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).
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.
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.
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.
You’re going to love these wholesome, fruit- and veggie-packed muffins. They’re
Tender and light
Fluffy
Golden brown
Perfectly sweet
Loaded with carrot and apple
Wholesome
Hearty
Satisfying
Healthy
& Simple
Keep these muffins on hand for a quick, on-the-go breakfast or snack. I love packing these when we’re going on trips instead of having to buy super sugary and processed alternatives.
If you make this recipe be sure to take a picture and tag it #minimalistbaker on Instagram! I love seeing what you guys cook up. Cheers!
1-Bowl Carrot Apple Muffins (Vegan + GF)
Ingredients
- 1 ½ Tbsp flaxseed meal (to make flax egg)
- 4 Tbsp water (to make flax egg)
- 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 ½ tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup plain almond milk (unsweetened)
- 1 heaping cup (packed) grated carrot
- 2/3 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1 heaping cup gluten-free flour blend
- 1/4 cup raw walnuts (chopped // for topping)
Instructions
- Prepare flax eggs in a large mixing bowl 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.
Video
Notes
*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.
Brooke Carroll says
I made these and they are absolutely delicious! They are moist and flavorful. I am not vegan, but was looking for something gluten free, because my husband and I try to limit our servings of wheat per day. Changes I made: I used 2 large eggs in place of the flax eggs. I used a large whole apple and chopped it up in the food processor. I only used 1/4 cup brown sugar (along with the 1/4 agave). I used regular whole milk. I used 1 1/2 cup of grated carrots (again, chopped them up in the food processor). Finally, I used flax meal instead of almond meal.
Sylvana says
I’m making these for my son’s class this week! He was assigned apples as his ingredient to share.
Would it be ok to add very small chopped/ diced apples instead of grating them? I want the apples to stand out :)
Thank you! LOVE ALL YOIR RECIPES!
Hi Sylvana! We haven’t tried it, but it should work! Report back on how it goes!
Cynthia says
Made these but with one egg instead of the flax egg. They were very delicious, tasty and moist. Love them – one of my favorite muffins.
Susanna says
Just baked these muffins, and the smell is just amazing! Can’t wait to eat them!
Thanks for sharing the recipe!
DJ says
These muffins are delicious! I baked them last night according to the recipe (the only change was that I added about 2/3 cup of mashed bananas as I had extra). I served them with some peanut butter on the side, and I’ve frozen half of the batch for next week :)
Heather says
Amazing! There is some almond meal in the pantry I’ve been trying to use up and these muffins look like just the ticket – super yummy and healthy. After reading the comments I’m going to try and whip up a batch with whole wheat flour and non-flax eggs. We’re not vegan or GF in our house (although we like lots of food that is) so we don’t have all of the ingredients on hand. Thank you to all of the other commenters for sharing your tips and to Dana for sharing this recipe!
LW says
We just went gluten free for my 1.5 year old, and this was my first attempt at baking GF! I had to make a couple substitutions but the flavor ended up great and my baby LOVED them! Thank you for your recipe, it’s a snack I don’t have to feel guilty about letting her eat! =-)
Kelli says
I make these and they might just be my favorite muffins ever! I added unsweetened coconut and raisins and they turned out great.
stacy says
I have an almond allergy..what could I sub for the almond meal?
Hi! Check out our recipe FAQ!
Jenn says
I would like to make these muffins but dont require them to be GF. Can I substitute the GF flour blend for regular flour at a 1:1 ratio?
Hi! Yes you can!
Katie Covell says
Hi! If I want to make this recipe almond free, can I use soy milk and the same amount of flour as almond meal?
Hi! Yes you can!
Hannah says
I feel like flax eggs never work for me, can I use any other egg subsitute?
Hannah says
If I don’t need this to be glutenfree, can I simply leave out the almond meal and glutenfree flour and use all-purpose flour instead?
Hannah says
Okay, sorry, I just found the answers to both questions in the comments…!
Jody says
These muffins are absolutely amazing! I have been making them almost weekly. They are sooooo delicious and much healthier than the ones I was buying at the grocery store! Thank you for sharing!
Arlene says
This was so delicious! Better than I thought it would turn out. Thanks for the awesome healthy recipe! :)
Jenny says
Hey there! I am looking forward to making these muffins for my children (1 is 2 years of age).
