1-Bowl Carrot Apple Muffins (Vegan + GF)

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 :)

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.

These are lovely! Ended up using whole wheat flour because I didn’t have any gluten-free flour and they turned out perfect.

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!!!

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

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.

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.

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!

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!

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!!!

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!

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.

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”.

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!

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!

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!

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

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

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.

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!

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?
Thanks!

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.

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

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.

Used 1 cup wholewheat flour plus half cup all purpose flour. Grated apple. Very tasty. Didn’t need to cook for the whole time.

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 ?

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.

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!!

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!

If I am not worried about the muffins being Gluten Free, can I use regular flour or whole wheat flour?

I followed this to the letter, but added a 1/2 cup of raisins and another tsp of cinnamon at the last minute. PERFECT texture, moisture, depth of flavor, and overall yumminess. Love!

There is a lot of great stuff going on in this recipe. I made it exactly as written, with grated apple in place of apple sauce. The amount of baking soda totally ruined it for me and made it inedible. I’ll try it again with less, I know it might not be as fluffy, etc, but these are so salty I can’t eat them as written.

Used apple sauce instead of banana, vegan butter instead of oil, halved the sugar and added raisins and chocolate chips. They turned out ABSOLUTELY delicious. It was still sweet with half the sugar. You have to try this recipe. Although I cooked it 10 minutes longer and they still came out great. You must try!

These muffins were fantastic! My coworker said they were the best muffins I have made so far – and I have made a lot of different muffins in my day. Most gluten-free muffins I’ve tried were a bit dry and have a grainy texture. I used a bit more gluten-free flour instead of almond flour (I am also sensitive to almonds) and used rice milk in place of almond milk. I also threw in a handful of dark chocolate chips which, in my opinion make everything better!! Thank you for the recipe. It’s a keeper! ?

i used pumpkin purée instead of apple and they came out amazing!! seriously recommend

My boyfriend is tired of trying me trying various healthy muffins with no flavour and was thrilled when he tried these!! He didn’t believe me when I said they’re vegan and sugar free! I’m already making a second batch these are beyond delicious

I’m in love with these muffins! I found they were the perfect sweetness when I omitted the maple syrup and added extra apple (to make up for the liquid). SO good!

I reduced agave to 1T and omitted brown sugar, still plenty of sweetness from the applesauce and banana. Also reduced oil to 1 T and added more banana to compensate. Ran out of gf flour so added some oat flour, used soy flour instead of almond since I was out. I didn’t fill the muffin tins so it would bake a little faster- made about 19 and took around 20 minutes. We love your recipes!

So delicious, worth making time and time again!

Absolutely delicious! I used regular eggs, honey, honey instead of brown sugar (used 1/3 cup and will try using less next time), cashew milk (had it on hand), and oat flour. I added pumpkin spice because … why not? I also made it in my toaster oven – use the middle shelf, if you want to try or if you have a tiny kitchen like me. Freezing half of them for next week’s work snacks. Will see how that goes.

These are so good! And I had everything on hand which was very exciting :) I baked at 375 and after 25 minutes the edges were getting pretty brown so I turned down the temp and baked a few more minutes. (I used a dark non-stick, no liners) If using this method maybe preheat oven to 350 and bake for longer? Worth a try as these taste fabulous!

Made these yesterday and they are perfect! I blended fresh apple and sub’d the brown sugar with Lankato and a little molasses. Added hemp and sunflower seeds to batter and topped with pepitas. I’ve already shared recipe with others, thank you!
P.S. I used King Arthur Measure for Measure GF flour?

Just made a batch of these for the week ahead. Followed the recipe (opted for grated apple and maple syrup) and they turned out great! Baked for 36 min plus an extra 5 and am extremely happy with the finished product. A nice little grab and go addition to the morning rush. Thanks ?

I used oat flour for the muffins and it was still soggy even after 45 mins of baking :(
It smells and looks delicious but its just too soggy…..I will try again maybe using regular flour next time!

I made a NO SUGAR batch for my pre-diabetic husband. He was really happy with them. Here are my modifications:

-Almost doubled the olive oil
-Doubled the applesauce (to replace banana and honey)
-Eliminated the brown sugar
-Extra cinnamon for sweetness
-Level cup of flour (vs. heaping)
-Toasted the pecans and added to batter for sweetness

Next time will finely chop up apple and put it in the batter also.
Important to gently combine ingredients so they don’t get gummy!

DELICIOUS!! I made these with my kids and we all love them. I used two eggs and whole wheat floor instead of GF, baked for 25 mins and they came out perfect. Thank you for sharing such a great recipe!

Made this recipe and the muffins were delicious. Moist and flavourful. I didn’t add the brown sugar and they were plenty sweet enough. I also added coconut, pumpkin seeds and walnuts. I used unbleached white flour instead of almond. I gave one to a friend and now she wants the recipe.

These are the muffins I’ve been searching for! Love that it’s a one-bowl recipe. I used what was on hand: one hen egg, oat milk, honey, homemade applesauce, coconut flour instead of almond, white whole wheat flour instead of GF, and half a pecan pressed into each top since I forgot about them and added after I’d put the tin in the oven! Mine were ready at the 25- minute mark. It’s important to catch them while moist in the middle and not dried out!!

I made these. I used date honey for the liquid sweetener and almond flour instead of GF flour mix because that’s what I had on hand. They are delicious, but they rose a TON and then fell (and left drippings all over my oven. Sort of like carrot souffle but way messier! (My oven needed a cleaning anyway, though.) THANK YOU.

