1-Bowl Carrot Apple Muffins (Vegan + GF)

Awesome delicious and addictive!! I am not vegan or gf but I love the recipes here. I just use my regular ingredients instead of gf and they still taste great. This would be good for a school snack any suggestion for replacing the almond meal to make it nut free?
Also will add some nutmeg next time.

I baked these and used beet, carrot and apple pulp instead of shredded carrots. I kept everything else the same. The outside got done (probably too done) and the inside is gooey. Any advice on what to do differently? They taste good but I’m not crazy about the texture. I baked them at 375 for almost 45 min. Would it be beneficial to bake them at a lower temp for 60min+?
Thanks

These are delicious! Used whole wheat flour because I didn’t have gluten free flour. Also used an egg instead of a flax egg. I would add less salt as I thought they were a bit too salty. But I will definitely make these again! Thanks for the recipe!

Made a double batch of these muffins for the office, using a mixture of carrot & zucchini – devoured and loved by all! Finally, a delicious GF, DF muffin that everyone will eat, thanks!

These muffins are now my go-to ANY time I want muffins!! Absolutely LOVE them! Do you happen to know if they freeze well?

Is it possible to sub the apple/applesauce for something else? I currently am on a low fodmops diet for IBS and cannot have either. I think the rest of the recipe will work well, I just wondered? Love this website:)

Thank you so much for this healthy recipe. I didn’t have almond meal so I substituted the flax seed meal. I also used honey instead of maple syrup, added raisins, and baked the mixture in a round cake pan. It turned out great! Thanks again.

Made these today in my new “muffin top” pan. My husband said they were the best GF muffins I’ve made! I made a few changes, since we are not vegan: 2 large eggs slightly beaten instead of flax eggs, 1 cup sorghum flour (instead of GF flour blend), and added 1/2 tsp. xanthan gum, 1/4 cup ground flax seed, and 1 cup raisins. (left off the nut topping). In the muffin top pan, these baked for about 20 minutes. Yummy!!!

This is such a good recipe. I am making this for my family for the second time!!!!!!! Thank you!

Thank you for another great recipe!! I put pecans instead of walnuts due to allergies. I loved the tip on the grated apple instead of applesauce – works great!

I made these for the first time yesterday and they were a HUGE HIT–literally there’s only one muffin left. We’re a diabetic and teenage boy friendly house so I took out the brown sugar and added more banana and both parties were pleased. We have a walnut allergy, too, so I put crumbled cashews on top instead. So delicious, and I felt good about feeding my family some hidden carrots, too! Thanks for another great recipe!

I know that I will get some heat for this….. But I loathe bananas. What can I sub for that in this recipe? Add more applesauce?

I tried it and….. Sooooo tasty!!
I love your blog, so much great and healthy recipes!

I just made these – soo good!!!! I replaced all of the GF and almond flour with whole wheat flour, and they still came out amazing! Thank you!!

I cut the 1/2 cup of sugar, as I don’t like a lot of sugar, and instead added a small handful of raisins and they were fabulous. Thanks for the amazing recipe!

Sweet Jesus, these are delicious! While they were baking I whipped up a little cream cheese glaze to drizzle on top, but they are so good on their own they didn’t need it. (Of course, the glaze was pretty awesome on them as well.) This will definitely be a go-to recipe from now on. Your recipes are seriously THE best. Everything is always so good!! :D

I made these with some of the subs that people have posted.
They turned out GREAT!! So moist and delicious!
Just a note about the muffins sticking to the liners- I used parchment paper muffin liners and they didn’t stick at all. The muffins slid right out and they were nice and warm. Thanks for the recipe!

How much difference would it make if i put 2 flax eggs instead of 1.5 though?
Oh and i absolutely LOVE all your recipes :D

I made these this afternoon for my RA and the whole floor showed up because of the smell. I snatched one for the bf. He loved them. Smash. Hit. I have a gluten and egg allergy, and recipes like this remind me that food should always be delicious. Thank-you and keep up the good work!

I really want to make these this morning but I do not have almond meal. Can I use something else in place of? I’m not gluten free. .

