Healthy Carrot Cake Muffins (Vegan, Gluten-Free)
Imagine all the flavors of carrot cake, but baked into healthy muffins! These healthy carrot cake muffins are soft, moist, warmly spiced, and topped with a high-protein vegan cream cheese frosting. Vegan, gluten-free, and naturally sweetened.
Equipment
Ingredients
Carrot Cake Muffins
Wet Ingredients
- ½ cup coconut sugar
- ½ cup unsweetened applesauce
- ½ cup non-dairy milk
- ¼ cup melted coconut oil
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups oat flour
- 1 ½ tablespoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup freshly grated carrots, not from a bag
Vegan Cream Cheese Frosting
- 4 oz vegan cream cheese
- ½ cup non-dairy yogurt, I use a high-protein one from cocojune
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with liners.
- Mix the wet ingredients: In a large bowl, whisk together the coconut sugar, applesauce, non-dairy milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Add the dry ingredients: Stir in the oat flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Stir until just combined.
- Fold in the carrots: Gently fold in the freshly grated carrots.
- Bake: Divide the batter evenly between muffin cups and bake for 18–20 minutes, until a toothpick comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: While the muffins are baking, make the frosting by adding the vegan cream cheese, high-protein vegan vanilla yogurt, maple syrup, and vanilla extract to a bowl and use a hand mixer to beat until smooth and creamy.
- Frost and decorate: Once the muffins are completely cooled, frost generously and decorate as desired (crushed walnuts, piped carrots, or keep it classic with a simple swirl).
Video
Serving: 1serving, Calories: 262kcal, Carbohydrates: 34g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 1mg, Sodium: 337mg, Potassium: 188mg, Fiber: 4g, Sugar: 12g, Vitamin A: 2384IU, Vitamin C: 1mg, Calcium: 102mg, Iron: 1mg
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