1-Bowl Carrot Apple Muffins (Vegan + GF)

Absolutely fantastic, make it regularly and freeze to have for breakfast. Recipe has been very forgiving of my minor tweaks and comes out perfectly every time. Feel so virtuous, my breakfast muffin contains fruit, vegetable, oats, and nuts. Did reduce the amount of brown sugar, eliminated banana, used both applesauce and shredded apples instead. Thank you this recipe.

I made these last night, and they are almost half gone already (there are only two of us here!) My husband and I have a lot of food issues between us, and it is difficult to find DF and GF vegan recipes that have the taste and the texture of regular baked goods. This one really delivers. The recipe is going into my regular rotation!

I made this yesterday and LOVED IT! It was moist and just the right consistency and delicious — not too sweet but sweet enough.

I used brown coconut sugar instead of refined brown sugar (equal amount as the recipe).

Also, I didn’t have almond meal so I used flax seed meal instead (equal amount as almond meal). I was worried that it might come out too dense or that it wouldn’t turn out well.

I stirred walnuts into the dough instead of as a topping.

I needed to make a new batch of gluten-free flour (your recipe) and subbed more brown rice flour for white rice flour since that was all that I had and didn’t notice any issues. All of the other ingredients were the same.

I LOVE that these muffins are so healthy AND delicious!

Made the loaf version. It’s super good, even pre-cooked. However, I was not expecting such a sweet recipe from here! I didn’t want to modify by using less brown sugar because I’m not the most savy cook. Definitely if you’re confident enough, don’t use 1/2 cup of brown sugar when there’s already so much maple syrup. Probably could use close to 0 and it would still be good. I wouldn’t eat this for breakfast, too early for that kinda sugar spike!

This is an awesome recipe! Due to a time
constraint I made some changes: I added two very ripe bananas and omitted the apple; I also used regular flour instead of gluten-free portion and then uses raisins instead of the nuts. The muffins were delicious, moist and with a nice crumb,
only thing is that the beautiful dome top sort of deflated once they reached room temp. If you are making them for the 1st time don’t get nervous if they look dark once they are reaching the 30 minute mark, it’s normal.

Thanks for another healthy and delicious recipe!

Have been searching for a vegan muffin recipe for ages and these really worked. I didn’t have any sugar so in addition to the maple syrup I added a handful of dried mixed berries. A great recipe! Thank you

I made this recipe, it’s awesome!
Our 3 1/2 yr old niece ate 3 after lunch and requested them for her birthday instead of a cake. I substituted 2 eggs for the flax eggs and used palm sugar instead of brown sugar. This is a keeper!!

This is the first time I’m adding a comment online … GREAT recipe that is definitely a keeper! I’ve made these 3 times in the past 2 weeks. Reading comments from others was really helpful for me in making different substitutions each time I make them: to skip the banana, add an extra egg, be generous with the carrots & grated apple, soy milk works just fine, add some vanilla & ginger, and blueberries, Saskatoon berries or chocolate chips are great too. Thank you

I made this, but instead of flaxseed i used 2 eggs….. i super loved it not so sweet ….

Thanks for sharing….. i’ll bake this again next week

God Bless…

Love this recipe!
I leave out the sugar; it’s sweet enough with the ripe banana, agave and apple sauce.
I also add raisins and just tried swapping the grated carrot for grated pear. Left out the milk as the mixture was already moist enough.

They were to die for!! Fluffy and moist. Delicious.

10 out of 10. Finding a vegan and gluten-free cupcake recipe for my husband’s birthday was not easy. But these did not disappoint. I used Pamela’s artisan blend gluten-free flour, added raisins, and baked for 40 minutes in a stoneware pan lined with silicone muffin cups. I let them cool completely and frosted with vegan cream cheese frosting. Absolutely delicious. He wants this again next year!

These were fantastic! Substitutions: egg instead of banana, a2 milk instead of almond milk, white sugar instead of brown sugar, blended walnuts into large crumbs, and used a heaping cup (perhaps closer to 1.5-2) of Better Batter GF flour. Will be saving and making again.

These muffins are so delicious. I swap out the GF flour for oat flour and they are so so good. Topped with a little vegan cream cheese and they are so very satisfying!

I also had the same problem others mentioned in that the muffins rose up over the top of their holes and then sunk completely in the middle. Haven’t tried them yet as they’re still in the oven after almost 40 minutes, still gooey in the centre.

I had made this recipe many times and we love it!
Thank you

I have made this carrot muffin recipe many times. It is my go to. I triple it. Freeze in 4-12 muffin packs. I substitute stevia for both sugar ingredients. It is excellent!

