1-Bowl Carrot Apple Muffins (Vegan + GF)

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Gluten-free vegan Carrot Walnut Muffins resting on linens

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).

Apples and carrots for making our Simple Carrot Apple Muffins recipe

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.

Sprinkling walnuts onto Vegan Gluten-Free Carrot Muffins

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.

Grabbing a Carrot Muffin for a healthy vegan breakfast treat

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.

Batch of our Vegan Gluten-Free Carrot Muffins recipe

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!

Close up shot revealing the moist texture of a partially eaten carrot muffin

1-Bowl Carrot Apple Muffins (Vegan + GF)

Vegan, gluten-free carrot muffins loaded with fruit and veggies. Super moist and flavorful, healthy, and made in one bowl! Perfect for on-the-go breakfast and snacking.
Author Minimalist Baker
Print
Tray with a batch of Carrot Apple Muffins for simple GF vegan fall dessert
4.85 from 387 votes
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 12 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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

*You can sub 1 sweet apple in place of 1/2 cup applesauce.
*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.

Nutrition (1 of 12 servings)

Serving: 1 muffin Calories: 203 Carbohydrates: 30 g Protein: 3.5 g Fat: 8.5 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 255 mg Fiber: 3.5 g Sugar: 14 g

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  1. Blake (she/her) says

    This looks amazing and I want to try, but I cannot have oats. What would you replace with? Or would you split the serving size between almond flour and GF flour? Can’t wait to try!

  2. Jai says

    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.

  3. Lydia says

    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!

  4. Olivia says

    I baked these but the pick kept coming out sticky and I finally gave up after they were baking (as muffins) for close to an hour- the outsides were getting really tough. I followed everything to a T except that I used almond flour instead of almond meal. Is there a reason maybe why they didn’t cook through? They smell amazing and I imagine would taste great otherwise.

  5. Bari Bucknam says

    Can you sub oat or coconut milk instead of almond milk? Can you sub almond flour for 1:1 flour?

    Love your site
    Bari

  6. Angeline Nies-Berger says

    I’m so happy my comment served as confirmation to you that the recipe is too sweet as is. I made another recipe of hers (apple muffins, also as a loaf) and this time thought to just use some maple syrup as sweetener. Now I know!

  7. Brigitte says

    I want to bake this recipe , I don’t really like a lot of baking soda in a recipe, I feel when there is to much it leaves a funny taste in your mouth . I noticed your measurement is 1 1/2 tsp , it seems a lot I am not questioning your recipe but could that be the issue on some muffins going flat ? Could I substitute baking powder instead ? I looked at the conversion I would need to add over 3 tsp to replace the baking soda ? It’s quite a lot . Thank you very much to take the time to answer my questions .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brigette, you could use less baking soda, but they won’t be as fluffy! We’re not sure how they’ll turn out with baking powder, but it might work. Agreed that 3 tsp would be too much. Maybe 2 tsp? Let us know how it goes!

      • Retired Pastry Chef says

        Many muffin recipes and even cookies use some baking powder plus some baking soda. I like the height that baking powder gives.
        Typical substitution for one teaspoon of baking powder, one would use 1/2 tsp. baking soda.
        To convert this recipe to use both baking powder and baking soda, I would try with 1 teaspoon of each baking powder + baking soda instead of 1 1/2 tsp. baking soda..

  8. The Vegan Goddess says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, yes, all purpose flour will work too! It’s a bit more absorbent, so we’d recommend using slightly less (1 cup instead of 1 heaping cup). It’s best to keep the almond meal, but if you want to replace it with more all-purpose, we’d recommend just 1/4 cup extra vs. 1/2 cup extra. Hope that helps!

  9. Angie says

    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!

    • Brigitte says

      Thank you so much for your comment , I always leave comments myself to help other bakers . I always reduce sugar in baking I don’t like it too sweet . When I looked at the recipe I already knew that there was too much sugar for my own taste , thank you to leave this comment , I will make it without the sugar !

  10. Carla says

    These look amazing!! I’m celiac and really sensitive to oats even if they are gluten free. Do you think theres a substitue I can try that will work for the rolled oats?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carla, we think a lesser amount of sorghum flour might work, or perhaps more almond meal + GF blend. Let us know if you try it!

  11. KIM says

    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.

  12. Julie says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed this one, Julie. Thank you for the lovely review! xo

  13. Lynda Matthews says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Awww, LOVE that she requested for her birthday!! Thank you so much for sharing, Lynda! xo

  14. Ann says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for taking the time to leave a comment, Ann! We’re so glad you enjoyed the recipe and appreciate you sharing your modifications! xo

  15. JIeth says

    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…

  16. Jordan Lane says

    We LOVE this recipe! It’s a hit with my picky husband and even pickier toddler, when I’m willing to share.