Q1: Would I be able to eliminate the brown sugar since there’s other sweeteners in the recipe (ripened banana, apple sauce, maple syrup)?
Q2: Would I be able to use whole wheat flour? Instead of the GF flour blend? (we are not a GF household).
Thank you!!
Hi Jenny! You can eliminate the brown sugar and add a bit more banana. Also you can use whole wheat flour as a substitute!
Meghan says
My little one can’t eat eggs and I was looking for a yummy recipe for muffins that might also make yummy and healthy “cupcakes” for his birthday. He loves these as a snack and they were super yummy with some cream cheese frosting!
Katharina says
Made this as a loaf with an additional 1/2 cup each of walnuts & raisins in the batter! Took about 1 hour and 10 minutes and came out perfectly! So moist and delicious :)
Elizabeth M says
I had carrot pulp from juicing and this recipe popped up on my search to use it AND my 6 year old daughter wanted carrot cake…so we agreed that this was a “must try.” Her review is “thumbs up, awesome!” I did have to sub some items since my almond milk won’t be ready until tomorrow and I’m out of flax seed. I used two organic “whatever the farm sent-sized” (large?) eggs in lieu of flax egg. I used fairlife whole milk vs almond, coconut oil vs ovoo, carrot pulp with 2 tbsp of the carrot juice added back vs grated carrot, one whole pink lady apple blended in the ninja, I blended almonds into almond meal in my ninja and I used half whole wheat and half unbleached flour. I adjusted the dry ingredients down a bit, because of the carrot pulp I used versus the grated carrot. It filled the 12 tins perfectly. I only had to bake in the 375F oven for 26 minutes. Thank you!!! This recipe allows you to do so much with it!
Jen says
I made these with regular flour, shredded coconut instead of almond meal, and added vegan chocolate chips for my kids who scoffed at carrots in a muffin. They turned out great!
You are my absolute FAVORITE recipe author/goddess. Thanks for another hit!
Suzy says
I made this recipe this past weekend and it turned out wonderfully! The muffins were so moist and delicious. I will be making these again soon! Thanks for always posting such great recipes.
Tara says
My son is allergic to bananas (and avocados so I can’t sub that either)…could I use more flax egg instead? Thank you!!
Hi! Perhaps 1/4 cup of apple sauce or pumpkin puree in place of the banana?
Erin H. says
I made this the other day and it was amazing! I didn’t have any flax on hand so I subbed the flax egg with 1/3 Cup Vega Vanilla Protein and Greens Powder. And I used a mix of Sprouted whole wheat and regular AP flour. Also don’t have a muffin pan so I baked it in a square 9×9. I was a little worried making so many changes but it came out perfectly. I have so many carrots in the fridge I will definitely be remaking once the first batch is gone :)
Melody says
How long will they stay fresh? I would like to bake them on Friday and serve the on Sunday morning?
Erin H. says
I made them on Monday and just kept in the fridge and they still tasted awesome this morning (Wednesday)!
That should work! I’d refrigerate for sure though to keep them as fresh as possible.
Morgen Pack says
Second time making these! They are so good, super moist and I subbed in shredded apple for applesauce, and added some cloves and nutmeg. Would highly recommend!
Cindi says
The unit is missing from the flax eggs. Is this Tablespoons?
Nancy Fricker says
My husband DOES NOT like bananas…. What would you suggest as a sub. ?
It is June 30th & I just found this recipe… I will be making these muffins this coming 3 day week-end :)
Check the comments for subs!
Priska says
Hi from Indonesia! I’ve been following your blog and this muffins made my day. I am not a big fan of baking, but this one is exceptional. Thank you so much for sharing!
Grace says
I’ve made these twice already and they are delicious!! I used zucchini instead of carrot this time and they tasted just as good (:
Brianna says
Hello!! could i use almond flour instead of almond meal?
Hi Brianna! That should work fine, but the texture of your muffins may change!
Katie McVay says
Great muffins! I made a couple of substitutions – used a whole banana instead of measuring out 1/3 cup; used 1/2 cup medjool dates in place of the brown sugar; chia instead of flax (and I didn’t let them gel in water – just threw them in since I was already adding extra liquid with the dates and banana). I combined all the wet ingredients in my vitamix because I hate mashing bananas and grating carrots.
