1-Bowl Carrot Apple Muffins (Vegan + GF)

This was great! Thank you so much for the recipe!

Some modifications I made: I substituted the gluten-free flour for half whey protein and half whole wheat flour (since I’m not a gluten-free-er). It turned out great, if just a tad bit on the moist side. I did use two eggs instead of the flax egg, so maybe next time I’ll try just using the white of one? I also added some raisins to the batter at the end since I’m going to take these climbing.

I made mine in a cake pan, and they weren’t nearly as pretty as yours! I’m not much of a baker, but I enjoyed making these! Thank you!

Hi, Just made these and are in the oven (lucky they made it as the mix was so yummy)… i am waiting impatiently for them to cook:-) Thank you….
I made quite a few substitutions, as I am not vegan n didn’t have specified ingredients… ie… eggs, honey, soy milk, wholemeal plain flour, added desiccated coconut, ginger n nutmeg, sunflower seeds n sum walnuts to the mix, topped with slivered almonds n sum with walnuts (ran out of almonds)… Lets see how they turn out… Very xcited :-)

Today was the second time I made these muffins. The first time I think I messed up with ingredients putting more of oatmeal than needed so they turned out dry. Today they came out nice and moist. I used buckwheat flour instead of gluten free flour mix, cause that’s what I already had in my pantry. I’m on dairy free and gluten free diet because I am breastfeeding and my baby is sensitive to all these.

Mmmmmmmm so yummy!
I was searching the internet for recipes to use the left over pulp from my juicer and so glad I found this one! I LOVE the idea of flax eggs (didn’t know about this before). These muffins were so moist and hearty. One muffin and a cup of coffee is enough for breakfast for me and is now my daily routine.

I thought I’d share my alterations since I didn’t have all the ingredients on hand and I’m not gluten free:
-2 cups of apple and carrot pulp from my juicer instead of applesauce/shredded apple and carrots
-coconut oil instead of olive oil
-mixed maple syrup with honey to equal 1/4 cup
-whole wheat flour
-flax meal instead of almond meal
-added 1/2 tsp baking powder in addition to the baking soda
-pecans instead of walnuts (they got nice and toasted on top of the muffins mmmmmmm!)
-left out the sugar
-added 1/2 cup dried cranberries and 1/2 cup golden and brown flax seeds
* I did have to bake them for about 45-50 mins in a standard muffin pan however (they were still uncooked in the middle after 35 mins)

Id love to try these but I have intolerance to bananas, do you have an alternate I could substitute.?

Oh… I forgot to say that mine only took 20 minutes to bake. I used a 12 cup muffin pan and baked at 375 degrees as the directions say, but they were done in much less time.
(I also made my flour blend without xanthan gum and it worked fine. Unlike another reviewer, who had a problem with the texture when using different flours in her GF blend, my small substitution of 1/2 cup of sorghum flour for 1/2 cup of rice flour in the GF blend recipe worked just fine.)

I made these this morning and they are really good, moist, and tender, but still hearty and healthy! I made my own flour blend, as you suggested, but substituted 1/2 cup of sorghum flour for the white rice flour and 1/4 cup of the brown rice flour. I find sorghum works well in recipes like this. I also omitted the apple (high FODMAP) and used grated zucchini instead , as well as a little extra mashed banana (1 med banana), and substituted ground pecans for the almond meal.
I try a lot of gluten free recipes and many are often a disappointment and end up a waste of time and the expensive organic ingredients I use. Not the case this time. I felt more confident about making several substitutions after reading so many reviewers saying they did so with great results. The reviews are so helpful! Thank you!! I now have to try some of your other recipes

Made these twice already and they are the best, my 1 & 4 year old love them too! I didn’t add any sugar but instead added chopped dates, sultanas & coconut flakes to add sweetness. I used 1 mashed banana, 1 grated apple, honey, full cream milk, wholemeal flour and also added a pinch of ginger and nutmeg. Baked for appr 27min on 175. Super healthy and delicious. Thank you.

