1-Bowl Carrot Apple Muffins (Vegan + GF)

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

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

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

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

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

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

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

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

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

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

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

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

I made this with whole wheat flour and they turned out great!

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

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

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

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

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

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

These were amazing! My son and non-celiac husband loved them.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Rating = Perfection! Will make again ❤️

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

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

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

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

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

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

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

Delicious! Made these as the perfect snack.

This recipe is magical. I made this the first time following the recipe as is. Turned out phenomenal. Second time around I had lost my measuring spoons so I had to improvise on the measurements. I also wanted to try some substitutions. I used pumpkin purée instead of oil and whole wheat flour instead of gf flour and coconut sugar and monk fruit instead of sugar. I also added chopped dates. They where turned out wonderful! This is my go to muffin recipe now.

I have made this recipe about 15 times now (no joke) it is so simple and highly delicious. I’ve tweeked it a few times and it always comes out successful. I don’t use gf flour and just use regular all purpose to replace the flour+almond meal quantity. The batter will be quite runny but I think that adds to the eventual moist wonderfulness. I also have found that a liiiiitle bit extra banana gives it a delightful banana bread-ness. 12/10 would recommend this recipe everytime.

These muffins are fantastic. I used extra shredded apple instead of brown sugar, and 2 regular eggs instead of flax eggs. The consistency was perfectly moist on the inside, crisp and crunchy on top. I was looking for a healthy, nutrient packed breakfast/snack-on-the-go and these did the trick. They are definitely going into the regular rotation and I’ll make sure to keep a batch on hand in the freezer.
Most importantly, my picky baby was an immediate fan!

These muffins are delicious! I realized after I started that I didn’t have brown sugar so I subbed cane sugar and a teaspoon of maple syrup. The texture was perfect. I also added raisins and the walnuts right into the mix. By far the best GF, DF muffin recipe I’ve tried! Thanks for this recipe.

These are absolutely DIVINE! I love baking but lately my partner has noticed an intolerance to gluten, so I’ve been investigating GF baking (with pretty low expectations) but this recipe left me gobsmacked! Who knew something gluten free could be so moist and deliciously soft! I used eggs instead of flax eggs. :)

I make these but use 2 eggs, oatly full fat oat milk, and 1.5 cups of normal flour instead of the almond meal and GF flour. They are AMAZING and my super-not-into-sweets boyfriend eats them all in like two days lol! Such an amazing recipe. Also did the same thing but used normal cow milk for a kid’s cooking class I used to teach, some kids couldn’t get past the carrots but the majority aboslutely loved them (and kids who don’t know there are carrots in them will definitely love them)!

I never comment on recipes, but this recipe is SO good, that I just had to chime in and give props to the author. The only thing I did differently was to use 2 eggs from a happy chicken. These muffins are THE closest thing to a good old gluteny muffin that I’ve come across and I’m thrilled! I plan to riff on this a bit and see what variations I can conjure up…. zucchini, blueberry, cranberry. Thank you, Minimalist Baker!

Loved this recipe, my first time making anything with flax eggs and turned out great. I didn’t have any bananas so I substituted for the same amount of apple sauce I also used almond flour instead of almond meal but it turned out great. I found they needed An extra 5 minutes in the oven but other then that they turned out really well.

I made these last night.. I replaced GF flour with regular flour and almond meal with almond flour. I think in all it took 30-35 minutes to fully bake. Although, since it was on 90deg C, for the last 5-7 minute did baking I switched it to 180 as the outer shell appeared on the brim of burning. They turned out amazing! This is going to be my go for carrot muffins now. Although my partner and I were shocked to find out each carries about 300 kcal. They are hard to resist overall. Thanks for the recipe.

I was craving muffins yesterday, and am so happy I found this recipe! These are so delicious and naturally sweet and moist, and perfectly satisfied my craving. And so easy to make!

I’ve made these so many times now. Definitely my ‘go to’ muffins recipe. I always like to have some in the freezer for unexpected visitors. The recipe works every time. Really fab so thank you.

I made these for my family and everyone loved them! I substituted a cup and a half of regular flour for the almond meal and gluten free flour blend. They finished baking at 25 minutes. Will definitely bake again.