Made these tonight and they were delicious! They’re kind of like carrot cake, but a less spicy version, which I enjoyed a lot. Thanks for sharing your recipe.

Another amazing muffin recipe. We couldn’t even wait for them to cool down. Thank you for such amazing recipes. I also added some ginger powder, raisins and pecans. They were perfect sweetness.

I made these for the second time today and we love them! I added a bit of ginger along with the cinnamon and also added about a third cup of craisins.

Thanks for another great recipe! Great texture, doubt anyone would know they are GF. Almond flour instead of almond meal seems to have worked fine. I also used egg since I didn’t have flax. I made a half recipe and baked the six muffins 26 minutes. Delicious!

Used apple sauce in place of banana and substituted pecans for walnuts. It was delicious! Will make again.

Absolutely delish! I made them with whole wheat flour instead of almond, and added some freshly grated ginger and orange zest. Also made chia egg instead of flax, because that’s what I had on hand.
Topped them off with some oats and pumpkin seeds. They were perfectly done in 25 minutes.
My kids immediately wolfed them down as soon as they got out of the oven, because the smell was so enticing that they couldn’t wait. Will definitely make this recipe more often! Thank you!

One of my “go to” muffin recipes for GF family members. We’re not vegan, so I use 1 egg, usually use a grated apple instead of the applesauce, and it works with whatever GF baking mix I have on hand. They are moist and yummy–everyone in the family enjoys them, even if they’re not GF!

These were smelling SO GOOD in the oven, I couldn’t wait for them to be done. Checked in after about 27 minutes and it looked like a war zone in the muffin pan. Somehow they spread out onto the pan and got a little crispy around the edges, but the middles are completely sunken in so there’s a hole in the center of each one. I think I did something wrong 🤣 I’m still going to try them! They are cooking now-hopefully they will still taste as good as they smell!

I make these in triple batches and only use a third of the oil (replacing it with more apple sauce) and half or less of the brown sugar. I also replace the walnuts with hemp seeds. I’ve been making these giant batches and freezing them to take out 4 at a time and put them in the fridge – 20 seconds in the microwave snd they are perfect for a grab and go breakfast for me. I think it’s been two years and I’m still not tired of them.

Made these for my granddaughter who is allergic to eggs and has eczema and everyone loved them!

I found this recipe to be super forgiving with subbing ingredients for what I had on hand.
Changes:
whole wheat flour in place of almond flour
regular flour in place of GF blend
I did not have a full cup of carrots

The cooking time was substantially less as I was not making the GF version. Shoutout to the author for mentioning that GF baking takes longer so that I knew to take my version out earlier! Great taste, soft and not dry at all.

i went through a phase during the first covid winter where i was making these every week, freezing them, and microwaving one or two a day as emotional support muffins. i forgot about them for a while and just came back around. they are so good. make these muffins.

I’ve been making these for a year as breakfast preparation. I’m not vegan, but I wanted to ensure I was having a healthy yet tasty breakfast every day, so I turned to this recipe. It’s super customizable based on what you have available–usually I don’t have applesauce so I’ll grate an apple instead, or if you’re missing an apple AND applesauce you can also just put in an extra banana instead & vice versa. I loooove walnuts so I mix a ton in with the batter + add some on top. I just sub AP flour 1:1 for the almond meal and GF flour and add 1 egg instead of 1.5 flaxseed eggs.

I made this recipe with a few substitues. I didn’t have any apples or carrots so I substituted ground beef and then instead of cinammon I used oregano and since I don’t do sugary stuff I substituted more ground beef for the brown sugar and syrup. It was the best meatloaf I ever had!

All joking aside, the only thing I didn’t have was the almond flour so I ground up additional oats in place of it and the muffins turned out delicious. I had a few apples that I needed to do something with so I grated them in place of the apple sauce. They are very moist with a great crumb and it’s nice to know I’m getting veggies and fruits with my muffins. Thanks for the great recipe!

WOW. These are SO delicious! I had a craving for something like this and was delighted to see that you had a recipe that fit the bill, since I know I can trust your recipes with no tinkering needed. So incredibly moist, and hits the sweet craving without a ton of added sugar. Love that these have such healthy ingredients! I’m going to be making these all Fall and Winter long, and these are going on the prep list for the birth of our first child in February, glad to see folks are saying they’re freezer friendly!

The crisp autumn air rolls in and that’s when I start my ,healthy baking. Muffins are at the top of the list. 2 (or 3) and a black coffee, and all of a sudden I look forward to mornings! This is my fav muffin recipe of all time. It’s so versatile and never disappoints. For example, today, I didn’t even use carrots. I used the abundance of apples we received from neighbours. I threw in a few pears as well. I always change up the gluten free flour mix and sometimes I add almond extract or pumpkin pie spiceJ. I have noticed that it needs about 28 min instead of the recommended 32-36. I make 2x or 3x batches, throw them in the freezer and reheat in the oven (tastes soo much better reheated in oven) and I am happy for a good while. Thank you so much!