These are fantastic!
I used what I had on hand so subbed more applesauce instead of banana and used regular flour for the almond meal and gluten free mix. Bake less time when using all-purpose flour (mine took 25 minutes). So yummy!!!

YUM!

I’ve made these 5 times now. A definite favorite!
My kids like them, the hubby, my coworkers…this recipe is a real winner! Nice and moist, delicious, and relatively healthy! I used honey and cut it I n half the last time I made them – still sweet enough!

Thanks for a great recipe!

Amy

Did you have a non-GF version of this recipe posted previously? I thought it was on this site. I made it a year or so ago and I can’t find it anymore. It had apple, carrot, raisins, and an oat streusel.

I used a real egg, all almond meal for the flour, and didn’t bother with the additional brown sugar. I was missing oats too, so I added some extra almond meal. They’re a little moist, but still plenty sweet without the added sugar! I only had the maple syrup. Thanks for the tasty recipe!

Great recipe and wonderful texture. I cheated by throwing a bunch of carrots, pecans, and an apple into my blender on the ‘chop’ setting (it was smaller than shredded). It worked great though. Thanks!

Making these muffins was real fun! But at the end they didn’t bake through. I wonder why the outside was gummy like and the inside didn’t bake. The more I would keep them in the oven the harder they would get, but the inside still didn’t bake as it should be. I did everything by the recipe except for the favor mix, mine was 1/3 buckwheat 1/3 corn and 1/3 white rice… Please let me know cause I really loved this recipe!

I want to try these next weekend to take on a surfing trip. Do xou think i can put some walnuts in the dough? Can i substitue the raisins with more dates or some cranberry´s?
I would love to hear your feedback.
Thanks
Silvia

So excited about this recipe! I had some shredded carrots and beets, and some ginger left over (which I had chopped in food processor and squeezed out juice), and it worked perfectly in these muffins. I know muffins are quite forgiving when it comes to measurements, so I just kind of eye-balled most things. What a great way to get veggies for breakfast! The beets gave them a nice pink tinge. Thank you! Your cookbook is on my wish list!

This recipe is not for busy moms like myself, who juggle going to school, raising a baby, and taking care of the house and three dogs, because between grating, measuring, and baking it took me over 2 hours to make these little morsels. So I am not sure what the author means by “15 min prep time”; my prep time was 1hr 30 min. However, what came out of the oven was totally worth the investment of time and effort. The muffins came out tender, fluffy, and delicious, not too sweet, not too bland. Just the way I wanted them.
Given the fact that I did not follow all the proportions exactly by the recipe and I made some ingredient swaps, like subbing oats with raisins, quinoa flour for almond meal and gluten-free flour blend, and using two regular eggs (I am not vegan) instead of flax egg, the muffins still came out with a great texture and tasted amazing!
Thank you so much for the recipe! I found my new favorite.

I made these this morning, but instead of the milk, almond meal, flour, and oats, I used 1/2 cup arrowroot starch, 1 cup soaked whole buckwheat, and 1 cup soaked whole millet. They turned out amazing! I know these are a lot of changes, but really I just used whole grains instead of the flours. I processed the wet grains in food processor for a few minutes, then added all the other ingredients. Thank you for a good base to work with!

These muffins are decadent! Such a great recipe! I did not have a banana so I used a grated apple in its place. I had cashew milk on hand so I used that instead of almond milk. These muffins are flavorful, moist, and you would never know they are gf or vegan! Fabulous recipe! I cannot wait to make them again and share them!

These look delicious! I’d like to use pasture raised eggs, but how many?

Baking up some of these right now! I’m new to gluten free arena so figured baking up a batch of these would be a nice start. House smells bomb already!!! I used coconut flour instead of the almond flour, grated an apple instead of the apple sauce, use chia egg mix instead of flax seeds and added some vanilla paste. I’m looking forward to the end result! The batter tasted good so I’m sure the end product will be great! I will keep you posted :) thanks for sharing!!

Hi Dana, Thanks much for a healthy muffin recipe. Been hunting for long. One quick question. Can i replace banana with anything else (don’t like ’em much, like at all) Or can i completely forgo without changing/adding anything else?