Also, I’m not gf but love recipes with almond flour. I used 1/2 cup ap flour, 1/2 cup whole wheat, and 1/2 cup almond flour.
I ended up with delicious muffins that I feel ok giving my toddler for breakfast.
Kerry says
Hey all, I am not gluten free or vegan so I made this without those considerations. I used 2% cow’s milk, and hen’s eggs for the dairy. Instead of GF flour blend I used the requisite amount of almond meal and then did a 50-50 mixture of pastry flour and all-purpose whole wheat. Also should note that I did half coconut oil and half olive oil for this one as I ran out of EVOO. I also added about an 1/8 cup of grated fresh ginger for funsies.
Results were FANTASTIC!! I only needed to bake them for 30 mins flat and they were PERFECT. They are fluffy on the inside and crusty on the outside, and rose up perfectly!
Thanks for these wonderful recipes, Dana!! I’ve been following this site for a few years now, and have made a bunch of your recipes with various success, mostly due to my experimentation and flagrant (but respectful) disregard of vegan and GF needs, unless cooking for those who are one or both. :D
Thanks Kerry! xoxo
Lili says
These came out great !
CrazyMittenCafe says
These are delicious! Quite easy too, though if you don’t have GF flours then you’d best be prepared to spend a fortune on getting some (lucky for those of us that need to do this, they’re great muffins and we will want to make them again).
Ali says
these are probably my favorite muffins, ever. I like to always have a fresh batch of muffins made on the weekend to get me through the week. I have these in the oven now as my second batch! This time, I made them with whole wheat flour, and more applesauce instead of banana because all of mine were green. Oh and a regular egg instead of flax. Plus some golden raisins. I hope my substitutions are not sacrilege! These are amazing!
Daisy says
These muffins came out delicious! I didn’t have a banana so I used a pear instead and a large apple instead of the applesauce. Wow! They were good. Thank you for this recipe. I’ll definitely make again.
Em says
Do you have any suggestion for substituting almond flour with non-nut flour? If you do, please let me know. Thank you.
Hi Em! Check the other comments as people had success with this!
Jessica Vargas says
Hi Dana! I have made these muffins so many times! They are so so delicious! I’m thinking if using this recipe to make a 6inch smash cake for my sons first birthday. I will use any left over to make a few muffins. Would you have any recommendations for adapting the recipe to a 6 inch cake? Thank you so much!!!
Hi Jessica! Bake for 35-45 minutes and check every 5 minutes after that!
Laura says
What a great recipe, the whole house loved it!
Kayla says
Yum!
I added more spices, raisins, used a bit less sugar, and am calling them carrot cake muffins. I actually plan on making these for my birthday next week, adding some vegan “cream cheese” frosting and calling them carrot cake cupcakes. Love them!
Kathy says
Hi! Can these be made with Energ-y egg substitute? Also, I wanted to use trader joes gf all purpose flour. I know you make our own, but do you know if those would work?
Thank you!!!
Kathy says
Or can you recommend any gf flour that I can purchase. I’m new to this so I’d feel better going with a gf flour blend that’s premade. Thanks!
Melanie says
Is there any substitute for mashed ripe banana? I haven’t eaten a banana in over 30 years (seriously)! This has hindered me from making MANY recipes over the years. I’d be glad to learn of a substitute so that I can tackle this (and potentially other) recipes calling for mashed ripe banana. Thanks in advance!
Hi Melanie! Check the comments to see what other people had success with! Good luck!
Nadia says
I just made these muffins and they came out amazingly, super moist as well. I added some chopped dates, walnuts, nutmeg and vanilla to the mixture for some extra flavour. Don’t know why I never thought of adding grated apple for some sweetness, great idea. Thanks for the recipe!
Kirsty says
I made these with chia eggs in stead of flax as i am out of flax and i left the sugar out, with the syrup and apples there is no need for it. They were so good, moist and perfectly sweet. Thanks for the great recipe.