Thanks for sharing this awesome recipe. I wanted to let you know that I modified it slightly. I added 1/2 teaspoon of vanilla and used coconut palm sugar instead of the brown sugar. I also added 1/4 cup of golden raisins and 1/3 cup of unsweetened shredded coconut and chopped walnuts to the batter instead of topping the muffins with them. They were great! I was inspired by your recipe as well as recipes I have made in the past prior to being gluten free and vegan for Morning Glory Muffins. Thanks again!

LOVE these! Thank you for this stellar recipe. These muffins are such a treat… in a cozy, nourishing, non sugar crash inducing way.

Thank you for this delicious muffin recipe! I make GF Vegan muffins every Sunday as a snack for my family during the week. I try lots of recipes (some successful, some not) and this is ALWAYS my GO TO RECIPE for muffins! Earlier this week I made your granola recipe, which is so awesome. I chopped up a bit of that and stirred into these muffins this week. I must say, that was a good idea…. yummo. And I always add some raisins, ground cloves and some nutmeg too. So here’s my request….. how about some variations on a theme? Could you dream up some alternative muffin ideas for us? I would be eternally grateful!

Yesterday I almost reached for a carrot cake in the supermarket, then thought:”If I want a cake, I should bake my own”. Went home, did a little google-fu and found this recipe. This was THA BOMB. So delicious. I scoffed one for breakfast and now one for break. Only thing was I didn’t have walnuts at home, so I subbed with sliced almonds.
Thank you for sharing such an amazing recipe!
It was easy to follow and actually worked!

These just came out of the oven 10 minutes ago, and I’ve already inhaled two with a little Earth Balance on them (though they are fantastic without them!). I added a handful of raisins, ground ginger, and a little more grated apple. I will definitely be making these again!

I’ve made these… Oh… 4 or 5 times now. My husband and I love them! I got comfortable enough with the recipe to make a few modifications. Here are my favorite:

* Substituting some or all of the oats with quinoa flakes, or grinding the oats first. The texture is… moister? Or… I like it.

* Adding nutmeg, fresh grated ginger, and vanilla extract.

* Subbing finely chopped walnuts in for the almond meal — works in a pinch and adds lots of Omega 3s.

* Adding currants and/or dried cranberries and/or freshly grated citrus zest.

* Subbing some or all the the carrots with beets! I tried the this evening when I didn’t have enough carrots for a double batch. They’re delicious!

It’s nice to be able to bake something so tasty, vegan, filling, relatively healthy and soooo customizable!

I’m making these for the 4th time. My five year old loves them for breakfast! Thank you for this wonderful GF recipe.

Thank you so much for this recipe! This was the first time I successfully baked without eggs. I didn’t have any ripe bananas so I just used 2 flax eggs and added 1/4 cup apple sauce.
So moist and lovely; my toddlers love them!

Delicious! Thank you! I’ve been vegan for over a year but have always been afraid of vegan baking, this was so easy. I swapped the walnuts for sultanas and added some pumpkin puree, turned out great :D

First, I want to say thank you. Thank you for working so hard to make “favorite” recipes, healthier, gluten free, vegan, vegetarian, AND easy. I have stocked my home with the many ingredients in your recipes. I have tried many of the recipes and I find them very delicious making it easier to accept the way I must now eat. Your One Bowl Carrot Apple Muffins are awesome, delicious, and easy to make, and I could go on and on. Many of the gluten free recipes I have had for quick breads and cakes have been very dry – NOT these muffins. They are so moist. I look forward to sharing samples of your recipes and your website with my family and friends. Please know that I am truly appreciative of the the time and effort that you have given in providing these recipes. Thank You.

I used 2 lg eggs, and just applesauce (no bananas due to allergies). Instead of olive oil, melted coconut oil, added it at the end. Threw in some shredded coconut, sprinkle chia seeds and seasame seeds. Forgot to add almond meal, oops. Baked them til they were set. Tasty, tasty.

Just took these out of the oven! They are fantastic. I added a handful of rasians too.

Hi, we have an oat allergy in our house. Is it ok to leave the rolled oats out without compromising the consistency of the muffin? Thank you!

