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Carrot Muffins – Gluten Free and Vegan – Recipe Redux

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Chef Abbie Gellman RD

Published on June 21, 2017

Updated on August 6, 2021

Carrot Muffins – Gluten Free and Vegan – Recipe Redux
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In honor of Recipe Redux’s 6-year anniversary, this month’s Recipe Redux challenge is cake or a small bite dessert. Happy anniversary! Woo hoo!

As my daughter will tell you, I love baking muffins. I try to incorporate vegetables and/or fruit in every muffin recipe and I always focus on minimal additional sugar from three sources only: honey, maple syrup, and/or maple sugar. These are natural sugar sources that offer additional vitamins and nutrients, such as iron, potassium, and magnesium. Plus they add their own flavor and texture to the muffins that is always a nice treat!

Check out a few of my favorites — Blueberry Corn Muffins and my Zucchini Muffins with Chocolate Chips

I’ve been playing around in the kitchen with Sorghum lately, a naturally gluten free grain with a wide variety of nutrients, including iron, Vitamin B6, niacin, and phosphorous. These Carrot Muffins are vegan AND gluten free! The combination of warming spices, carrots, and raisins is amazing. Enjoy!

Pumpkin Maple Muffins

Carrot Muffins - Gluten Free and Vegan

4 from 5 votes
Print Pin Rate
Course: Breakfast, Dessert, Side Dish
Keyword: carrot, gluten free, muffins, vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Chef Abbie Gellman RD

Ingredients

  • 1 1/2 cups Sorghum flour note: whole wheat pastry flour can be substituted for a non-gluten free muffin
  • 3/4 cup maple sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup low sodium V-8 Juice or Tomato Juice
  • 1/2 cup olive oil
  • 3/4 cup shredded carrots
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts optional

Instructions

  • Preheat the oven to 350°F. In a mixing bowl, combine the flour, sugar, baking soda, cinnamon, cloves, salt, and nutmeg.
  • In a separate bowl, mix together the juice, oil, carrots, raisins, and vanilla extract.
  • Pour wet ingredients into the dry mixture. Stir to mix.
  • Pour batter into greased or lined muffin pans. Place pans into the oven and bake for ~18-20 minutes, or until toothpick inserted into the center comes out clean.

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28 thoughts on “Carrot Muffins – Gluten Free and Vegan – Recipe Redux”

    1. Hi Glenda, great question! I have been playing around a lot with the sorghum flour and for this muffin in particular, it works really well. The muffin batter is more liquidy than others I’ve done, so it helps with a lighter texture. I tried it with less liquid and egg in a zucchini muffin and it was noticeably denser.

      Reply

  8. I always make pumpkin muffins in the fall and winter so why not make carrot muffins spring and summer? These look way better than any carrot muffin I have had!

    Reply

    1. Thanks Kelly! These are super yummy! You can swap out the sorghum flour for whole wheat pastry flour if you want to skip the gluten free process. Let me know how it goes if you make them.

      Reply
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Chef Abbie Gellman MS, RD, CDN

Food Logic™ is about recipes that taste delicious and that “work” the first time—which means you’ll love to make them again and again.

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