Jenna says
I would like to make these muffins, I was wondering if there is a type of flour that I could use such as coconut flour to substitute the flour blend. I am not gluten free, so purchasing the separate ingredients to make the blend for muffins seems a bit over kill for my tight budget but still would prefer to use a healthier option than an all purpose flour. What would you recommend for the best texture and how much?
Hi Jenna! Check the comments above as others experimented with different flours. Both all-purpose and whole wheat work well and then some people used coconut flour. Good luck!
Kristin says
These just came out of the oven about 30 minutes ago and I’ve already eaten two. I made some substitutions with what I had on hand. I used eggs instead of flax eggs, apple butter instead of mashed banana, flax meal instead of almond meal and opted for the grated apple instead of apple sauce. The results were amazing. Moist, not super sweet, fantastic texture! Thanks for sharing!
Kristin says
Oh! And I used coconut sugar instead of maple syrup and brown sugar.
Kara says
Seriously in love with this recipe–I was jonesing for a dense carrot cake loaf studded with walnuts and this recipe totally fit the bill, I added a handful of golden raisins and some nutmeg to up the ante even more. I don’t know why I even bother cutting slices, I should just sit down with the pan and a fork and have at it.
Karen says
I bake muffins every weekend for local homeless people. I made this recipe last week but used spelt flour and added raisins. They came out fantastic and asked if I’d make them again…. currently making them a second time. Thanks so much for a wonderful healthy recipe!
Clarissa says
We are allergic to all fats or non-heme proteins, so I was especially intrigued by this recipe. My second daughter is allergic to bananas as well so I subbed in grated cauliflower instead. We used normal flour, whole wheat flour (in place of almond meal), oatmilk, and a splash of OJ. Fingers crossed.
Clarissa says
Cauliflower! Who KNEW! The consistency is perfect! I also forgot to add that I used Ener-G egg replacer because we are allergic to seeds. And Also, he muffins burnt on top and bottom? I’m thinking my oven was too hot. BUT THE INSIDES were so good. I’m going to make them in the morning with maple syrup instead of honey for my sixth month old! Yummy.
Anne says
These are just as wonderful as your other 1-bowl muffin recipes. Thanks for such an amazing collection of easy, go-to recipes.
Amanda says
Looks amazing!! If you’re not GF can you just use regular flour in this recipe? Has anyone tried it without GF flour? Thanks! Xx
Sandra says
These are fabulous. Just made them today. We really loved the walnuts on top. Super moist and delicious. I appreciated the one bowl directions too, thank you!
MPK says
Tried this today. I am pleasantly surprised by how delicious they are. I will try to tweak the recipe to leave out the brown sugar – but I loved it.
Karen says
Do you think GF Oat flour would be a suitable replacement for the blend?
Hi! I haven’t tried using just GF Oat flour but if you do, report back on how it goes!
Alexa says
These. Were. Awesome!! I’m going to have to double the recipe from now on. Thanks!
Suzanne Favreau says
I made these muffins this afternoon. I have to limit egg consumption and avoid dairy so I’m always on the lookout for recipes that do not include those ingredients. Since I don’t have a problem with gluten, I did not use GF ingredients. I added some golden raisins ‘cuz I love them. This is a terrific recipe…the muffins were delicious!! Thanks so much. I do love your recipes.
Jotvinge says
I was looking for a carrot muffins without eggs recipe. I am not vegan, I just ran out of eggs. It just happened that I had all the ingredients. Except, I used real milk, instead of almond milk. The muffins came out perfect- very moist and delicious. Thanks. Saved a link to your site for later use.
Alli says
Ok, straight up – this was the best muffin I’ve ever had. Gluten or no gluten. Dairy or no dairy. It tasted amazing, and I felt good about the ingredients list. Usually I have to modify a recipe to fit my dietary needs, but it never tastes quite like it should. This – if I didn’t know it, I would have no idea it is gluten-free and dairy-free!
I did make one small change which was to use 1 large egg in place of flax eggs. Other than that, made as directed and they were done in exactly 30 minutes. Moist, delicious, healthy… you’ve got to try them!
p.s. thank you Dana for requiring people to actually make this before reviewing. It can be frustrating to read a million 5 star reviews that say something the to effect of, “Sounds delicious! Can’t wait to try!”
