Gluten Free Vegan Carrot Muffins

Hi friends,

I’m not new to the allergy world and am always trying to play around with new combinations for recipes that can be adapted for everyone and are still delicious! These muffins are egg-free, dairy-free, gluten-free and totally free of animal products making them vegan too!  If you’re not gluten-free, feel free to substitute the flour with a mix of unbleached all purpose flour/whole wheat or just all purpose flour and the flax egg with 1 regular egg.  They are naturally sweetened with carrots and applesauce making them a perfect choice to enjoy a snack without breaking the calorie bank.

These wonderful creations came to be because I had ran out of ripe bananas (they were literally green) to make my healthy banana bread and if you’ve ever made banana bread with unripe bananas, you’ll know that it’s not a good idea!  It needs the sweetness to make it delicious!  I decided to experiment with another sweet fruit/vegetable because I think being in the kitchen should be fun and a big ole experiment!! To be honest, usually most of the food turns out okay even if it’s mushy and doesn’t hold it’s shape. If it’s somewhat edible, I’ll eat it because I don’t like to waste anything! I was happy that these muffins turned out amazing!  I use this muffin pan to make these in but you can also use a silicone muffin tray like this to avoid using cooking spray.

I used my mortar and pestle to chop up the walnuts coarsely. I love using mine for herbs to bring out flavour or for instances like these when I’m too lazy to bring out a cutting board and chop my ingredients. Here’s a link to a Mortar and Pestle that I would recommend. They’re so versatile and not to mention, pretty!

Below are some pictures to guide you through the steps.  If you decide to give these a whirl, please share a picture of your creation using my recipe on Instagram by tagging @balancingandie so I can see them :).




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Mix the flax and water and let sit for 1 minute.
Combine dry ingredients in 1 bowl.
Add the remaining wet ingredients to the flax mixture.
Mix wet ingredients thoroughly.
If using walnuts, chop into small pieces or use mortar and pestle to break into smaller pieces. I like to keep the pieces quite big for better crunch!
Fill sprayed muffin tray 3/4 full. Top with 2 or 3 extra chocolate chips, if desired.

Nutrition Disclaimer

This information is provided as an estimate only, based on the ingredients I used and the toppings of my choice.  The below information may change with any substitution you make or variances in brands used.

Nutrition Facts
Serving Size 12
Servings Per Container 1

Amount Per Serving
Calories 113 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1.3g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 93.1mg 4%
Total Carbohydrate 11.7g 4%
Dietary Fiber 2.1g 8%
Sugars 4.1g
Protein 4.6g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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