top of page

Healthy Vegan Carrot Cake Muffins

There are so many vegan recipes out there for Carrot Cake Muffins but I believe my recipe are to die for. I've actually made these three times over the last few days and now are perfect!! These are so good and of course like all of my recipes all organic ingredients used!!

Makes 8 muffins

Turn oven on to 350

Bake for 20 minutes

1 cup almond milk

1-2 drops of doTERRA's Ginger Essential oil (can use ground ginger 1-2 tsp instead of oil)

1 tablespoon ACV

1 teaspoon pure vanilla

1-2 honeycrisp apple finely chopped

1 cup of carrots finely chopped

1/3-1/2 cup of raw coconut sugar

1 cup of gluten free flour

1/4 cup of coconut shreds

1/2 cup gluten free rolled oats

1/2 cup almond flour

1/2 teaspoon baking soda

2 teaspoons of baking powder

1/4 teaspoon salt

1 tablespoon of apple pie spice seasoning (if you don't have this you can do 1/4 tablespoon each of the following of allspice, cinnamon, nutmeg and clove)

1 teaspoon of nutmeg (yes more nutmeg)

1/4 cup of flax seed meal (has to be the meal or you can blend flaxseeds in food processor)

1/4 cup of pecans(optional)

Mix all wet ingredients into a pot and bring to boil then cover and let simmer on low for 15-20 min

Mix all dry ingredients together; then add rest of ingredients together

You might have to add a bit more almond milk, consistency of dough should be thick not runny though.

Spray your muffin liners with a avocado spray or olive oil spray. These muffins do not rise a ton so fill them up!! Bake for 20-25 minutes

Enjoy....and don't eat all 8 in one day!!!


bottom of page