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These Healthy Carrot Muffins are loaded with nutritious veggies and packed with flavor from fresh carrots,  coconut, walnuts, and raisins. Plus, they're completely vegan, gluten-free, and ready to eat in under 30 minutes. What's not to love?

I absolutely love muffins! They’re at the top of my sweets list - right up there with cupcakes. And it's completely  acceptable to eat them for breakfast. What's not to love?

Blueberry-Banana muffins have always been one of my favorites. But lately I've been experimenting with veggie-packed muffins as well - like these healthy pumpkin muffins that I created last Fall.

That's one thing I really love about working with muffin and cupcake batter, the flavors are basically only limited by your imagination.

And so I wanted to create a healthy-ish muffin, featuring one of my own favorite veggies... carrots.

These healthy carrot muffins are:

• Quick & Easy to make in just 30 minutes
• Loaded with nutritious veggies, so you can indulge guilt free!
• 100% vegan and vegetarian
• Gluten-Free
• Dairy-Free

These vegan carrot muffins are loaded with flavor from coconut flakes, carrots, raisins, and walnuts. Gluten-free quick oats give them a whole lot of texture, yet they’re still light and fluffy.

They make a great healthy vegan breakfast, or even a guilt-free dessert.

Tips for Perfect Vegan Carrot Muffins

Coconut Oil. I use coconut oil as a substitute for butter in many of my vegan recipes. In addition to being vegan-friendly, it's a lighter alternative to butter and other heavy oils. Plus, it adds a great coconut flavor to the muffins. (If you want to see how I vegan-ize everything, you can grab my free baking substitution cheat sheet here!)

Coconut Sugar. Readers often ask me - is coconut sugar better than regular sugar? Coconut sugar is also called coconut palm sugar. It comes from dehydrated coconut palm.

It’s loaded with more vitamins and minerals than white table sugar. It’s a nutritional super-food that can help lower your blood sugar and keep your gut healthy. Read more about it here.

So it's a great healthy substitute for regular sugar, and I do use it when I think the flavor will be a nice complement to the recipe. Like these carrot muffins!

Use a cookie scoop. Using an ice cream scooper or a dedicated cookie scoop (called "dishers" by professional bakers) makes it so much easier to handle the muffin batter. And you get uniformly sized muffins, so they all cook at the same rate!

Watch for gluten-free brands. To keep this recipe gluten-free, make sure you select a gluten-free baking flour and a gluten-free brand of quick oats. Some of them have unexpected gluten!

How to Make Healthy Carrot Muffins

You won't believe how easy it is to cook up this healthy vegan carrot muffins in less than 30 minutes!

Start by preheating the oven to 350 degrees F.

Combine gluten-free flour, sugar, quick oats, salt, and baking powder in a large bowl and make a well in the center.

In a small bowl - whisk up your "flax eggs". To make a flax egg - you simply whisk together 3 tablespoons of water and a tablespoon of ground flax seed. (Print my free vegan baking substitution sheet for a handy reminder!)

Mix in coconut oil, water and vanilla extract. Pour the wet ingredients into the well you made in the flour mixture and stir until combined.

Fold in the raisins and walnuts.

Then the coconut flakes.

And finally add in the shredded carrots.

Fold the carrot muffin batter together until it's well combined.

Grease muffin tins with non-stick spray. You could also use mini-muffin tins to make bite-sized carrot muffins.

Scoop the batter into the muffin tins, filling them each three-quarters of the way full.

Bake the carrot muffins for 15-18 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.

Let the muffins cool completely before serving.

If you want to make these muffins a bit fancier, you can drizzle them with a simple brown sugar glaze. Just whisk together brown sugar with a bit of soy or almond milk.

You could even sprinkle them with extra coconut flakes for more flair!

If you love these healthy carrot muffins, check out some of my other favorite muffin recipes:

• Healthy Pumpkin Muffins (vegan)
• Blueberry Banana Muffins
• Rhubarb Strawberry Muffins
• Orange Quinoa Muffins

Happy baking!

Recipe

Healthy Carrot Muffins - Vegan and Gluten-Free

5 from 1 vote

These Healthy Carrot Muffins are loaded with nutritious veggies and packed with flavor from fresh carrots,  coconut, walnuts, and raisins. Plus, they're completely vegan, gluten-free, and ready to eat in under 30 minutes. What's not to love?

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Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

15 minutes minutes

Total Time: 28 minutes minutes

Servings: 18 muffins

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Ingredients

Supplies Needed:

• muffin tins
• cookie scooper optional

Ingredients:

• 1 ½ Cup Gluten Free Baking Flour
• 1 Cup Quick Oats gluten free
• 2 flax eggs see recipe notes
• 1 Cup Coconut sugar
• 1 Cup Golden Raisins
• 1 Cup Unsweetened Coconut Flakes
• ¼ Cup Coconut oil melted
• ¾ Cup Water
• ½ Cup Walnuts
• 1 Cup grated carrot
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 teaspoon baking powder
• cooking spray

US Customary - Metric

Instructions

• Preheat oven to 350°F.
• Combine flax eggs, coconut oil, water and vanilla and stir. Set aside wet ingredients.
• In a separate bowl, combine the flour, sugar, oats, salt, baking powder, raisins, coconut flakes, carrots and walnuts. Make a well and add the wet ingredients to the bowl, and combine.
• Spray muffin tins with non-stick spray.
• Scoop muffin batter into the muffin tins, filling each ⅔ of the way full.
• Bake for 15-18 minutes, until edges start to brown and mixture is no longer wet looking.
• Let cool for a few minutes then remove from pan.

