Description
Delicious and healthy vegan carrot coconut muffins, gluten-free and packed with natural flavors.
Ingredients
Scale
- 2 cups gluten-free flour
- 1/2 cup shredded coconut
- 1 cup grated carrots
- 1/2 cup coconut sugar
- 1/4 cup coconut oil (melted)
- 1 cup almond milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.
- Mix gluten-free flour, shredded coconut, baking powder, baking soda, cinnamon, and salt in a bowl.
- In another bowl, whisk coconut sugar, melted coconut oil, almond milk, and vanilla extract.
- Combine wet and dry ingredients, then fold in grated carrots.
- Divide batter evenly into muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Use fresh carrots for best texture.
- Substitute almond milk with any plant-based milk.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan muffins, gluten-free, carrot coconut muffins, healthy baking