Alea says
Amazingly moist and so delicious! I juiced in the morning and saved the carrot, apple, ginger, orange pulp and used that for the grated apple and carrot section of the ingredients. It turned out amazing! Did some substitutions and used 2 egg hens (instead of flax egg) and all purpose flour (instead gluten-free flour) and it was still
so yummy.
Thank you for sharing this recipe! Will be making these muffin a lot.
Tyanna Clark says
This recipe was so deliciously! I am in love with your vegan recipes, all the ones I have tried are so good for instance the vegan pumpkin pie and cinnamon buns rolls! Keep up the great recipes.
Elizabeth says
I recently had to go dairy free and mostly gluten free for health reasons and I’ve been missing baked goods. I just made a batch of these and they are WONDERFUL! I added a touch of nutmeg and cloves for a little extra flavor, but changed nothing else and they are so delicious :)
Thank you so much for this recipe, it’s like having a bit of old muffin goodness with a healthier twist!
Ruth says
I just made these for myself and my toddler and we both LOVED them! I had great success swapping out the brown sugar with coconut sugar, I just let the coconut sugar rest for about five minutes. We’re not GF so I used whole wheat flour and adjusted baking time, but I did add some flax meal for nutrition. These are my new favorite go to, thank you!
Sharon says
Hi there…I have made several recipes for your website…all delish! Question about GF flour blend….can I use regular flour instead? Thanks! Sharon
That should work!
Tanika says
I don’t have the ingredients to make gluten free flour. Can I substitute the Gluten-free flour with all purpose flour or spelt flour? If so do I use the same measurements?
Yes, that should work! Same measurements.
AS says
hello lovely recipe. although it tasted brilliant, mine turned out to be very oily! why could that be?
Hmm, not sure! Did you change anything?
Lara says
These look delicious, thanks for posting!
Brigitte says
I just baked these today , I used quick oat and whole wheat flour , I don’t eat GF and I didn’t have this kind of flour . They look really good , but the batter was very thick I was wondering if this is because of the none GF ingredients I used ..I also baked it in my convection oven for 23 minutes and I have 10 muffins . My oven is super hot I also baked at 350f . Cant wait to try them I am sick with the flu so I am not hungry but I will let you know.
Thanks
Jen says
I made this today in a loaf pan. The flavour was spot on…. but I forgot to put the oats in mine *face palm* so they turned out a bit gooey…. This was totally my fault for not reading the recipe to make sure I didn’t miss something.
My plan B is to slice the cake up, and put the slices in the waffle iron for a bit. I will salvage this cake, or eat it and pretend it is pudding cake. This is way too delicious to waste. I’m going to make it again late, and probably give it 5 stars the second time around.
Also, this is one of the few recipes I have found that doesn’t make WAY too much carrot cake. Most recipes I have found make enough to feed an army.
Martina says
Super good muffins and such a good both snack and as a breakfast meal! Easy and fun to make and delicious in mouth, 100% recommendation from me!
Meg T says
I so want to make these…..like right now!!! They look so delicious! Just wondering if there is something that I could sub for oats [I am gluten and oat intolerant- yes even gf oats are a no go for me :( ]. Many thanks!!
Lu says
Is it necessary to use brown sugar or muscavado ? I want to make them as sugar free as possible but still great . Also would juiced carrot and apple pulp work ? Thank you
I think the pulp would work, yes. And I find the sugar necessary. But give it a try without!
Paula says
This is fabulous, really moist and yummy. I used almond butter instead of meal and it was great.
Michaela says
I made these with 2 regular eggs instead of flax eggs, but followed the rest of the recipe ingredients perfectly. Then I made them into 36 mini muffins and baked them for 16 minutes at 375. They turned out great!
Lovely, thanks for sharing!
Cat McLean says
Made these yesterday. Super tasty!!! I am not vegan so used 2 farm eggs. And used my own GF blend and added 1/2 tsp xanthan gum. They rose nicely! Topped with apple chunks and pecans. My 2 boys are loving them!
Aman says
Tried this recipe last night and absolutely loved it!! I think this is now my favorite GF muffin recipe. I substituted the oil with coconut oil and they still turned out good. The texture is perfect, not dense but light and fluffy. Thanks so much!
Yay! Thanks for sharing!