Thanks for the recipe! I don’t eat vegan, but loved that I only had to dirty one bowl!
I just made them tonight – in mini muffin form. Cooked them for 23 minutes and they were delish! Used one egg and flax meal as I had no almond meal.
Will be sending some along in my daughter’s lunch tomorrow :)

Dear Dana

Would this recipe work as a cake?

Thank you.

This was my first real time baking gluten free goods and it was a success! The muffins are soft, moist, and not too dense. I used the grated apple option (measured 1/2c), coconut oil instead of olive, and coconut sugar instead of brown. Topped them with oats/walnuts. Also added a handful of raisins to the mix. I baked them for 36 min but would do 34 next time. They are slightly “beany” as a result of the GF mix I used (Bob’s Red Mill) but no one cares. I’m so happy that they turned out well! I’m enjoying one warmed up right now with a bit of almond butter. :)

Hi Dana!

I’m a nursing student and I have the craziest schedule. I’ve found it difficult to keep a healthy lifestyle (especially during long days on campus!)

Today I went in search of a healthy muffin recipe, something I could freeze and thaw for an on-the-go breakfast, and I found your blog!

I baked these tonight and I LOVE them! I will be instagramming soon :)

I made these muffins this morning and they were a big hit! The flavors and texture were spot on. My grandmother, husband and kindergarteners gobbled them up in minutes for breakfast because they were so good. I love recipes like these where there are very little processed ingredients to them and when they taste even better than traditional recipes! Another score with MB in my house! I think next time I’ll try pumpkin instead of banana just because it’s pumpkin season. =) Keep up the great work!

These are so good. I added ginger and golden raisins. We aren’t gf or vegan and have a tree nut allergy so couldn’t use almond meal anyway, so I used one xl egg (I sometimes do the flax thing, but was lazy today), and 3/4 c all purpose and 3/4 c whole wheat flour. Also used a honey crisp apple grated instead of applesauce. So good!!

am I missing something or could my tablet not be displaying it properly? I see no oven temp

Dana, you nailed it with this recipe! I love these, and my non-vegan, non-GF husband said they are his new favorite muffins. Thanks once again for a fantastic recipe :) Keep em coming please!!

I just made these today and I loved them! They are moist, full of flavor and have the perfect amount of sweetness and nutrition without making me feel naughty when I eat them.

I made a few changes (coconut oil instead of olive oil, added 1tsp pumpkin pie spice, subbed out half the brown sugar for 1/4 cup coconut sugar and added raisins).

Thank you so much for this recipe, I have a huge sweet tooth and am always looking for nutritious vegan & gluten free recipes to try and this one is definitely a winner! I cant wait to bake more of your recipes this fall. :)

Drooling… Can’t wait to make these for the girls I nanny. I sneak in as much healthy baking for them as possible! My little trick that is mouth watering is to sprinkle a little brown sugar on the top (use less in the mix), makes perfect muffin tops or crust on bread.

Must find ripe bananas ASAP!

Thanks MB! Your recipes are awesome!

Weather is rainy, beginning-of-fall feeling here in the Pacific Northwest. These muffins and chicken soup were the perfect antidote last night for dinner. Thanks for a recipe with some ‘fudge factor’, cooks like me need that.

I tried these last night and it came out good except for a couple of comments

1. My husband thought they were a little dense.
2. The muffins stuck to the paper liners.

Any ideas what I might have done wrong?

These muffins were a big hit at a recent play group! In fact, everyone gobbled up these muffins, leaving the NON-vegan, NON-GF brownies that were offered alone. A couple adjustments/comments: I left out the almond meal (replaced with 1/2 cup oat bran) and walnuts, and added 1/2 cup raisins. I also found that I needed to bake mine an additional 10-15 minutes as they were too wet on the bottom. This could be due to my crummy oven, or because I used a fresh apple instead of applesauce? Any road, these are great, and will definitely make them again!

very good flavor. had correct temperature but had to leave them in for 30 more minutes… not done at all in the middle

Good Lord, these are wonderful! I used 1-1/2 cups of whole wheat flour instead of GF flour and almond meal, added raisins, and baked them for 20 minutes. Turned out perfect.

I’m super excited to make these muffins! Wondering the correct oven temperature? Reread the recipe multiple times thinking my eyes had missed it… :-) Thanks!