Wonderful! As someone who is gluten/dairy/egg free and loves baked goods, life can be hard! I followed this recipe almost exactly, which is rare for me. I did add in vanilla, as I always do. I also forgot to add banana. My gluten free mix consisted of a bunch of leftover flours I had: cassava, tiger nut, teff, white rice flour. I find that if I use almond flour and oat flour/oats, the gf blend is more forgiving. Like others, I didn’t bother with the brown sugar. I did use a bit of honey though. It all depends on one’s sweetness level. They turned out really well! One thing; I noticed they were browning really quickly, so at about 24 min I turned the oven down to 180 from 190. Thank you so much for sharing this recipe.

Wow, this really hit the spot. I’ve been looking for healthy breakfast muffins for a while now. I recently quit sugar so while I did use the 1/4 cup honey, I omitted the other sugar entirely and it was still naturally sweet enough from the apples etc. Also I used 2 eggs instead of the flax eggs. Thank you! Love your cooking philosophy!

Hi Dana, just made these scrumptious muffins. I added some crushed pineapple, nutmeg and ginger making them like a carrot cake muffin. Then of course I made them unhealthy with bit of cream cheese frosting…lol. They would be totally delicious without but I was just in the mood for a sweet treat. Thanks for another great recipe !

I made these with a few adaptations: 1) GF oat flour instead of GF blend 2) grated fuji apple instead of applesauce 3) replaced flax eggs with 1 large chicken egg.

First, was really easy! It was probably the oat flour, but my muffins took about 50 minutes to bake. Not 5 stars only because I thought they were missing something to make them perfect. They are not too sweet at all, and would make a great breakfast muffin. My husband and coworkers all loved them. I would like to make them again, maybe adding some more warming spices like nutmeg, some vanilla, and possibly more carrot, raisins, other variations. Easily adaptable, I am really excited to have found this recipe! Thanks!

These were a huge hit in my house, kids loved them too. I’ve made them almost every week, this time I threw in a little pumpkin pie spice and it was Delish. Love your recipes.

I made these this afternoon and they are very good (especially for vegan) slathered with hazelnut-almond butter….extra-yum. Love one bowl baking too :)
Will make again, thanks for the recipe!

These were super yummy. I used two chicken eggs instead of flax eggs and all purpose flour instead of gluten-free flour and they turned out great. Not too sweet, perfect for breakfast or as a snack! My whole family loved them.

Amazing recipe! I substituted all-purpose flour for the gluten-free flour blend and pecans for walnuts. I also added peaches and ginger to mine and topped them with pumpkin seeds. They were so good and super moist. Yum!

They taste lovely but I can’t get them cooked in the middle without being burnt and there is no rise – I used 2 chicken eggs instead of flax…

Delicious

I’ve been using this recipe for about a year now and I absolutely love it. I substitute brown sugar with stevia or coconut sugar. Thank you so much , it is my favorite gluten free, diary free, sugar free dessert. And my kids love these muffins too!

I used Arrowhead Mills GF All Purpose Baking Mix and these totally didn’t work out. I didn’t even think to click on MB’s highlighted gluten-free flour blend on the ingredients list because I thought it was a link to a promotional brand on Amazon. Oops! I baked mine in a loaf pan on 375 for an hour and 25 minutes and the middle was still completely raw while the top was burnt. The flavor of the middle is delicious though, so I plan on salvaging it and eating it like bread pudding. Now I know for next time!

Had some leftover apples and carrots on hand and needed to use them up before they spoiled, so off to Minimalist Baker’s website I went. Never disappointed with any of the muffin recipes on this site. Best, most comprehensive gluten free and vegan recipe database out there. This is one of many muffin recipes I’ve tried and it was A++. Tender and moist. Felt like I was doing something good for myself by eating 2 of these for breakfast. :)

This recipe is absolutely perfect! I followed it exactly and I have no complaints. I work with groups that are vegan and gluten free and I love to bake. Most of the time I’m not satisfied with the results, this recipe is an acceptation. For a group with vegan and gluten free eating habits, you could sprinkle powdered sugar on top, for those that have no dietary preferences, I made a cream cheese frosting to top it off and it was wonderful!

Just made these with Bobs Red Mill 1:1 GF flour and sadly they did NOT work out.. mushy in the middle and burnt on top :( I guess you have to make the blend as suggested which unfortunately I did not have time for.

While I wouldn’t consider these muffins “minimalistic”, this recipe is inspiring and turned-out fabulous with a few modifications (not intentional, I just didn’t have many ingredients). I sub’d grated jicama for carrots, pear for apple, spelt for almond meal, coconut milk for almond milk and almonds for walnuts. The result was 14 coffee-shop-quality muffins. They were naturally sweet and satisfying. The crushed nuts made them look fancy! Jicama is hailed as an anti-inflammatory, low in sugar and high in fibre. I’m aways looking for new ways to use it. This turned out to be my most favourite gluten-free, egg-free & dairy-free breakfast to date. I think it might even meet the auto-immune protocol (AIP-diet) for arthritis prevention. Thanks for posting and thanks for the egg-substitute suggestion. Flax meal is much more convenient than aquafaba. Please keep posting allergen-free / AIP recipes that actually taste good! This webpage is fantastic and useful. – Jodi & family

These were soooo yummy!!!! Had seen your recipe a few weeks ago and finally made them. I shredded my carrots and fresh apple, omitted the brown sugar (was perfect with just the banana and maple syrup for us), and used one flax egg and one real egg (were not vegan but wanted that fluff an egg gives). So so good, thank you for sharing!

Those came out great! Thank you so much for the recipe! They were my first gf muffins! I used buckwheat flour and a bit more ripe banana and less sugar/ syrup and it still was sweet enough for me :)
They are fluffy and delicious! Thanks again!