Lauren Hague says
I added 1/2 teaspoon of pumkin pie spice, 1 teaspoon vanilla extract, and substitued pumpkin puree for the applesauce for a little fall twist. It was so delicious. I highly recommend trying it.
Rebecca says
I made these. And we ate them. And now I’m very sad they’re gone. Why oh why can’t they magically appear again?
These are amazing, delicious muffins. I made then with Bob’s Red Mill Whole Wheat Pastry Flour instead of GF stuff and it turned out perfectly. Yum!!
Laura says
I love this recipe so much! It is always a hit :) I have a couple questions, I am actually making it for my wedding reception as cupcakes and a cake. I normally make either the muffins or in a square cake pan, but this time I did two 6 inch pans. I was doing a practice round, and for some reason it wasn’t as light and fluffy. The two things I did differently were, I added a bit more baking soda and instead of hand grating the apple and carrot, used a food processor. Could either of these have caused it to be more dense? Also, I used the vegan cream cheese recipe. It turned out great, but after a few hours outside of the fridge, the icing sloughed off. Do you have any recommendations?
Thanks so much. I’m GF and dairy free, your recipes are always my go to! Thanks for everything!
Hi Laura! Try using this recipe and adapt it to your liking so it’s closer to the carrot apple muffins, for example substitute some of the pumpkin for grated apples and carrots. I think it will end up being a much fluffier cake! Coconut whipped cream generally doesn’t hold up outside of the refrigerator for longer than 30 minutes to 1 hour. Perhaps try a vegan buttercream! We would love to hear how everything turns out! Or better yet, post a few photos and tag us on instagram! #minimalistbaker
Melissa says
Thank you so much for this recipe!!!! I have used it with whole wheat flour and unbleached all purpose flour as well and the results are always amazing. I even cut down on the sugar and it’s perfect!!! I love making then and it’s a healthy hit every time!!!! Thank you!!!
Kendra says
Just made these. They are soooo good! And my kids loved, too! Will definitely be adding this to my repertoire. A healthier muffin that I don’t have to feel bad about giving my kids!
Hilva Allen says
I made these today, not knowing you were the author. My daughter is a big fan. Made a couple substitutions, and they were amazing. This will be my go-to recipe for all fruit muffins. Thank you.
Thanks Hilva!
Ronnie says
I’m not sure if maybe this has been answered, but what can I use to substitute the banana? I’m allergic and cannot eat that. Thank you!
Hi Ronnie, I think leaving out the banana and replacing it with extra apple sauce or grated apple would work! We haven’t tried this recipe without the banana and can’t guarantee results but let us know how it turns out!
Caroline says
This was my first time making something vegan gluten free and these turned out great!! I didn’t have any walnuts for topping but they were just as good without them. The recipe was easy to follow and they were pretty quick to make! I can’t stop eating them, they’re so good. Defiantly something to make again.
Caroline says
I used potato starch and rice flour instead of GF flour blend and it was great!
Only thing is, I’m not supposed to have cane sugar (I made an exception because this was the only recipe I could find that I had all the ingredients for and didn’t have eggs, dairy, gluten, all of which I cant eat). Any easy substitutions for brown sugar?
Hi Caroline, glad those substitutes worked for the flour! Check our Recipe FAQ for ideas about brown sugar and cane sugar substitutions!
Barbara says
My personal favorite is coconut sugar!
Adrienne says
Coconut sugar is my favorite brown sugar substitute. Usually, I replace half with coconut sugar, but have also completely eliminated sugar.
Maddie says
I’m planning on making these later today and subbing coconut sugar :)
Susan says
I made this for my daughter for her afterschool snack and she can’t get enough of them. They are so packed with nutrition including fruits and vegetables that I feel it’s a good choice. In fact she loves them so much that she’s been eating them at lunchtime because she can’t resist!
Claire says
I tried doubling this recipe… I failed. I used two 9″ round pie tins, as I didn’t have muffin tins. I substituted the almond milk for coconut, and left out the almond meal (possible nut allergy). I also forget the salt. Needless to say, I’m not the most skilled baker. I baked it for over an hour and it still came out like a bread pudding consistency.
Can someone explain why leaving these thing out did this? Or does this recipe just not double well? Any recommendations on how I could fix it up to serve anyway?