Goodness gracious YUM. I’ve tried many, many of your recipes with great success, and this one surprised me still. Moist, just-right-sweet, satisfying. I used a real egg from my own chickens, coconut oil, honey, coconut sugar — and instead of the 2T baking mix I subbed hemp hearts, just for a kick. Thank you for another wonderful, nourishing, reliable recipe!!

I am working my way through your recipes. Just made these muffins and they are amazing!

Oh my goodness these are delicious! I’m gluten free but not vegan so I used a regular egg, skim milk and decided to use coconut oil. Yummm!

is there any way I can make these without the banana? they look so good!

Made these this morning for my fellow lifeguards! They were SO GOOD and i can’t wait to make them for my friends when I’m back at college :)

Just made these for breakfast and they’re amazing! It’s been a struggle to find a GF + vegan muffin recipe that tastes like it isn’t GF and this one is it! It’s super moist and delicious. Thank you!

I made these muffins this morning and they turned out absolutely amazing!!! I’m so happy I found your blog, I will definitely be trying out more of your recipes.
I am not vegan, so I used honey instead of maple syrup and normal milk. I also used all purpose flour, since that’s what I had on hand, and they still turned out great!
Thank you for sharing!

Delicious! I’m pregnant and these are a great between-meal snack to keep me going. We’re not vegan or gluten-free and I successfully subbed 2 medium eggs for the flax eggs, regular milk for the almond milk, and a 50:50 mix of plain and spelt flour (which I discovered by accident works great for muffins) for a very tasty result. I think I’ve made these 3 times in 3 weeks?!

I just made these last night for breakfast for the week– they are delicious! I didn’t have enough of the gluten free flours, so I used 1/2 cup all purpose flower and 1 cup whole wheat flour for my muffins. Additionally, I used coconut oil instead of olive oil. I’m so happy with the way these turned out and look forward to incorporating other ingredients in future batches (raisins, chocolate chips, zucchini, etc.)!

I have a brother-in-law that is celiac and he told me that he was craving carrot cake. I think this would be the perfect treat I should bake him.

i love how your presentation celebrate the recipe your giving us. thank you for sharing your recipes, and knowledge of vegan cooking with those of us who are trying to make changes to a healthier way of eating.

These look so delicious! I’ve been looking for GF recipes that are kid-friendly, for my niece who is allergic to wheat. This gets bonus points for being vegan, since I can’t eat dairy or eggs.
Do you have any advice regarding substitutions for the almond meal? A few of my family members are sensitive to almonds.

I made these with regural flour (not GF here) and pecans (out of walnuts) they are fantastic!
Froze them up and I grab them from the freezer to take to work for a snack.

Will definatley make again and again!

I am assuming I can sub oat flour for GF flour mix? Hoping!

After making dessert muffins with butter and sugar it’s time for a healthy muffin! These look fantastic!

Hi! This recipe looks great, but is there a change for high altitude? Here in Castle Rock, Colorado we are at 6,224 ft!

Excellent kids love them. Thank you

Mhhhhmmm, these were delicious! I subbed the sugar for treacle, as it has some more benefits to it. Loved the idea with the grated apple instead of the apple sauce – never thought of it but it is such a clever hack. Great pictures – as always – too. It’s always a joy to visit your page and try your recipes and this one, for sure, will now be a standard :-)

What kind of GF mix did you use? Did it have Xantham Gum or not? I just wanna make sure, I’ve got the right kind of flour before I give this a shot.

I like the way you think. These look SO good. Love a good healthy hearty muffin!

Hello! These look absolutely fantastic. I saw the recipe on Pinterest and I immediately knew it was something I’d have to try. I love that they’re chock full of healthy ingredients! I really look forward to trying them.
Anyway, the main reason I had to comment was because I absolutely LOVE the recipe printing setup you have going on here! It’s normally such a hassle to copy and paste, or try to print a page without all of the headers and footers. Your way is so simple and easy! I was wondering if there’s a specific program or add on you use for this, and if you could divulge your secret! I’d love to have something like this on my blog eventually.
Thanks so much for your time. Keep up the great work!