I make these all the time, they are so good. And my kids love them :)

I also used normal flour instead of gluten free flour and almond meal- which clearly didn’t make a difference. Love.

I used pear instead of apple, however, these were absolutely amazing. Definitely a favourite from my family and I! ❤️

Hi Dana!
I love so many of your recipes. I just made these muffins and they are so so good. Have you ver tried them with less sugar? If I did cut back on sugar which one should I cut or reduce?
Thanks
Jeannie

Thanks for sharing this recipe. I made a few adjustments and the muffins still came out delicious. I used 1 flax egg and 1 egg, and substituted coconut flour for the almond meal, since I didn’t have that. I also added cranraisins on top before baking. In the future, I will soak them first to soften them and mix them in. It’s a great recipe and very flexible. Mine took 43 minutes to bake and were still a little too moist in the center, but I didn’t want to burn them. Another time, I’ll bake them 45 minutes. I’m at 4500 feet, so that and the gluten free flours, and my unpredictable oven temperature may be the culprits for this.
How do I upload a picture?

These were amazing!!! Whole family devoured them. I wonder could I use vanilla extract instead of cinnamon in the next batch? I want to make some today but have no cinnamon left :p

Thank you for such a FANTASTIC gf carrot muffin. Easy to make and delicious. Love your recipes. ..please keep them coming. You’ve renewed my faith in GF baking☺

These are outstanding. I made one batch for a birthday party and had to instantly make another one because I ate too many. This never happened before with a vegan recipe. Highly recommended: Cut the brown sugar in half and drizzle with a cardamon vanilla icing (freshly ground cardamon, vanilla, icing sugar, some coconut oil, almond milk).

Could you use dates instead of sugar?

I made this in a loaf pan and it turned out SO GOOD, I halved the amount of brown sugar and maple syrup and it was just perfect. The walnuts were crisp and the texture was rich and moist :) I loooove your recipes!

Oh my God, Dana. I’m doing a bake sale, I found your recipe about 40 min ago and i’m currently waiting for them to come out of the oven. The batter is heavenly. I could just eat it with a spoon (i’m totally not doing that right now… haha…ha) All I can say is Oh. My. God. So good! <3

Hi, I am planning to make these for an aunt of mine who is GF, allergic to eggs and flax. What can I sub with ? TIA

These are in my oven right now . The house smells amazing !

I make these muffins every Sunday, so the kids and I (YES! My kids love them!!) can eat them for breakfast, snack, whatever all week long. I throw in a bag of frozen raspberries and they turn out PERFECT! I’m a dairy-free, GF, vegetarian so this recipe is what I’d been desperately seeking! Thank you!! (And try with the raspberries!!)

YOU DID IT! I have been trying carrot cakes recipes for a couple of months now, and this is THE BEST! The best is texture, in flavor, in consistency… I want to eat it every day! Thank you!

These are awesome. I tweaked the recipe a bit so that I could use what I had on hand: I glutenized it by using all purpose flour in place of both gluten free flour and almond meal and subbed the banana for more apple. Turned out great!

Hi,
I am Not Gf.can i use whole wheat four?thx

Just made these and realized halfway through my bag of flour was empty (oh no!). Ground up some more rolled oats into flour and used that, and they still came out crazy delicious

Have you ever tried making these with like oat flour or almond meal instead of the gluten free flour mix? If not, do you have any recommendations on how to do so?

I need some help….how would I sub date paste in this recipe or any of your recipes that call for sugar?

Also….can I sub coconut flour for the almond flour?

Thanks ?

I love love LOVE your website!! My family is not vegan, but your recipes are so delicious, no one seems to miss the meat/dairy/etc.
I made this recipe to appeal to my picky toddler and she is gobbling one up as I type this. I made some substitutions because of what I had on hand (namely pineapple instead of apple and dates instead of brown sugar), and they are still glorious. Thanks for being a big part of our family’s meal time!

