Vegan Carrot Cake Muffins

These babies are as guilt free as they come: egg free, dairy free, refined sugar free, gluten free, artificial sweetener free – but they pack a lot of flavor and do not taste like they are lacking all the good stuff! Feel free to make them your own by adding things like walnuts, protein powder, or other spices – they are a great base to build on! xo

Nutritional Information:

Yields: 9 muffins

Serving size: 1 muffin

Calories:  111

Carbohydrates: 15g

Protein: 3.5g

Fat: 3.5g

Sugar: 3g


+ 2 cups Bob's Red Mill Paleo Baking Flour, 16-ounce  (you can also use Gluten Free All Purpose Baking Flour) **I made this with 2 cups of  Almond Flour  and 1 cup of All Purpose Gluten Free flour, and it was delicious. To make recipe this way, follow italicized measurements
+ 2 individual containers of unsweetened apple sauce **3 individual containers
+ 1/2 cup Coconut Sugar **3/4 cup
+ 1/2 cup shredded carrot
+ 1/4 cup raisins
+ 2 tsp baking powder **3tsp
+ 1 tsp baking soda
+ 1 tsp vanilla
+ 1.5 tsp cinnamon **2 tsp
+ 1/2 tsp ground cloves **3/4tsp
+ 1/2 tsp nutmeg **1tsp
+ 3/4 tsp salt **1tsp


1. Heat oven to 350 degrees farenheit

2. Combine all powdered ingredients, mix well until fully blended

3. Add apple sauce and vanilla, mix well

4. Add carrots and raisins last, mix to evenly distribute

5. Fill muffin tins to about 3/4 full **top

6. Bake 15-20 minutes (mine took 18)

7. Remove and let cool

8. I added Simple Mills Organic Frosting with Coconut Oil Vanilla, 10 oz but will be adding a homemade recipe soon!