    One oddity I’ve found is that every time I make these, there are small green spots that develop in the muffins within the first day of baking. I’m confident it’s not mold because that would be insanely quick progression, but does anyone else experience this!? There isn’t anything green in the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy them, Jordan! Is it possible you’re adding sunflower seeds? They turn green after baking!

    • EC says

      This can often happen when carrots and baking soda mix. Sometimes, uneven distribution of ingredients or too much baking soda can cause this but if everything tastes fine and you don’t mind little flecks of green, it’s all fine. It used to happen all the time when I worked at a bakery.

  17. Daisy says

    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.

  18. Heather says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thank you for the lovely review and for sharing your modifications, Heather! xo

  19. Cori says

    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.

  20. Melissa says

    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!

  21. Liz says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this, Liz. Did you happen to make any modifications to the ingredients? If could be that your baking powder wasn’t fresh enough, but we’re also wondering what type of GF blend you used, as some blends are more absorbent than others! It sounds like you may have needed to add more flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Lilly, we’re so glad you’ve enjoyed this recipe more than once!

  22. Joss says

    Hi, I love the sound of this recipe and would like to know if it would work if the sugar was substituted with xylitol? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joss, we haven’t experimented much with xylitol so we’re not sure. Perhaps another reader will be able to chime in?

  23. tanis caras says

    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!

  24. Jen says

    This one didn’t work out for me. The flavor was delicious, but I cooked them for over 45 minutes and they still turned out wet and gooey in the middle. Like another reviewer mentioned, the tops fell in. I made one change in the recipe. Instead of 1/2 cup brown sugar I used 1/4 cup brown sugar and 1/4 cup coconut sugar. I followed the rest of the recipe exactly. Could the sugar have caused such a problem? I definitely don’t understand all the baking science. We are used to less sweet baked goods, so I was trying to make them a little less sweet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer, we’re so sorry turn out right for you, Jen! Brown sugar does provide more structure and coconut sugar does have more moisture, but we think that should only make a minor difference here. Is your baking powder fresh? What type of GF blend did you use? Some blends are more absorbent than others! It sounds like you may have needed to add more flour.

      • Jen says

        Thank you so much for responding! I made a second batch using more flour, and they turned out perfect! I took them to an Easter brunch, and everyone loved them. I don’t think my heaping cup of flour in the first batch was “heaping” enough. I used Bob’s Red Mill 1:1 GF Flour blend (NOT the one with garbanzo bean flour). For others trying the recipe, don’t be afraid to really heap up that cup of flour because these muffins have PLENTY of moisture.

  25. Richa Handa says

    Hi, could I substitute the gluten free flour blend with more oats or almond meal or a combination of both? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Richa, that might work in this recipe! It would probably be best to try with oat flour (you can blend oats in a food processor or high-speed blender to make oat flour) and almond meal/flour. We haven’t tried it, though, so no promises!

  26. Karen says

    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.

  27. Sylvie says

    The taste is divine (even raw). I substituted the baking soda for baking powder, didn’t think it would make a difference, but they stayed wet inside, even though I baked them longer. Is the baking powder the culprit? Thanks for this great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sylvie, this muffin recipe is very moist by nature, but swapping the baking soda could have made a difference as they do act differently. Hope this helps!

  28. april says

    is it possible to replace the banana with more applesauce or with flax egg? hosting someone who has a banana allergy.

  29. Sheetu Batra says

    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.

  30. Christina says

    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.

  31. Lisa says

    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!

  32. Laurie says

    Just made these and had one warm from the oven. So delicious! I used half cup whole wheat flour and half cup all purpose, and ground the almonds for almond meal. Also used 1 tsp cinnamon and that amount was perfect for me. Did everything exactly as the recipe was written. Baked 32 minutes. These muffins are amazing!

  33. Klaziena Koffiepalm says

    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!

  34. Dorenda says

    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!

  35. Emily says

    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!

  36. Chelsea says

    Making these today! Are you able to replace the almond meal and GF blend with regular flour? And maybe just bake for less time? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chelsea! We haven’t tried it that way, but other readers have had success with it! You may need to use a bit less flour!

  37. Trisha says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Trisha!

  38. Taylor says

    Hi there! Can’t wait to make these!! What would be a reasonable substitute for the almond meal? I just don’t have any on hand 🙂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, we haven’t tried it but we think you could substitute a bit more applesauce for the banana!

  39. Jen Frazier says

    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.

  40. celia says

    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.

  41. Ruby says

    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.

    • Ruby says

      I also usually double or triple the amt of cinnamon + add some extra warm spices like cardamom (my favorite). Customize it to your liking!

  42. JMG716 says

    Hi! I normally use the Bob’s Red Mill Egg Replacer. Would I make the equivalent of one egg, or two, in place of the flax seed egg in the original recipe? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, this recipe uses 1 1/2 flax eggs, so you’d use the equivalent of 1 1/2 eggs. Hope that helps!

