These carrot cake muffins are a delicious treat or a breakfast on the go. They only take 20 minutes to make and are a guaranteed winner!
What is in a carrot cake muffin?
Carrots
Carrots are great to use in baking because they have a naturally sweet flavour. Plus it’s a good way to sneak in extra vegetables, especially for children.
Apple sauce
Apple sauce gives an added sweetness, depth of flavour and canges the texture ofthese muffins. Did you know that apple sauce is a great binder? It is particularly useful for recipes that don’t use eggs.
Walnuts
I decided to use walnuts in this recipe to give it an extra crunch. However, you can easily swap that for almonds, hazelnuts or any other nuts or seeds you prefer.
Gluten free flour mix
I make my own gluten free flour mix out of three types of flours – brown rice flour, chickpea flour and tapioca starch. If you’d like to learn more about gluten-free flours, take a look at my post on How to use gluten-free flour. There, I explain my favourite gluten-free flours to use and give examples of recipes.
Did you like this recipe?
Don’t forget to leave a comment below if you like or have made this carrot cake muffins. Also, feel free to tag #fiveelementswithanna on Instagram. I’d love to connect with you!
Carrot Cake Muffins
Ingredients
- 1 cup Rice milk (or milk of your choice)
- ⅓ cup Rice bran oil
- ⅔ cup Apple sauce
- 2 tsp Cinnamon
- ¼ tsp Salt
- 1 tsp Baking powder
- ½ cup Sugar
- 1 cup Grated carrots
- ½ cup Walnuts (roughly chopped)
- 1 ¼ cup Gluten free flour mix
Instructions
- Preheat the oven to 190 C degrees (350 F). Line a muffin tray with baking cups ( I made my own using baking paper). Alternatively, you can generously oil each muffin compartment with coconut oil.
- Add the rice milk, oil, apple sauce to a large mixing bowl and stir to combine.
- Next, sift in the cinnamon salt, baking powder and sugar. Stir it all together then add the grated carrot and walnuts. Mix everything until well combined.
- Sift in the gluten free flour mix and stir until the flour is all incorporated.
- Divide the batter evenly (I got 8 muffins out of my batter) and bake them in the oven for 15-20 minutes until the top of the muffins are slightly golden. Allow the muffins to cool for at least 10 minutes before eating (if you have the patience).
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