Vegan & Gluten Free Carrot Applesauce Muffins

Soft & Sweet Vegan + Gluten-Free Carrot Applesauce Muffins (Kid-Approved!)

There’s something so comforting about the smell of freshly baked muffins wafting through the kitchen, especially when they’re packed with wholesome ingredients and naturally sweet flavors. These Vegan & Gluten-Free Carrot Applesauce Muffins are the perfect treat for little hands (and grown-ups too!).

Made with real shredded carrots, unsweetened applesauce, and warm cinnamon, these muffins are soft, moist, and naturally sweet without any refined sugar. They’re perfect for breakfast, lunchboxes, or an after-school snack—plus, they’re completely egg-free, dairy-free, nut-free, and gluten-free, making them a great allergy-friendly option.

If you’re looking for a healthy, easy-to-make, and delicious muffin recipe that the whole family will love, you’ve found it! Let’s get baking!

Why You’ll Love This Recipe

These soft, moist, and naturally sweetened carrot applesauce muffins will quickly become a household favorite! Here’s why:

🥕 Wholesome & Nutritious – Packed with real carrots, unsweetened applesauce, and warm spices, these muffins are full of vitamins, fiber, and natural sweetness.

🌱 Vegan & Gluten-Free – Perfect for those with dietary restrictions, these muffins are egg-free, dairy-free, and completely gluten-free—but still incredibly soft and fluffy!

👶 Kid-Approved – These muffins are naturally sweet, easy to eat, and perfect for little hands. Whether for breakfast, lunchboxes, or an after-school snack, kids love them!

⏳ Quick & Easy – No complicated ingredients or fancy equipment needed! Just one bowl, simple pantry staples, and 30 minutes from start to finish.

🍏 Refined Sugar-Free & Allergy-Friendly – Sweetened with applesauce and a touch of maple syrup, these muffins are a healthier alternative to store-bought snacks. Plus, they’re nut-free, making them safe for school lunches!

Whether you’re looking for a healthy snack, a fuss-free breakfast, or a delicious way to sneak in some extra veggies, these muffins are a must-try. Once you bake a batch, they won’t last long!

Ingredients Needed to Make Vegan and Gluten Free Carrot Applesauce Muffins

These Vegan & Gluten-Free Carrot Applesauce Muffins are made with simple, wholesome ingredients that come together perfectly for a soft, moist, and naturally sweet treat. Here’s what you’ll need:

• Gluten-Free Flour – I use Bob’s Red Mill Gluten-Free Flour, but any gluten-free blend will work! Choose one with xanthan gum for the best texture.
• Baking Soda & Salt – Essential for a light and fluffy muffin texture.
• Cinnamon & Ginger – Warm, cozy spices that bring out the natural sweetness of the carrots and applesauce. I use ground ginger, but freshly grated works too!
• Vegan Egg Replacer – My go-to is Bob’s Red Mill Egg Replacer, but you can also use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water). This helps bind the muffins without using eggs.
• Vanilla Extract – Adds a subtle sweetness and depth of flavor.
• Olive or Coconut Oil – Both work beautifully! If using coconut oil, melt it before mixing with the wet ingredients.
• Plant-Based Milk – Any dairy-free milk works: almond, soy, oat—whatever you love!
• Maple Syrup – Naturally sweetens these muffins without refined sugar. You can also use agave or date paste as an alternative.
• Applesauce – Keeps these muffins incredibly moist and naturally sweet! I recommend using unsweetened applesauce to control the sweetness.
• Carrots – Finely shredded for the best texture! I like using pre-shredded carrots and chopping them smaller or pulsing them in a food processor for a quick prep.

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How to Make Vegan and Gluten Free Carrot Applesauce Muffins

How to Make Vegan & Gluten-Free Carrot Applesauce Muffins

Making these soft, fluffy, and naturally sweet muffins is quick and easy. Follow these simple steps for a perfect batch every time!

1. Preheat & Prep
   • Preheat your oven to 350°F (175°C).
   • Lightly grease a muffin tin with cooking spray or line it with muffin liners.
2. Mix the Dry Ingredients
   • In a medium mixing bowl, whisk together:
     • Gluten-free flour
     • Baking soda
     • Salt
     • Cinnamon
     • Ginger
   • (Optional: Add hemp or flax seeds for an extra boost of nutrition.)
3. Prepare the Wet Ingredients
   • In another medium bowl, whisk together:
     • Vegan egg replacer (prepared according to package instructions)
     • Olive oil or melted coconut oil
     • Plant-based milk
     • Maple syrup
4. Combine the Ingredients
   • Pour the wet ingredients into the dry ingredients and gently stir until just combined.
   • Add the applesauce and shredded carrots, then mix again until all ingredients are evenly distributed.
5. Fill the Muffin Tin
   • Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake & Cool
   • Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
   • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Enjoy these warm, cozy, and naturally sweet muffins for breakfast, as a snack, or as a healthy treat for the whole family!

To begin making your yummy muffins you will first need to preheat your oven to 350° F. You will need two medium bowls. In the first bowl combine your gluten free flour, baking soda, salt, cinnamon, and ginger. You can also add it addition hemp and flax seeds for an extra boost of health benefits if you wish. Whisk all the dry ingredients together until combined.

In your other bowl, combine vegan egg replacer, olive oil (or melted coconut oil), plant based milk, and maple syrup. Whisk together.

You now pour your wet ingredients into your dry ingredients and stir together until incorporated. Stir in applesauce and shredded/chopped carrots and stir once more until all ingredients are evenly distributed.

Lightly spray your muffin win with cooking oil or line with liners. Scoop in muffin batter in each tin until about 3/4 full.

Bake for 18-20 minutes or until tops are golden. Allow to cool and serve.

Storage

This muffins can be kept on the counter for up to 3 days. They can also be refrigerated for up to a week, or frozen for 3 months. If kept frozen, simply reheat in microwave for 30 seconds when ready to eat.

Looking for more yummy muffins recipes? Check out these pumpkin muffins or these delicious banana nut muffins!

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Check out these other yummy muffins recipes!

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