Vegan Breakfast Recipe: Gluten-free Carrot Muffins

gluten-free vegan carrot muffin

It’s always nice to have such a satisfying treat that’s also not unhealthy for you.

Ingredients, makes 12

1 cup gluten-free all purpose flour
1 cup gluten-free rolled oats
1 tablespoon organic cornstarch
2 teaspoons aluminum-free baking powder
1 teaspoon allspice
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup raw carrots, grated
1 cup water
¼ cup maple syrup
¼ cup sunflower oil


– Preheat the oven to 375 degrees F.
– In a large mixing bowl, combine flour, oats, cornstarch, baking powder, allspice, cinnamon, and salt. Toss in the grated carrots. Add the water, maple syrup, and oil, and mix gently.
– Spoon the batter into a lightly oiled or lined muffin pan, so each tin is about two-thirds full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
– Allow to cool in pan for 5 minutes before transferring to a baking rack.

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