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Healthy Carrot Cake Muffins [V+GF+Oil Free]

Healthy Carrot Cake Muffins on cooling rack close up
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Healthy carrot cake muffins anyone? Yes please. Now you can have your cake and eat it too! These delicious muffins are completely wholesome, high in protein and made using ‘good for you’ ingredients! They are perfect for breakfast or healthy snacks on the go. These healthy carrot cake muffins are sweetened with ripe banana, some maple syrup, and have hints of lemony flavour in every bite. They also happen to be vegan, gluten free, and oil free! These muffins are perfectly suitable for all eating preferences!

carrot cake muffins on cooling rack with carrots and banana in background

How do you make healthy carrot cake muffins?

Quite simply! First whisk together your dry ingredients in one bowl. Then combine and mix your wet ingredients in another bowl.

bowl of dry ingredients and bowl of wet ingredients for carrot muffins

Add the wet to the dry and evenly distribute your batter into your muffin tray! (Use muffin liners or grease if needed.)

muffin cups filled with raw carrot cake batter

Then toss the tray into your preheated oven and bake! Pretty simple. Make these delicious muffins for a healthy make ahead breakfast or easy snack. These carrot cake muffins will also make a great dessert option for Easter, or any other occasion. You won’t feel guilty over indulging in this recipe with its healthy, wholesome ingredients.

carrot cake muffins on cooling rack with one cut in half

Need to make these nut free? No problem! Simply substitute the almond milk for unsweetened soy milk.

Don’t have garbanzo bean flour on hand? Grind dry chickpeas in a high powered blender into a flour consistency. Or you may sub for oat flour, or even all purpose flour if you’re not avoiding gluten.

carrot cake muffins in bowl with a bite from one muffin in plate

Want more healthy recipes you can enjoy for both breakfast or dessert?

Healthy Carrot Cake Muffins on cooling rack close up

Healthy Carrot Cake Muffins [V+GF+Oil Free]

Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten free, oil free, refined sugar free, vegan
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 12 Muffins
Healthy carrot cake muffins are a delicious treat made using wholesome ingredients and without any refined sugars. Perfect for breakfast or dessert!
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Ingredients

Dry Ingredients

  • 1.5 cups chickpea/garbanzo flour
  • 2.5 tsp baking powder

Wet Ingredients

  • 2 medium carrots shredded
  • 1 large banana mashed
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1/2 lemon zested

Instructions

  • Preheat the oven to 375 degrees F and line a muffin tray with 12 muffin cups, or grease.
  • Add your dry ingredients in a large bowl and whisk to combine.
  • Combine your wet ingredients in another bowl and mix well. Then add the wet ingredients to the dry and mix until combined.
  • Spoon the mixture into your 12 muffin cups, filling about 3/4 of the way to the top. (They won't rise much.)
  • Bake for 16-18 minutes, or until a toothpick inserted in the middle comes out clean.
  • Let cool for a few minutes at room temperature, and enjoy warm. Store leftovers in an airtight container.
Serving: 1Muffin | Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Sodium: 31mg | Potassium: 314mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1710IU | Vitamin C: 1.8mg | Calcium: 75mg | Iron: 0.9mg
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

 

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42 Comments

  8. Krissy Allori
    Reply

    5 stars
    I’m always looking for vegan and GF recipes because of allergies in our house and these turned out perfect. YUM!

  10. David
    Reply

    5 stars
    I like carrot cake so will have to try! interesting about the chickpea flour, I was looking for lentil flour for something awhile back and kept coming across chickpea flour instead. Now I know something to make with it!

    • rosa Post author
      Reply

      Hi Margaret, I used only the zest of half a lemon, not the juice. Feel free to add some of the juice as well if you want a stronger lemony flavour though.

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