Video

Notes

1. Please note that some brands of quick oats contain gluten, added during processing. Look for a brand labeled as gluten-free.
2. To make a flax egg, whisk together 3 tablespoon water and 1 tablespoon ground flax meal. This is a great substitute for traditional eggs in baking.

Nutrition (Estimate per Serving)

Calories: 191kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 58mgPotassium: 175mgFiber: 3gSugar: 11gVitamin A: 1190IUVitamin C: 0.7mgCalcium: 35mgIron: 1.1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Breakfast is the most important meal of the day, so why not start with these gluten-free vegan banana pancakes? These mouthwatering pancakes are light and fluffy, and topped with sticky sweet syrup, powdered sugar,  and fresh bananas. You won't believe they cook up in just 20 minutes!

Vegan Banana Pancakes for Breakfast

We all live busy lives, so making an elaborate breakfast just can't be a priority for everyone. But they don't say breakfast is the most important meal of the day because it sounds catchy.

Breakfast is important because it gives you a boost of energy for your day, and kickstarts your metabolism. Who doesn't want that?

Luckily, these vegan banana pancakes are quick to make, filling, healthy, and delicious! If you like bananas, you're going to love these!

Instead of being made with regular wheat flour, they're made with gluten-free rice flour, which will make for lighter, fluffier pancakes.

Oh, and if you love these, be sure to check out these other great vegan pancake recipes.

And if you haven't already grabbed it, be sure to snag a copy of this free vegan cheat sheet. It's filled with all my favorite substitutions to make any recipe vegan!

Preparing Vegan Banana Pancakes

First, gather up all your ingredients. Make sure that your bananas are nice and ripe so that they're easy to mash. And melt your coconut oil - I just stick mine in the microwave for a few seconds. And you're ready to cook!

Take your ripe bananas and mash them up in a bowl. Then, put them off to the side. We'll get back to them shortly.

Then in a larger bowl, add your flour, baking powder, and salt. Stir these together so everything is evenly distributed, and add the melted coconut oil and vinegar.

Yes, you read that right. Vinegar. You're probably thinking, "Who would put vinegar in their pancakes?"

But it's actually more common than you might think, and it's the secret ingredient for this recipe! The vinegar will react with the baking powder, creating bubbles and lead to perfect, fluffy pancakes.

Now, slowly add in your vanilla almond milk and mix. And finally we get to the bananas! Add the bananas to the mix and stir everything into a thick pancake batter.

You don't want your mixture to be too watery or too thick. If it's too watery, add a tablespoon of flour. If it's too thick, add a tablespoon of almond milk until you get the consistency you'd like.

Now, put your pan over medium heat. Spray on some non-stick spray and pour your batter onto the pan. You can make them as large or as small as you want.

I like to use about ¼ cup of batter for each pancake. You will want to cook your banana pancakes on each side for about two minutes or until golden brown.

Once you're all done, sprinkle your vegan banana pancakes with powdered sugar. Then top with fruit or syrup - or both! You can also eat these pancakes plain, and they are just as delicious.

If you're looking for something to make with the rest of your ripe bananas, try this blueberry banana muffin or these Banana Chocolate Chip Muffins next.

And for more breakfast ideas - check out some of my favorite vegan breakfasts here. I especially love this Vegan French Toast and these Vegan Donuts.

(And of course, don't forget to grab this free printable cheat sheet to help you vegan-ize all your favorite recipes!) 

Recipe

Vegan Banana Pancakes {gluten-free}

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These mouthwatering vegan banana pancakes are light and fluffy, and topped with sticky sweet syrup, powdered sugar,  and fresh bananas.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

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Ingredients

• 2 ripe bananas
• 1 ½ cup Rice flour
• 2 teaspoons baking powder
• Pinch salt
• 1 cup vanilla almond milk
• 1 tablespoon vinegar
• 2 tablespoons coconut oil melted
• FOR TOPPING (optional):
• powdered sugar
• syrup
• fresh bananas sliced

US Customary - Metric

Instructions

• First start by mashing up your bananas in a small bowl, set aside.
• Now in a bigger bowl add your flour, baking powder, and salt. Give it a stir.
• Now add in your coconut oil and vinegar. Now slowly add in your milk and mix around.
• Now add in your bananas and mix well. You don't want it to be too watery or too thick. If it's too watery, add a tablespoon of flour. If it's too thick, add a tablespoon of almond milk until you get the consistency you'd like.
• Now put your pan over medium heat. Spray some non-stick spray and pour your batter. I like to use the ¼ measuring cup for each pancake. You will want to cook them on each side for about 2 minutes or until golden brown.
• Once you're all done, sprinkle powder sugar, top with fruit, or syrup. You can also eat them plain!

Nutrition (Estimate per Serving)

Calories: 335kcalCarbohydrates: 62gProtein: 4gFat: 8gSaturated Fat: 6gSodium: 2mgPotassium: 458mgFiber: 2gSugar: 7gVitamin A: 40IUVitamin C: 5.1mgCalcium: 96mgIron: 0.5mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.