These look amazing. I want to bake up a batch just to keep in the freezer & defrost when I want something sweet that’s not too unhealthy! Yum. And I loooove incorporating veggies into baked goods! :D I haven’t dabbled in GF yet though…

Yum! These look amazing! I have a vegan friend who is going to love these for sure. Can’t wait to make them for her :)

That’s my kind of on the go breakfast!! Looks great!!

I made these last night. I thought I had all the ingredients – but that red fruit in the bowl was actually a very ripe peach, not an apple! So, instead of heading to the store I just used the peach as a replacement and it worked great! Amazing recipe – my husband prefers these but the Banana Almond Meal Muffins are still my #1.

These look AMAZING! My fiance is vegan (I’m not), and we’ve both really loved everything I’ve made from your website. Neither of us are gluten free, so I’m wondering how I could adjust this recipe using regular flour? Would I just swap in regular flour cup for cup? Thanks!

I have to try this recipe! I love healthy muffin recipes. Mostly because I love muffins, but eating the healthier version always gives me the feeling that I am having a healthy snack in between. I just freeze them and then take one whenever I feel like it. : )

These look absolutely fantastic!! I can’t believe they’re vegan *and* gluten-free. They look like they have such great texture – can’t wait to try them!

Can’t wait to try these!

Hey guys! Can I just take a moment to tell you that I am SO glad I stumbled across your website!

After recently having to cut out a lot of diary from my diet and now been diagnosed as gluten-intolerant this website is an actual god send! So many recipe sites are so complicated and being an absolute amateur cook your recipes even to me seem simple! Can’t wait to try some out :D

Ooh yum… I’ve got everything for these in my pantry, time to get baking! :)

What a lovely recipe, too bad I already baked something for breakfast tomorrow :( Do you think I could sub sugar for coconut sugar as I don’t use cane sugar quite often?

Can I use a regular egg instead of the flax egg if I’m not gluten? (how many)

Ahhhh did you have fun in Portland?! I went last month and died, it was so fun. I didn’t to to Crema, but I did dessert it up at Nuvrei, Cupcake Jones, and Salt & Straw, which was amazing!! I hope you had a great trip!

Hey, I prefer not to use oil- how to I sub with applesauce? I saw the comment earlier but I didn’t understand the part about 1/8- isn’t it 1/4 cup?

Also, can I omit the mashed banana? Also- the almond meal? Is that necessary?

My mouth is watering already! They look absolutely delicious and a lot of those ingredients are staple items in my home already

Carrot muffins are one of my faves. The carrots add a natural earthiness and sweetness -plus, it feels like I’m eating carrot cake! What a deliciously healthy and simple recipe. Bonus points for minimal dishes! Nice!

Oooh! These have all of my favorite ingredients! Can’t wait to make these.

Oh my, those look tasty. Liking the potential walnut crunch!

I am so excited to try this muffin recipe! I love the ingredients and most importantly, the nutrition! I’m trying to use as little white sugar in baking as possible, so I love finding recipes like these.

These look amazing! I bet coconut oil would add a great flavor to them as a sub for olive oil too :D

They look amazing!!! But, I don’t eat any oils… any thoughts on how to substitute that much oil???

If it were only a tablespoon, then I could omit it or add applesauce, but 1/4 cup is a lot.

Thanks for any suggestions!

Hm, just thought… wonder if flax seed would work?

Oh man, these look so good. I love the picture of those carrots! Beautiful.

Apples, carrots, cinnamon, banana are just what I eat almost everyday, but I can’t think of a recipe to combine them all. I gotta save this recipe and also try to make it next time. Cheers!

I love the tri-color carrots! These look so pretty…AND delish. :)

Wow–I’m intrigued to try these. All my favorite things in one muffin and gluten-free? I’m in!

Oh my Gosh!! Totally my perfect muffin!!!

That carrot apple muffin looks amazing. This is the first muffin my doctor would approve for me to consume!

I don’t need to eat gluten free or vegan but even so I wouldn’t revert these to gluten containing or non-vegan because they sound so delicious as they are. They’re now on my autumn baking plans =)

I’ve been wanting a good GF muffin recipe, this one fits the bill, hooray!!!!!!!!!!!

Apples, carrots, cinnamon, banana, vegan, oh boy. So many amazing things about this recipe in one – love it! Pinned :)