Thank you so much for this and other great recipes from your inspirational website. I made this recipe with grated apple and carrot. I didn’t have bananas and apple sauce! I didn’t include almond milk or almond flour (because it is a school snack and needs to be nut free). I subbed in whole meal spelt flour for the almond meal and soy milk with apple cider vinegar (butter milk). Instead of the flax egg I used a tablespoon of baking powder.
The muffin was moist and delicious it was a big hit with my son. He has just got his braces and found it easy to eat.
Thank you 🙏

I used chopped dates instead of sugar, for my little boy who’s 18 months he loves them!!! And still as sweet with the dates. New favourite recipe. I also swapped banana for pumpkin and added grated zucchini for a savoury version packed with veg. I use chickpea flour which works a treat. I also topped wth your Cashew Frosting, my husband and our employees literally eat close to two batches in a few days :)

This is seriously the best recipe !! It tastes like carrot cake made with regular flour !! Amazing !! Super easy to follow and I love all the substitutes offered !!! So far all the recipes I’ve tried by Minimalist baker have come out amazing !! Thank you truly for the amazing recipes and hard work !!

This is seriously the best recipe !! It tastes like carrot cake made with regular flour !! Amazing !! Super easy to follow and I love all the substitutes offered !!! So far all the recipes I’ve tried by Minimalist baker have come out amazing !! Thank you truly for the amazing recipes and hard work !!

Thanks a ton for this recipe! I baked something for the first time ever & was so pleased with the outcome! I don’t use items like refined sugar, all purpose wheat flour etc in my cooking. So this vegan gluten free recipe was a lovely gift. We’ve been juicing carrots at home & I didn’t want to throw away the remaining pulp. That’s why I was looking for recipes & came across this one. Also, wanted to add that I used jaggery instead of brown sugar & it worked just fine.

I just made these and wow…yummy! I loved that I could add shredded apple (instead of apple sauce) and I replaced the gluten free flour with all-purpose. I also baked 1/2 cup of walnuts into the muffins, rather than put on top and added 1/4 tsp more of cinnamon. Could you suggest more spices to add? Nutmeg? Allspice?

I will be making these again! Thank you:)

These are so delicious I make them almost every week. I’ve had success making them exactly as the recipes calls and replacing the GF flour and almond meal with all purpose flour and the flax egg with a regular egg. Excellent both ways!!

Was the best muffin I ever had! Subbed two eggs, coconut oil melted instead of OO, equal amount crushed pineapple instead of banana and baked 25 min. Turned out so moist and light tasting! Delish! Next time going to try and do zuchinni carrot

Thank you for this recipe. I was wanting a GF muffin to which I could add vegies (or had them already) and this made a very good jumping off point.
Substitutions were as follows:
EnerG egg replaced instead of flax eggs,
Coconut sugar in place of brown sugar,
Canned pumpkin instead of banana (I also increased maple syrup to 1/3 cup to replace the sweetness of banana, but I don think I needed to)
And crunched up pumpkin seeds instead of walnuts.
I also added a bunch of spinach. The liquids and the vegies all went into the food processor and blended up nicely, then I was able to blend in the dry. For my flour blend I used 1/2 cup-ish brown rice flour and 1/4 cup-ish tapioca and potato starches (each).

The muffins are very good though I believe I will oil and flour the pan next time instead of using paper liners; they stuck more than I’d like. But they aren’t too oily, which I love.

I can attest to the wonderful flavour, texture and versatility of these.
Made mine in a food processor in an order such that no mashing, grating or further mixing were required.
Pretty much perfect for my taste.

DELISH! I made a few modifications to make them a little more WFPB-friendly. I used almond butter in place of the oil, 1/2 cup of chopped medjool dates instead of the brown sugar, and 1/2 cup oat flour (oats grinded up in my food processor) and 1/2 cup of AP flour, to cut down on the AP flour by half a cup. I didn’t have flax or a ripe banana so I used chia eggs (2 tbsp chia seeds soaked 5 mins in 4 1/2 tbsp water), and mashed avocado instead of banana. These were delicious and my bf couldn’t believe they were vegan with only 1/4 cup sweetener (maple syrup) and 1/2 cup flour for the whole batch! Thanks so much :)

I made these and they were fantastic! Loved having ‘carrot cake’ for breakfast. I used regular AP flour (on hand) Also Bob’s Red Bill egg replacer (it is GF and worked great). Delicious!

Really good! I used mostly oat flour and some AP flour, used canola oil and left out the almond meal (didn’t have any). It turned out super moist and tasty! Oh and I baked them for about 30 min. Will be making again :) ~ maybe with some pineapple as another reviewer did

Moist and delicious. A fab recipe and they freeze brilliantly. Thank you so much. I know I,ll be making these time and time again.