Carrot Oat Muffins – Gluten Free!

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My sister recently asked me to make some healthy breakfast muffins for her and my nephews. She was open to combinations, but wanted some type of vegetable in it, and the muffin had to be gluten free, as she has been eating gluten free for years.

At first I was googling recipes on conventional gluten free muffins when I thought, wait a second…what am I doing? I should make a gluten free vegan muffin and add it to my blog! Couldn’t believe that wasn’t the first thought that came to my mind!

I don’t think I’ve ever made a muffin before, much less a vegan, gluten free muffin. However, once I got the basic mix down, I realized that this was a pretty standard recipe that I could revise into other mixes (stay tuned for gluten free, sugar free vegan muffins!), other flavors and other ingredients.

This recipe is made with oat flour and pumpkin seed milk. However, you are welcome to substitute the oat flour for any other gluten free flour you prefer, as well as the pumpkin seed milk. Additionally, if you don’t have oat flour, buy a bunch of oats in bulk, then blend the oats 1 cup at a time in your blended. Voila! Instant oat flour.

So without further ado…let us begin!


You will need:

  • 2 cups grated carrots
  • 2 cups gluten free oat flour
  • 1 cup gluten free oats
  • 1 cup pumpkin seed milk (if you don’t know how to make pumpkin seed milk, click here to see my recipe)
  • 3/4 cup coconut sugar or brown sugar
  • 1/2 cup coconut oil
  • 1 tbsp ground flax seed
  • 2 tbsp water
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Step 1:

Preheat the oven to 350 degrees. In a cup or mug, add the 1 tablespoon of ground flax seed and the two tablespoons of water. Mix together and set aside to thicken. This will be your flax egg for the mix.

Step 2:

In a large bowl, mix together all the dry ingredients: oats, oat flour, baking powder, cinnamon, nutmeg, sugar and salt.

In a smaller bowl, mix together all the wet ingredients: carrots, melted coconut oil, vanilla, pumpkin seed milk, and finally the flax egg.

Step 3:

Combine the wet ingredients into the dry ingredients, and mix together thoroughly. Grease your muffin tins (or line with muffin/cupcake papers) and add a couple spoons of the mixture into each mold. For smaller muffin tins, use about 2 scoops. For larger muffin tins, use about a 1/3 of a cup.

Step 4:

Place into the oven and cook for 30 to 35 minutes, or until a toothpick comes out clean. When the muffins are done, take out of the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to completely cool. This is important, as you will end up with soggy or moist muffin bottoms, rather than crispy on the outside as the rest is. If you don’t have a wire rack, you can use your oven rack, or go out and buy one (hint: that’s what I did).

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And that’s it! This is a great muffin to eat for breakfast, or as a snack throughout the day.

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These taste great with your morning or afternoon coffee, or with a side of fruit!

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If you like this recipe, leave a comment below and let me know!

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