Muffins make the perfect breakfast or snack for any age. Not only are these muffins super tasty, but they are also deliciously moist and fluffy. I usually make a batch of these on the weekend, so we can have a quick, easy breakfast on the go, or just enjoy them as a healthy and nutritious snack. When my children were toddlers, I would make these in a mini muffin tin as the perfect hand held snack. I hope you enjoy this yummy recipe as much as my family does. Enjoy!
Ingredients Needed to Make Vegan and Gluten Free Carrot Applesauce Muffins
Gluten Free Flour: I used Bob’s Red Mill but you can use any brand or type you wish.
Baking Soda
Salt
Cinnamon
Ginger: I use powder for this recipe but you could also use freshly grated
Vegan egg replacer: Bob’s Red Mill egg replacer is my go to. For every 1 Tablespoon (1 egg equivalent) use 2 Tablespoons water. For this particular recipe I use 2 Tablespoon egg replacer and 8 Tablespoons water.
Vanilla extract
Olive or coconut oil: I’ve used both in this recipe and they are equally delicious. Just melt the coconut oil before adding in wet ingredients.
Plant based milk: Any plant based/ dairy-free milk works. Hemp, Soy, Oat, Almond, etc.
Maple syrup: Agave or date paste would work as well
Applesauce: I suggest buying applesauce with no added sugar.
Carrots: I like to use a bag of pre shredded carrots for this recipe and chop then up even smaller. You could also add carrots into a food processor for chopping.
How to Make Vegan and Gluten Free Carrot Applesauce Muffins
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.
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