even 10 min earlier than the fast recommended time. So they were dry and a little flavorless- gonna double the spices next time, take them out earlier and lower heat.

    • Support @ Minimalist Baker says

      Hi Theresa, sorry to hear they didn’t turn out as expected! We wonder if it was due to the flour blend used? Would you mind sharing the type you used? We recommend our DIY blend for best results.

      • Allison says

        I love this recipe. I have made it many times as mini muffins for my young kids, one of whom has dairy and egg allergies. Moist, flavorful, healthy.

        Still searching for the perfect healthy vegan muffin base that I can adapt with spices and mix ins using similar proportions. Has anyone tried to adapt this with other mix ins and flavor combos? (For example, convert to a cran orange, or blueberry?) If I leave out the shredded carrots, would I have to adjust the moisture or other components?

  68. Katie says

    These were delicious! I subbed GF flour for AP flour and mixed in 1 cup of walnuts. I also used a food processor for the apples & carrots instead of a grater. So good will def be making again :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! Love that shortcut. Thanks so much for sharing, Katie! xo

  69. Helen says

    I made these muffins today for a 1st time new mother and her spouse – both have to eat egg-free. I ordinarily use wheat flour and often make “regular” muffins. She once said she had not had good luck with other g-free muffins. I made them as is, except I reduced the brown sugar to 1/4 cup and used half flavourless organic oil and half EVOO. I also added some freshly grated nutmeg and a bit of cardamom. I used homemade apple sauce (thicker than the jarred) and made my own almond meal. After I measured the meal, I processed it with some of the flour mixture in order to make it finer. I added the walnuts to the batter and would use 1/2 c the next time. The directions are spot on – be sure to bake longer than the toothpick coming clean. You do not want the tops to be spongey or else they won’t be done enough inside – in spite of the clean toothpick. They rose nicely and have a FABULOUS taste and a good texture.

  70. Nicole Heskey says

    I don’t usually like carrot muffins but these were so moist and yummy. My 3 year old loved them. I used AP flour and topped with pecans. Great for breakfast. Thank you for creating so many amazing recipes.

  71. LJ says

    These are our most favorite muffins ever! My son and I have 40+ food sensitivities between us which makes eating anything difficult, let alone anything that tastes like a treat. I call them cupcakes and we make them for birthdays, holidays, and all the other days too. I totally alter the recipe depending on our “no” foods list and what I have on hand and no matter how I change it up, these are still delicious. In our opinion, they cannot be ruined. But we also serve them to normal eaters and they never suspect that they are gluten free, refined sugar free and vegan. Thank you for sharing this recipe with the world. You have no idea what it means to us every time we make it.

  72. Helen says

    Sorry a typo in the first one!

    Hi there! These look delicious and so wholesome.

    I’m a long time home baker (57 years). I’m going to make these for someone who just had a baby. I saw a couple of comments re the batter being too wet after baking. I wonder if that isn’t b/c of using the runnier commercial apple sauce vs homemade thicker apple sauce? I would be using a homemade one.

    I plan to make these in the same way that I make traditional gluten muffins. Quickly adding the wet to the dry quickly. Is that a good plan?

    I always use less sugar (about 1/2 less) in all my gluten muffin recipes. Is that OK to try with GF ones or not?

    Thanks! Helen.

    • Support @ Minimalist Baker says

      Hi Helen, we made these with store-bought applesauce, but either should work. You can do it that way, but it also works in 1 bowl adding the dry to the wet. You could try reducing the sugar, but with GF it will be more likely to impact the texture. We’d say give it a try as written for best results!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, beets would turn them dark color. Pumpkin wouldn’t add sweetness. What about mashed banana mixed with sweet potato puree? Or even baked, pureed carrots?

  73. Cindy says

    This was perfect in my loaf tin for a baking time of 55 mins. I decreased the brown sugar to a 1/4 cup because my fresh apples I made into applesauce were quite sweet. My entire family enjoyed it.

    Rating = Perfection! Will make again ❤️

  74. Gemma says

    Came out great with some substitutions. Subbed Almond flour for oat flour and GF flour for whole wheat flour, eliminated the brown sugar. Healthy muffin that I feel good about eating!

  75. Audrey Klammer says

    I agree with the commenter Amy below, I had her exact experience. Inside doesn’t cook, just stays this gooey mess so that I thought maybe I needed to cook longer but then outside starts to brown too much then almost burn but inside still gooey. Also, they don’t look like they rise much at all. Also, they are way too sweet, with the banana and maple syrup and brown sugar and carrots and applesauce, it’s like a big sweet hamburger patty of a muffin.

  76. Morgan says

    These turned out great and I made a decent amount of substitutions because of what I had on hand. AP flour instead of GF, oat bran instead of almond meal, honey instead of brown sugar (and only 1/4 c) and raisins for walnuts. Dense in a good way, moist and flavorful!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Morgan. 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

  77. Alex says

    Hello, I made this recipe but my muffins had a bitter aftertaste. Any idea where it can come from?