Hello
First of all thank you for all your great recipes! Eating gluten and dairy free has never been easier.
I can really test the baking soda in this recipe however. I feel it’s often the case in my “healthy/toddler friendly” recipes. Any ideas on what am I doing wrong? I tried a couple brands of baking soda and baking powder but if you have any suggestions? Thank you

Delicious! I had a craving for carrot muffins and these were amazing and easy. I used agave and maple syrup. Subbed whole wheat flour (slightly less) for the gluten free. I added raisins.
I’ve just had two and I’m tempted to have a third!

My favourite things about minimalist baker recipes (besides how good they taste): they always turn out, they’re easy to substitute (YES those two almost never correlate ever but here they always do!) and I can easily tweak them for my baby because they’re so nutritious that I’m not destroying a recipe in order to remove sugar. And I love that it’s only sugar I’m often taking out, never any other stupid stuff!

Delicious! I was striking out on every blueberry gf muffin recipe I tried lately so I thought ‘I bet the minimalist baker prob has a muffin recipe!’ No blueberry, so I tried this one and it was good out of the oven and 4 days later. And, it makes 12 muffins! You heard me..12! Most muffin recipes make 6-8. I never have luck with the flax egg so I sub 1 large egg.

Wow! Those exceeded all expectations! The only thing I changed was using regular cow’s milk because that is what I had on hand. Next time I will try swapping out the brown sugar for coconut sugar and/or a stevia/erithrytol bled as I am trying to reduce refined sugar as much as possible. Has anyone tried doing this with stevia/erithrytol blend? How would that affect the texture?

Love this recipe for my baby! I made it with puréed apple and carrot and no nuts, essentially a baby food muffin.

I made these and they turned out excellent. I used psyllium husk instead of flax for the egg substitute ( only about 1/2 tsp of psyllium though), and it worked well! Baked for about 38 minutes.

I can’t rate this recipe because I wanted to use my fresh crushed pineapples ..I omitted the banana and the apple sauce and I added 1 cup of crushed pineapples . I reduced the sugar to 1/4 cup they took for ever to bake but it’s my own doing , I added more spices too ginger , allspice and doubled the cinnamon . Even though I altered the recipe they didn’t really raise but darn they are so good so good …my pineapples were really sweet so they taste like crispy candy because I had to bake them longer . With only 1/2 cup of added sugar they are super healthy . Thanks ! I will bake them again with no substitutions.

This was delicious, I made a cake rather than muffins and it worked really well. Modified it a bit, coconut oil not olive, almond flour not meal, buckwheat flour not the mix – as I didn’t have everything I needed but wanted to try. Also a 24cm tin not 20cm! It cooked in 42 minutes, and the taste was incredible! Can’t wait to make this again, and will try muffins next time too. Thanks so much for this wonderful share :)

These muffins are supper yummy! They are moist with good texture and flavor. No one would know they are Gluten, egg and dairy free! I made a few little changes adding flax meal in place of the Almond Meal (I didnt have almond meal). I added raisins and pumpkin seeds for a healthy breakfast muffin. I find adding the raisins gives the muffins a little sweeter flavor. Thank you for this recipe! Im adding it to my favorites.

Wow. Moist. Tender. Really, really good texture and nice mild flavor.

Yummy! These were so fun to make.

I subbed GF flour for 1/2 cup AP flour and 1/2 cup whole wheat flour. I followed the rest of the recipe as written; however, I added a handful of raisins to the batter, and baked the full 36 minutes. They turned out perfect!

These are perfect for breakfast, or snacking at night if you’re craving something like carrot cake.

I made these for breakfast today and my whole family loved them. They tasted healthy (not like blueberry muffins which are really just cake) but my family didn’t even detect they were gluten free. I am allergic to dairy and gluten so this website SAVES me! I subbed coconut milk and pecans for walnuts and reduced the sugar to 1/4 cup (which was more than enough sweetness for me), grated my carrots finely which made the texture really nice, but otherwise followed the recipe. I tasted the batter before baking and thought there was too much baking soda, but they baked up beautifully and tasted great so… what do I know? :0 Thank you for your GF baking recipes! I think I would die without them!