  43. Steve says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha! You had us going for a second there, Steve! We’re so glad you enjoyed them. Thanks so much for the lovely review!

  44. Kat says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi DJ, we’ve never heard of butternut squash flour so we cannot say whether or not it would work, but we suspect it wouldn’t work as a 1:1 replacement for gluten-free flour. Hope this helps!

  45. Jean says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for the lovely review, Jean! We’re so glad you enjoy them! Thank you for your kind words and support.

  46. Karla says

    I am on a strict diabetes diet…no sugar (dates & stevia ok), no oil, no eggs, no milk, no processed flours (homemade oatmeal flour ok).
    I love so many of your recipes….
    Are you able to make a version of this recipe with my allowable foods?
    Thank you so much!
    Karla

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karla, we’ll add it to our requests list! But we do think it would be really challenging to get the right texture for a muffin with those parameters. In the meantime, maybe check out our date-sweetened sweets?

    • Atara Dahan says

      I know it’s a while later
      But for anyone who eats similarly, this is how I would do it:
      Sub date syrup for sugars
      Nut butter (or other common oil replacer) for oil
      Flax eggs for eggs
      Water for milk
      Flours – make your own almond flour, oat flour, rice flour, etc in the blender. If you can eat starches, use rice flour and starches to make the MB gluten free flour blend.

      Oil for frying – if you put nut butter or other oily ingredient inside, you don’t need to oil the pan (tried this only with nonstick, not sure if it would work with regular pan)

      The above guide can be used for almost any recipe

  47. Celine says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Celine, so glad you enjoyed these overall! You could try adding less baking soda but we don’t think they would be as fluffy!

    • Mary says

      I have found that if you add a bit more of an acid to the recipe calling for baking soda, it reacts with the baking soda and eliminates the nasty bitter flavor. So, add a teaspoon (or more, if you dare) of lemon juice or apple cider vinegar to your baking and the problem should be solved, without making it noticeably more tart. I hated that flavor too, until I found this solution.
      I forget the exact science to this, but there needs to be enough acid for the soda to bind with for the leavening action to take place and to use up all the baking soda available for this leavening action/chemical binding, or else you can taste the “unused” soda. It’s been awhile, and I hope I am making sense. More info is readily available out there.

  48. Deb says

    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!

  49. Kelsea says

    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!

  50. Marja says

    Can you use Bob’s Mill gluten free 1on 1 blend flour for this recipe?
    Recipe looks amazing and planning to make this very soon.
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, perhaps sunflower seed meal or a lesser amount of oat flour? We haven’t tested with these modifications though so can’t guarantee the result. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jodie, We haven’t tested with golden syrup, but we think it would work. Let us know if you try it!

  51. Ann Flaharty says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad this one was a success. Thank you for sharing, Ann! xo

  52. Carly F says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the great review, Carly! We haven’t tried these muffins with stevia/erythritol but we think other readers might be able to help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, that should work. We’d suggest 1 egg in place of the flaxseed meal and water. Hope that helps!

  53. Nichole Jordan says

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

  54. Mallory says

    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.

  55. Mellanie Parrish says

    What substitutions do you suggest for the banana and the oats. My youngest son tracts poorly to banana and I don’t eat oats.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mellanie, perhaps more applesauce in place of the banana and sorghum flour in place of the oats (starting with half the amount as its more absorbent than oats)? But we haven’t tested with these modifications, so can’t guarantee it will turn out the same.

      • Angela Pennington says

        We absolutely love this recipe and have made it lots. Thank you! Is there a way to make it sugar-free for toddlers?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoy the recipe, Angela! Other readers have reported leaving out the brown sugar with success, but we do think it will impact the texture/flavor. Let us know if you try it!

  56. Brigitte says

    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.

  57. Caroline says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the lovely review and for sharing your modifications, Caroline!

  58. Vaughnmarie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review and for sharing your modifications, Vaughnmarie!

  59. Adrienne P. says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifications, Adrienne!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer! That could work, but we haven’t tried it and we think you might want to squeeze out the zucchini in a cheesecloth before adding it, since it is much wetter than the carrots. Let us know how it goes!

  60. Kbaker says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad this recipe was a success that could be enjoyed by all. Thanks so much for the great review and for sharing your modifications!

  61. Sue says

    Hi, I did make this, I am new to GF and Vegan baking. My stuff doesn’t always turn out great. Maybe you can help me.
    I didn’t see the flax eggs tip for 1 1/2 batches, so I winged it.
    I used Oat milk, since I can’t have almonds, also used coconut flour, instead of almond meal, ( would that make a big difference. I think they taste ok, but they don’t seem done.
    A little doughy. Any help would be great. Thank you. I will keep on trying. 👍👍 I love your website and all the great options

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, sorry to hear they didn’t turn out right. Coconut flour is likely the issue as it will make them very dense. Almond meal is going to make them light and fluffy. Hope that helps!