These are the best muffins. Moist, delicious, crave worthy. I add the nuts to the mix and add extra. My children ask for these every week. Perfect breakfast or snack. I’ve used different types of flour if I don’t have what the recipe calls for and always turns out GREAT!

Mmm! I am eagerly anticipating the carrot loaf in the oven. This recipe, and so many more on your web site are lovely. And the beautiful photographs! Very inspiring. One request I have, though, is for a second “printer-friendly version” button closer to the top of the page, maybe below the title. I appreciate all your wonderful photographs but sometimes my Internet connection is very slow! (i’m sure others find themselves in a similar dilemma). Thanks once again!

these look amazing
but I was just wondering, can I substitue the rolled oats by something else and the almond meal?
I live in belgium and I’m not sure I can find these 2 ingredients.
It doesn’t have to be gluten free

thank you so much for this great recipe :-)

Wonderful recipe!!! So good it’s our new favorite muffin! I subbed 2 eggs for the flax eggs; ground oats for the almond meal; used real milk; doubled the cinnamon and added ground cloves, allspice, & ginger. (I’m not vegan obviously.) It made 23 muffins (oiled the tins/no papers) and I baked them a total of 25 minutes. There were only a few left an hour after baking them–my boys LOVED them with vegetable soup tonight! Gorgeous color and a real treat with walnuts pressed into them. Just great!!! I may lightly frost the remainders with cream cheese frosting tomorrow for a dessert.

I’ve made this recipe several times, first as a loaf, then as muffins. I have to say it is without a doubt my favorite quick-bread/muffin type recipe! The loaf was good, but the muffins hands down have the best texture of any gf baked good I’ve made. I love how they’re not too sweet, just enough to satisfy a sweet tooth craving without guilt. Basically I’m in love.

I wanted to make this for a long time, and today I finally had the time to bake. This was very easy to put together; the directions are simple to follow and everything goes in the same bowl. I decided to bake this in an 8×8 pan instead of making muffins. They came out so delicious, and fluffy, and moist.

I also made several substitutions. I am not vegan or GF, so I used two large eggs, regular milk, non-GF rolled oats, and non-GF flour. I also omitted the almond the almond meal and subbed the same amount of flour. My last substitution was using pecans on the top instead of walnuts.

This took 1 hour to bake. I started with 45 minutes and then did 5-minute increments after. I really like that this recipe is so easily adaptable to diets that are not GF or vegan. I will definitely make these again.

Thanks, Dana. I’ve just become vegan and this was my first ever vegan bake. They were surprisingly delicious! I will be trying out some of your other recipes…

Hello there! My friend and I aren’t vegan but we absolutely loved making these Majestic Muffins! Just wanted to say that these are the healthiest and tastiest muffins we have ever set eyes upon! In fact, these have become the only muffins we eat, and even our vegan friend is obsessed with these! When not giving these to my vegan friend, however, we must admit we like to add an egg as it really strengthens the mixture. Cheers to a fantastic recipe! Carry on your good work for the new year!!

Chiara & Clare :)

Dana, your recipes are amazing! These are brilliant… So delicious and nutritious too. Have been a big hit in our household!! Now am planning on doing the zucchini cake muffin style. Thank you for sharing so many amazing ideas and recipes and inspiring my cooking each day!

Yum! I made these with the following substitutions:
* Instead of flax egg, I used baking powder, oil and water ‘eggs’
*Crushed gluten free weetbix instead of oats (can’t eat gf oats either ): )
* Soy instead of almond milk
*1/4 cup more of apple sauce instead of banana (didn’t have any ripe enough)
* halved brown sugar because apple sauce was sweetened

They turned out a little odd but I think that’s the gluten free flour I used – has a weird taste to it…
All in all I’m quite happy with the resulting muffins :) Will make again!

I’ve made these twice now and have gotten huge “yum”s and “thank-you”‘s from my kids. These muffins are delicious and will be prepared frequently in our house now! Thank you for sharing!

So glad I found you. I love all your recipes. You are my go-to recipe site! Thanks so much!