Absolutely delicious! This recipe was exactly what I was looking for today. I followed the recipe (choosing maple syrup and apple sauce, as there were options for those), with a couple of substitutions. I used soy milk in place of almond, because that’s what I had on hand. I also dont use gluten free flour so I subbed in half a cup of all purpose flour and half a cup of whole wheat flour. They turned out perfectly! I baked mine only about 29 minutes because they seemed done at that point. Beautiful deep brown colour, moist on the inside, mommy and toddler approved!

Oh my goodness. So good! Even better than my non-gluten non-dairy morning glory muffins.

Very tasty, flavorful and moist! My GF flour has buckwheat instead of tapioka and it works well. I used coconut milk and grated apple (it gives also apple juice this way) and it works well I think.
Thank you for good and healthy recipe!

I made these with a few small modifications—I skipped the brown sugar and added an extra two tablespoons of maple syrup + an extra half tablespoon of flax, and it worked out great. The sweetness level was right on target for breakfast muffins.

I used 1/3 cup chopped walnuts and mixed the walnuts into the muffins, and put a half walnut on the top of each as a decoration.

I have made these muffins so many times because they’re just awesome! Any time I have a craving for carrot cake, these are my go-to. These freeze beautifully and are perfect for a fast breakfast or snack. I always use a grated apple, and sometimes I swap out the chopped walnuts for pecans. The recipe is also very forgiving. When I made them yesterday, I didn’t realize I only had 15g of brown sugar left in my pantry, and I didn’t have enough coconut sugar to do a straight sub. So, on to substitution land! I threw into the bowl a combination of a smidge of brown sugar, about 70g of coconut sugar, a drizzle of molasses, and enough turbinado sugar to get me to 110g. I am amazed that they still turned out fantastic! Thank you for another no-fail recipe!

I made these today with my almost-3-year-old. We love to bake muffins together and these were a bit! I had to iron-chef the recipe a bit as I was missing a few ingredients. We bake mostly gluten-free, but not necessarily vegan, so we used 2 eggs & half-half instead of the nut milk. (Saving the last bit of almond milk for my morning tea.)
Then I realized we didn’t have any more oats and our flour selection wasn’t exactly as mentioned in the recipe so I used 1/2 cup of the GF hot cereal mix from Bob’s Red Mill, and I used a mix of buckwheat flour & Bob’s Red Mill paleo flour mix – about 3/4 cup of each. I also skipped the sugar all together, but kept the maple syrup. I didn’t measure the banana either, just eyeballed it, using 2 small ones. So there may have been a little more banana than the recipe calls for. We also didn’t have any nuts for topping, so skipped that.
They turned out great! Delicious, baked through but not dry, had a nice rise to them. Over all, GOOD BAKE. Will definitely make them again, and may stick with the buckwheat as it was delicious & nutritions! Recommend. Thanks for the recipe!

These are delicious! I was looking for a healthy, hearty muffin and these turned out exactly as I hoped. I used almond flour in place of almond meal, and added some raisins and walnuts throughout. Will definitely make again!

I absolutely loved these! (and making them) Thank you for this, you are my go-to for quality recipes and I am so grateful for all you share.
For the oats, I used coarsely ground stone milled, (from a baker I know) which I prefer to steel cut as I find the oats integrate better in baked goods.
For the flour, I used half stoned milled whole spelt flour and buckwheat flour I made myself using the milling blade of my nutribullet. I know spelt isn’t gf but I find it more digestible in wholegrain form and prefer to using white flours. The texture came out amazing, I’ve used this same combination (of oat, spelt and buckwheat flours) in my banana bread and I love it.
I also added some sulphur free raisins to the mixture as I love raisins in a muffin and I’m really glad I did.

I added about one cup vegan chocolate chips. I also baked at 350 because I missed the baking time. I did increase it to 375 about 25 minutes in. I sprayed the muffin tins well and they popped out very easily. Thanks for the yummy recipe.

I just tried making these. Followed the recipe, except I used whole wheat flour instead of gluten free and added sun flour seeds as well as pumpkin seeds while reducing the almond flour. The batter was fluid. The muffins did not grow. After 35 minutes in oven, they were still moist inside. Yummy taste- but looks like mini pancakes instead of muffins

Just tried making these and after 1.5 hours in the oven they are still under cooked. Followed the recipe correctly so don’t know why they didn’t turn out. Disappointing because the raw mixture was yummy :(

WOW, you nailed this recipe! I used in metric, and replaced the gf with half wheat / half ap flour – and 50g walnut topping. AMAZING! Thanks so very much!

For something vegan and gluten-free this is so good. It is good as a snack and would make a delicious breakfast! I may have added more apple and less carrot but the results were yummy. Next time, I’m adding nuts to the mixture AND on top

These muffins are amazing. Exactly what I wanted. Fluffy, light, simply delicious. It was my first time making them and I’m so happy they turned out so good, thank you!