  62. Kamielle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed them, Kamielle! Thank you for the lovely review and for sharing your modifications! xo

  63. Isa Leshko says

    Is it possible to use spelt or whole wheat flour instead of the gluten-free flour mix? If so, how much should I use? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isha, several other readers have experimented with spelt and/or whole wheat with success. We’d suggest searching the comments to see what worked well. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Gill, perhaps more apple, golden beet, or some zucchini squeezed in a cheesecloth before adding it to remove excess moisture. We haven’t tried with these modifications though, so can’t guarantee the result. Let us know if you try it!

    • Ashleigh says

      DELICIOUS!!! Super easy to make and so good! We used an apple instead of the applesauce and added a tsp of cinnamon. Recipe is moist and not overly sweet, perfect for a healthier muffin option. Good way to sneak in some extra veggies. Highly recommend this recipe!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoyed it, Ashleigh! Thank you for the lovely review and for sharing your modifications! xo

  64. Anna says

    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!

  65. Rachel says

    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.

  66. Jen says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Jen. So glad this is a staple recipe for you!

  67. Tabatha says

    These were delicious! I’ve recently gone wheat and dairy free and other muffin recipes have turned out dense and chewy. These muffins where light and airy and packed with flavour!! Thanks so much for creating such a wonderful muffin recipe😃

  68. Nova says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Nova! So glad you enjoyed!

  69. Tanya says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad they turned out as you were hoping! Thank you for sharing, Tanya! xo

  70. Toryanni says

    Hi! I use a lot of your recipes, very successfully, which is surprising because I never 100% follow the directions however with these baking ones I’m wondering what can be substituted for the banana as I hate bananas…I read through some of the comments but didn’t see this question. Thank you for all your recipes, they’re truly delightful and helpful, I’m not vegan just trying to eat deliciously and more nutritiously and you’ve made that very easy and possible.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Toryanni! Thanks so much for your kindness and support! We haven’t tried these without banana, but we think it would work if you omit the banana and increase the applesauce to 3/4 cup. Let us know how it goes!

  71. Tara says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, sounds so good! Thanks so much for the lovely review and for sharing your modifications, Tara. We’re so grateful for your support!

  72. Annette Leibovitz says

    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.

  73. Linda Aidnell says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda! So sorry to hear that this recipe didn’t work out for you. In many gluten-free recipes the dry/liquid ingredients have very different proportions than a traditional wheat flour recipe, this could be why it didn’t work out. We have some pumpkin apple muffins that are made with wheat flour, if you wanted to give them a try! Thanks for sharing your experience!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Anja! We haven’t tried this recipe without oats, but it could work if you just increased the gluten free blend and almond meal in place of the oats. We think it should work? Let us know how it goes!

  74. Angie says

    Hi there,

    I’ve developed a severe allergy and since we don’t know the cause yet, it has been recommended that I avoid nuts on the assumption that it is food-based. Can you recommend a substitute for almond meal?

    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angie! We haven’t tried it in this recipe, but oat flour might work well here. Let us know how it goes!

      • Angie says

        I tried the recipe with oat flour and found the muffins much denser after baking. The recipe was also much wetter so they were in the oven for about 42 minutes. Usually when I find a mixture wetter than it’s supposed to be, I add psyllium husk and chia seeds to absorb some of liquid and also increase the fibre and/or protein content, but even they weren’t helping as much as they usually do. I discovered later that I’m not allergic almonds, but the oat flour is much more economical than almond meal. A denser muffin doesn’t bother me, but the extended time in the oven was problematic since I bake in my toaster oven. I might give @Lilia’s suggestion a try as I like to experiment. Thanks to you both.

    • Lilia says

      I’ve used both sunflower and pumpkin seed meal in place of almond successfully. I grind them up in my spice grinder though you could probably just use a food processor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie, We haven’t tried it but you could increase the banana and/or applesauce in place of the oil and it should work. Hope this helps!

  75. Chloe says

    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 :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry that was your experience, Chloe! Did you make any modifications? What brand of GF flour blend did you use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Madison! You definitely can, but you may want to start with ~1/2 the amount and increase to get the right batter texture – AP flour tends to be more absorbent than gluten free!

  76. Peanut says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifcations. So glad you enjoyed!

  77. Michelle says

    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

  78. Agnes says

    Best mufffins that I made so far. The only problem i have its sticks to the baking paper cups : ( any thoughts what I am doing wrong ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry this is happening, Agnes. We aren’t sure what the issue could be, but it’s possible they aren’t cool enough when you are unwrapping them – or have you modified any of the ingredients? Let us know and we can hopefully help you figure it out!

  79. Alicja Pytlak says

    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!