These muffins are so fluffy, moist, and tender—you won’t believe they’re healthy, gluten-free, and egg-free!
I used to love treating myself to one of those giant bakery muffins every Friday. I’d order my half-caf skim chai latte, then peruse the beautiful baked goods behind glass while I waited for the barista to craft my bevvie. I often chose the carrot-bran option, thinking I was being oh-so healthy. Then I found the ingredients list for those muffins online. The amount of fat, sugar, and calories shocked me!
A vegan friend suggested I try this dairy-free vegan carrot muffin recipe to get my weekly fix in a healthier way. I was skeptical at first—because I’d never tried vegan baked goods before. But my first bite converted me! These muffins are unbelievably moist, fluffy, and flavorful. The cinnamon, ginger, and nutmeg give them a cozy, autumnal vibe, and the pecans add a satisfying crunch. What really impressed me, though, was the sweetness. It’s not a cloying, syrupy taste, but there’s a delicate richness in them from the combo of pineapple and coconut sugar that’s deeply satisfying.
Whether you’re looking for a dairy-free breakfast option or a healthy glow-up for your snacking options, these carrot muffins are an easy, tasty solution that everyone can enjoy.
Are Dairy-Free Vegan Carrot Muffins Healthy?
These carrot muffins are a healthier alternative to traditional muffins, which often contain white flour, refined sugar, and dairy. They are relatively high in fiber and vitamins A and C, with moderate sugar content from coconut sugar and pineapple, which are less refined than white sugar. Pecans contribute healthy fats, and the calorie count is moderate. Overall, this wholesome, dairy-free, egg-free, gluten-free, vegan recipe is a healthy choice as a snack or breakfast option for most diets.
The Sweet History Of Carrots In Baked Goods
Carrots might not be your first choice for dessert, but they’re a clever option for both traditional and gluten-free bakers! These orange veggies add natural sweetness, keep baked goods moist, and help retain their shape and texture while baking. They also contribute fiber, beta-carotene, and other nutrients to any recipe.
How did carrots make the leap from side dish to desserts? Necessity and scarcity! During the Middle Ages, honey and refined sugar were scarce and expensive. People who couldn’t afford or find those sweeteners subbed in carrots for their cakes and puddings. This tradition resurfaced during World War II, when sugar rationing and promotion from the Ministry of Food in the UK led to a revival of carrot cake as a thrifty, nutritious treat. Over time, carrot cake evolved from dense puddings to the lighter, spiced cakes we know today, and by the 20th century, it became a beloved dessert in both Europe and America.
How Do I Store Leftovers?
Allow leftover muffins to cool completely, then store them in an airtight container at room temp for 2-3 days or in the fridge for up to 5 days. You can also freeze muffins for up to 3 months. The best freezing method is to arrange muffins in a single layer on a baking sheet and freeze them solid, then transfer them to a freezer-safe zip-top bag or container. Thaw at room temp for an hour or so. Enjoy as is, or warm your muffin briefly in the microwave.
Serving Suggestions
Make dairy-free vegan carrot muffins part of a healthy start to your day by pairing one with a vegan-friendly Peanut Butter Low-Carb Keto Smoothie With Almond Milk. Or add them to a brunch spread that features something for everyone, like Crock-Pot Breakfast Potatoes, a No-Egg Breakfast Casserole, some healthy Turkey Sausage, and vegan Coconut Yogurt. These muffins also make a lovely afternoon snack, especially when accompanied by a Vegan Hot Chocolate!
Recipe
Ingredients
- 6 tablespoons pecans plus additional for topping
- 2 cups oat flour 6.8 ounces/190 grams
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 tablespoons water
- 4 tablespoons coconut oil melted
- 8 teaspoons baking powder
- 1 cup coconut sugar
- 1 cup crushed pineapple drained
- 2 teaspoons pure vanilla extract
- 1 cup carrot grated
Instructions
- Preheat oven to 400°F and spray a muffin tin with cooking spray.
- Spread the pecans on a small baking sheet. Toast in the oven until dark and nutty smelling, about 5 minutes. Roughly chop them and set aside.
- In a medium bowl, whisk together the oat flour, cinnamon, ginger, nutmeg, and salt.
- In a separate large bowl, whisk together the water, coconut oil, and baking powder until frothy. Add the coconut sugar, pineapple, and vanilla extract. Whisk until combined.
- Add the flour mixture to the wet mixture and whisk until mixed. Stir in the carrots and toasted pecans.
- Cover and refrigerate for 30 minutes.
- Once chilled, fill 10 muffin cups almost to the top with the mixture. Sprinkle pecans on top, if desired.
- Bake for 5 minutes at 400°F. Lower oven temperature to 375°F and bake for another 11-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan. Invert pan to remove muffins. Serve immediately.
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