It’s mush, but a very tasty mush.
Thanks in advance!
I’m so sorry to hear that Claire! I believe the almond meal would have helped with thickening up the batter so as to avoid a bread pudding consistency. Also, I know the salt may seem minimal but leaving it out could have also contributed to your results. Was there a reason you didn’t leave it in the oven longer to see if it would eventually firm up? If it was getting too dark on the outside, you could always cover it with a piece of aluminum foil while it continued to bake! Hope this helps!
lilly says
possible substitutes for almond milk? coconut milk?
Check out our Recipe FAQ’s for information about substituting almond milk!
Anita says
Really delicious. Super moist and wonderfully fragrant :D
I followed the recipe except for the banana and almond flour. I didn’t have bananas so I went ahead and added some apple butter in its place. Instead of almond flour, I put in a 1/2 cup of vegan protein powder. The muffins turned out delightful. Next time I will try adding a touch more Autumn spices to enhance the flavor further. Thank you!
Courtney says
Can I sub coconut flour for the gf flour?
Rose says
Is there any reason coconut sugar wouldn’t work?
Amy says
I have a nut allergy, any suggestions for an Almond Meal substitute?
Thanks :)
Jenny says
I’m on the Fast Metabolism Diet and have been craving breads, sweets, or any baked goods. I found your recipe and substituted peaches for the banana, coconut flour for the GF flour, and couldn’t use any honey or agave so used some powered stevie to add additional sweetness. Well, it turned out really good! But like I suspected, it was a little crumbly. Thanks for the inspiration!
Alyse says
I’m making this for a doggy birthday cake, and I’m wondering; if I completely leave out the brown sugar and agave, will the texture be compromised? It obviously won’t be as sweet, but since it’s for the pooch I figured that was best.
Sonja says
Hey there,
I absolutely love your recipes, but – confession time:
I’m finding myself being too lazy to convert 15+ ingredients to metric (I live in Denmark) and always gravitate towards recipes where both measurements are given…
(As a new mum, I have to make good use of the small pockets of time I have for baking ;) )
Would you maybe, maybe consider providing the additional service of adding metric measurements as well? Just a thought…
Thanks for your beautiful blog!
Hi Sonja! The newer recipes on the blog do have metrics! Sorry for the inconvenience!
Ellen says
Thanks for all the great recipes!! My daughter is allergic to eggs and flax. Is there an appropriate substitute or can I omit the flax/egg?
Mikayla Ojeda says
I think blended chia seeds with water also works as an egg replacement.
Lydia says
How is that minimalistic when there is 15 different ingredients with some of them
being pretty unusual??!!
Kristy says
They’re not unusual at all! Hahaha! All available at your local supermarket. ?
Kate Petriw says
Love these! :) Made them without sugar and added in 2.5 tablespoons of black strap molasses and they were perfect.
Nala says
Can you taste the black strap molasses in them? I’m not really a fan of its taste but would love to use it more since its so healthy!
Joellen W. says
I’ve made these three times now and they are the most delicious muffins ever! All my kids, ages 10, 2 and 8 months old can barely wait until they cool down to eat them.
Only change I make is using 2 eggs instead of the flax. Yuuuum. Thank u!!
Bonnie says
Thank you! I was wondering if I could sub eggs ?
Laura Russell says
Any recommendations for a substitution for rolled oats – we have an allergy to oats.
Dolores Winter says
I have oat allergies as well. I use Quinoa flakes.
Haf says
I didn’t have any syrup and I really didnt want to make a syrup from sugar
and I didn’t have any flour
So i blended some dates with water to make a syrup and processed more oats to replace the flour . .and it worked!!
Albiet slightly more dense, but still pretty yumz :)
Thank you!
Wendy van Mullekom says
Hi there!
I made these using SPELT flour instead of GF and turned out great! I also added a handfull of organic died raisins and sliced almonds and then shredded coconut to remplace the almond flour.
I liked them soo much that I made another batch just using fresh shredded pineapple instead of the Apple and shredded coconut instead of carrots. Again this Recipe is easy to adapt, thanks!!
Tanika says
Wendy, did you use the same measurement for the Spelt flour?
Wendy says
Yes I did Tanika!