    I replaced these ingredients:

    – Baking soda with baking powder
    – Olive oil with coconut oil
    – Almond milk with coconut milk
    – Almond flour with additional gluten free flour blend (your blend)
    – Flax eegs with real eggs

    I suspect that it could be the baking powder…?

    • Support @ Minimalist Baker says

      Hm, we would expect baking soda to have more of a bitter taste than baking powder. But perhaps? Or is possible one of your ingredients was not fresh?

  78. Amy says

    I’ve tried this recipe in a loaf tin twice now, but it just doesnt work. The outside burns (the walnuts on top were black after 30 minutes) and the inside doesnt cook. Second time round I lowered the oven temperature but it still didn’t work. Flavour is kind of bland too, no hint of the carrot or apple on either attempt which was disappointing.

    • Support @ Minimalist Baker says

      Sorry to hear that, Amy! Would you mind sharing what GF flour blend you’re using? We think that could be part of the issue. Either way, we’ll take another look!

  79. Emma says

    Hi, i cant have oats or GF flour atm. is there another good GF substitute? i was wondering if i could use buckwheat flour?

    • Support @ Minimalist Baker says

      Hmm, that might be tricky! We wouldn’t suggest using all buckwheat flour, but maybe half? It may also be helpful to search the comments to see what other readers have tried.

  80. Julia says

    Thank you for this great recipe! Just made them with some small adaptations: for the GF flour blend I used 100g cornflour and 80g shredded coconut, and I omitted the maple syrup since I had to use up two small bananas (in total). They needed a little less baking time, about 27 mins but turned out really moist and packed with flavor.
    Love all your recipes that I’ve tried so far, they make being vegan (and healthy) so much more fun!

    • Support @ Minimalist Baker says

      We’re so glad you’re enjoying our recipes, Julia! Thanks so much for the lovely review!

    • Sara says

      I made these to have a quick breakfast set up for the week and can confirm, they’re delicious!! I followed the lead of some other reviewers mentioning that they made some substitutions. Only because it’s what I had on hand, I opted to sub with almond with oat milk, GF flour with AP flour, agave for clover honey, and apple sauce for shredded apple. My oven tends to run a bit hot so they only stayed in for 26ish minutes. They’re fluffy, moist, and delicious

  81. Lisa says

    Delicious! I agree these are the most gluten-like muffins I’ve made, they do not fall apart so easily – yay!!!
    I subbed a couple things – oat milk, canola instead of olive (and reduced a little), reduced the agave, used grated apple, used your gluten free flour blend that includes xantham (because I still had some left in my cupboard), added raisins and coconut. I didn’t follow the correct order (because I’m disorganized) and I did have to bake them a long time. I didn’t really want them to have banana flavour so I was uncertain about this, but i didn’t taste the banana at all! Stoked to have this recipe for all of the grated carrot I have in my freezer for the winter!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Lisa! Thanks so much for the lovely review and for sharing your modifications!

    • Support @ Minimalist Baker says

      Hi Kellee, another reader mentioned doing that with success! You may need to compensate with more liquid/flavor. We’d suggest checking the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  82. celia says

    These are *very* good muffins. I’ve made them a few times and have made variations–adding shredded coconut, using oat milk instead of almond milk, using regular all purpose or whole wheat flour instead of gluten free (but still using almond flour too) and they come out delicious every time. Highly recommend!

  83. 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.

  84. 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!

  85. 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.

  86. 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!

  87. 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.

  88. 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. :)

  89. 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)!

  90. 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?

    • Support @ 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?

  91. 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!

  92. 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.

  93. 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.

  94. 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

  95. 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!

  96. 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!

  97. 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. :(

    • Support @ 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?

        • Support @ 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.

  98. 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.

  99. 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.

  100. 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

    • Support @ 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.

  101. 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!

  102. 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 🙏

    • Support @ Minimalist Baker says

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

  103. 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 :)

    • Support @ 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!

  104. 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 !!

  105. 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 !!

  106. 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!

    • Support @ 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!

  107. pia says

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

  108. 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.

  109. 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?

    • Support @ 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.

  110. 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:)

    • Support @ 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!

  111. 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!!

  112. Claire says

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

  113. 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

  114. 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.

  115. 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.

  116. 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 :)

  117. 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!

  118. 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.

  119. 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

  120. 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

  121. 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.


    • 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!

  122. 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!

  123. 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!

  124. 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).

  125. 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!

  126. 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!

  127. 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!

  128. 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!!!

  129. 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!

  130. 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.

  131. 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.

  132. 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!

  133. 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!

  134. 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

  135. 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!

  136. 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.

  137. 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

  138. 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!

  139. 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!

  140. 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!

  141. 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

  142. Sherri Neil says

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

  143. 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.

  144. 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.

  145. 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!

  146. 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?

    • 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!

  147. 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

  148. 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

  149. 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

  150. 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!

  151. 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.

  152. 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 ?

  153. 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

  154. 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!!

  155. 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?

  156. 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!

  157. 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?

  158. 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

  159. 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!

  160. 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 =)

  161. Lizzie says