After making my vegan carrot oat muffins a few weeks back, I realized how easy it could be to make a vegan, gluten free, sugar free version. Yes, you heard that right. An infamous combo followed by groans from the masses as they automatically dismiss the idea that a vegan, gluten-free, sugar-free dish could be anything but tasty.
These muffins, however, are VERY tasty! And not only that, but they are really easy to make! The hardest work you have to do is grate the carrots! Seriously! Prep time is fast and easy, cooking time is a little longer, but hey, thatgives you time to clean up and relax before your muffins are ready!
As with the other muffins, these are a great breakfast side or an afternoon snack. They go great with coffee! You can make these into large muffins, or mini muffins, as I did. These were purposely made small so that my 2 year old nephew could eat one as part of his breakfast. Of course, once he had one, he wanted another, and another…as you will too, once you try these!
So without further ado…let us begin!
You will need:
- 2 cups grated carrot
- 1 cup almond flour
- 1 cup oats
- 3/4 cup gluten free flour
- 3/4 cup melted coconut oil
- 1/2 cup coconut flakes
- 1/2 cup pumpkin seed milk (or any other nut milk you prefer)
- 2 tbsp water
- 1 tbsp ground flax seed
- 2 tsp baking powder
- 2 tsp vanilla
- 1 tsp cinammon
- 4 to 5 dropper fulls of coconut stevia
Preheat your oven to 375 degrees
Then, you want to prepare your flax egg. In a cup, add in the two tablespoons of water with the 1 tablespoon of flax seeds. Set aside to thicken while you prepare the rest of the mix.
In a large bowl, combine all the dry ingredients: The 2 flours, oats, coconut, baking powder and cinnamon
In a smaller bowl, combine all the wet ingredients: melted coconut oil, vanilla, carrots and stevia. Mix together then add the flax egg at the end.
Add the wet ingredients to the dry ingredients, and mix together. You should have a fairly thick mixture.
Grease your muffin tin or place your muffin papers in the tray, and add 2 to 4 tablespoons of the mix in each mold, depending on the size of your muffin tray.
Once the trays are filled, put in the oven to bake, around 35 to 40 minutes. The muffins are done when a toothpick inserted in the middle comes out clean. You will also notice that they have a more golden brown color than before.
Let the muffins cool in the tray for about 5 minutes, then transfer them to a baking rack to cool completely. This is very important, or you will run the risk of having a soggy muffin bottom if you don’t remove them from the tray.
And that’s it! Once the muffins are cooled, you can serve them right away, store them in a container overnight, or for longer storing, put them in the fridge.
You can also freeze the muffins and then defrost when it’s time to eat.