Bakerita · by Rachel★ 5.0 (4)
Gluten-Free Vegan Carrot Cake Muffins
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 10%
CARBS 18G33% OF CAL
4G FIBER7G OTHER7G TOTAL SUGAR
FAT 16G63% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free vegan muffins made with carrots, walnuts, and warm spices reminiscent of carrot cake. Tender and flavorful, they work as a spring breakfast or healthy snack.
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View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ⅓ cup (75g) unsweetened applesauce
- ⅓ cup coconut sugar
- ¾ cup (6 oz) unsweetened almond milk (or other dairy-free milk)
- ¼ cup (64g) 64g creamy almond butter (or other nut or seed butter)
- ¼ cup (50g) refined coconut oil (melted)
- ½ teaspoon vanilla extract
- 1 cup (120g) gluten-free oat flour
- 1 cup (96g) blanched almond flour
- 2 tablespoons flax meal
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup shredded carrots
- ½ cup chopped pecans or walnuts
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 10%
CARBS 18G33% OF CAL
4G FIBER7G OTHER7G TOTAL SUGAR
FAT 16G63% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 65mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 68mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.