I made these muffins tonight and they were hands down the best gluten free muffins I’ve ever had, and not too sweet. The consistency was a slightly crisp outer shell with a soft and crumbly (in a good way) middle. I added cranberries, and they were a nice addition. I’ve been gluten free for a while and one of my big cravings has been for my homemade muffins I used to make my kids for breakfast, and these muffins were perfectly satisfying! As a bonus, my kids ate them with rave reviews.

Love it, i didnt bake much since I become gluten free (3 years) . This is absolutely wonderful recipe and loved how much soft and spongy texture it had, I will def try other recipes from your site. . I didn’t have almond milk so I substituted it with 1% regular milk. No other substitutes. I only baked for 25 minutes , could have used 2-3 minutes less too. My 11 year old loved it but recommended adding some chocolate chips next time -lol.

I still make these without the olive oil? Thank you.

Do you have any substitutions for the oats? Just found out I’m allergic to them too :/

I only eat natural sugars. Can I exclude the brown sugar or replace it with an unrefined alternative? I would love to make these!

These look amazing (I have a LOT of carrots I need to use up!) Will they work (AKA still be tasty) if I cut out the brown sugar, or reduce it to 1 Tbsp? I’m fine with natural sweeteners but try to stay away from the good stuff :)

Hi! I love your website and all your recipes. I want to try this gluten free muffin recipe for daughters birthday as she is gluten sensitive, but she is also allergic to flax. Can I sub real eggs, how many will I need? and how long should I bake – I don’t want to overcook eggs (don’t like the eggy smell).. Thank you so much!

Hi! My daughter can’t eat nuts- what can I substitute for the almond meal? Regular flour?

Hi,

I am making this in mini cupcake versions for my Sons school Winter potluck.

Is there a way I can decorate the cupcakes. I thought of cream cheese. But is there any other healthy nut-free way I can decorate it.

Regards

Will be making these for sure! Has anyone made these into mini muffins?? Planning to make some for my one year old for easy on the go snacks. Just wondering what the baking time would be….thanks!

These are great! i even substituted quinoa for the oats (since i didn’t have any) and it worked fantastic! love these they taste so wonderful and made me feel good about eating something healthy!

I had so many carrots lying around I had to find a vegan muffin recipe and these were perfect even with the addition of pumpkin. I also drizzled some date butter on them for some extra sweetness.

Hi, can I do it in a pan 9×5 ??

These look delicious! Can you use coconut oil as an equal substitute for olive? And I have coconut nectar “syrup” not agave. Would that work? Thanks

Just put these in the oven. I used a large egg and omitted the brown sugar because I wasn’t looking for super sweet. Then I put some on to with the walnuts. Can’t wait to eat one but the waiting time is almost as long as the baking time! ?

I made mine at 190°C , substituted almond meal for half buckwheat flour / half various nut flour and they only needed 16 min in the oven! I wonder why so little??? Anyways, super excited to try them :) thanks

This recipe was great! We used rice milk and it turned out fabulous!!

My daughter is allergic to both banana and nuts do you have another way to make this recipe?

I subbed wholemeal flour, but my muffins took 45 mins to cook through!they were absolutely delicious once i finally got them baked :)

These are delicious! I made quite a few alterations, and was very impressed with the outcome. I used Bob’s Red Mill gluten flour mix, pumpkin instead of banana, added a dash of ginger, zest of a large orange, and 1/4 cup orange juice in place of half the almond milk. I also used pecans instead of walnuts. I’m trying to cut back on gluten and this was the first gluten free muffin I attempted and I’ll definitely be making them again :-)

These are lovely! :) Dana, could you tell me the dimensions or your muffin tin / tray? I need to buy one of those, but the sizes are so different. Thank you!

Oh, so good. I’m learning you like your muffins sweeter than I do, so I used only 1/4 cup of coconut palm sugar instead of the 1/2 cup of brown. Another stellar recipe, and I appreciate that your posts are always loaded with tips and versatility.

I am new to gluten free baking but I made these last night. I used 1 large egg, maple syrup and added some red mill shredded coconut moisten with a little water. They are delicious! Next time I make them, I will double the walnuts on top! I took a picture of them but don’t see a way to upload it. I cooked them in a convection oven which converted the temp and time for me. I took the muffin tin out after cooking and left it overnight. I’ll be making these again!!! My husband liked them too.

WOW!! These muffins are out-of-this-world delicious!! I’m so glad I found your website. I never enjoyed cooking or baking until I found your website :)

Thanks for this great recipe! I made these with oat flour and white whole wheat flour instead of the meal and gf flour. I also added a little ginger and nutmeg. Very moist and delicious!

I don’t have all the gluten free flour ingredients, can you sub regular flour or another gluten free flour? I have almond and garbanzo bean flours as well as regular all purpose flour.

I looked at the other comments and got my answer! Thanks! Can’t wait to make these!

what could I use in this recipe instead of almond meal and almond milk to make it nut free?

Sooooo yummy! I had to use coconut flour I also upped amounts of flours as no GF oats, they are crazy expensive in Singapore and I will be making them again! Thank you!!

Made these with regular flour, oat milk and roasted almond meal, and I topped them with slivered almonds and sunflower seeds. They are yum :~)

I have tried this recipe twice so far (and also shared with my co-workers). Every time they come out fantastic! It’s like a banana carrot cake muffin and has just the right amount of sweet. Thanks for posting this! I am adding it to my favorites to put into rotation!

If you are going to any kind of brunch or potluck this is such a perfect thing to bring. It’s healthy and delicious and no one will believe it’s gluten free!

We aren’t vegan or GF, but this recipe sounded so yummy I wanted to try it. I used 2 eggs, 1 banana, maple syrup, unsweetened applesauce, brown sugar, grated baby carrots (WOW that took a long time but it was all I had!), old fashioned oats and just 1.5 cups unbleached flour. Cooked them for 37 minutes. They turned out great!!

Made these this morning only substituting an egg for the Flax….super moist and delicious! Thank You

what can i use as a substitute for the almond milk?

My hubby birthday is here, and he loves carrot cake but we eat very healthy now due to choice and diet must, and I thought your recipe sounded GREAT. They turned out awesome!!!!! I will def make these often as they are yummy and healthy. I did use one egg as I didn’t have any ground flax seed on hand, and my coffee grinder was packed away in twilight zone. Thank you for sharing. (I have tried to print this many times and couldn’t so had to hand write it down. :( )

I just made these, followed the recipe exactly, and they turned out fantastic! They are just a tad sticky on the bottom but it’s dry out here in the desert so they may get dryer by the end of the day.
Thanks for the recipe!

Fantastic recipe. I used whole meal and it came out super delicious.

Thank you!

New to GF recipes… My wife is also allergic to oats, what would work in place of those?

My two kiddos (5 and 3) and I made these this morning in texas sized muffin pans and they were SO good! Seriously, so good. I think we will be making these on a reg basis for sure :) Thank you so much for this wonderful and delicious recipe.

Made these with leftover carrot shavings from our carrot not-dogs and they were delicious! Finally, we’ve found something to do with all of those leftover carrot bits other than juicing! One note: We used regular flour instead of GF and found they required 40 minutes of baking time.

Just made these! I have not loved some vegan baking recipes in the past, but the texture of these were great! Perfect amount of chew and density. I think the amount of sweetness was perfect but if I make it again I may a little bit more cinnamon. I also added some shredded coconut, vanilla extract and ginger.

Can I use my own gluten free flour blend?
I have a favorite from my grocery store, you think it will turn out?

I don’t have any almond meal (and my grocery store does not have it) so can I replace almond flour with all purpose flour?

Dana, thank you very much for this recipe! Its too simply delicious! As it was already said above I also replaced gf flour by whole wheat and it still worked out. Great lunch/snack kids idea as they are not packed with tones of sugar.

Made these for my 2 year old today. He adored them as did I! I made a few tweaks because of what was on hand. I used chia eggs instead. I used honey not maple syrup and a bit less than the 1/4c. I used coconut flour instead of almond meal and coconut sugar instead of brown. They turned out wonderfully! Thanks for this keeper.