Go Back
+ servings
Vegan carrot muffins gluten-free

Get the Recipe: Easy Vegan Carrot Muffins (Gluten-free)

These easy vegan carrot muffins are a healthier sweet treat that are great for both dessert and breakfast! Make these in under 30 minutes with minimal effort, and keep in the fridge for meal prep. Gluten-free and refined sugar free.


  • 1 cup gluten-free oat flour
  • 2 tbsp ground flax
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large banana, mashed
  • 1/3 cup maple syrup
  • 2 chia eggs, see recipe notes
  • 2 tbsp coconut oil, melted
  • 2/3 cup carrot, grated


  • Conventional oven
  • Mixing bowl x 2
  • Whisk
  • Muffin cases
  • Baking tray


  • Preheat the oven to 180 degrees C/350 F.
  • Add the dry ingredients (oat flour, ground flax, baking powder, baking soda) to a large mixing bowl. Mix together well.
  • In a separate mixing bowl, whisk together the wet ingredients (mashed banana, maple syrup, chia eggs, coconut oil).
  • Add the wet ingredients to the dry. Mix together really well, then fold in the grated carrot.
  • Distribute the batter evenly between muffin cases, arranging them on a baking tray. Bake for 20-22 minutes, until a toothpick comes out clean but they are still soft on the inside.



To make one chia egg, mix together 1 tbsp chia seeds with 2.5 tbsp water (so for two, you need 2 tbsp chia seeds and 5 tbsp water).
Calories: 228kcal, Carbohydrates: 34g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Sodium: 109mg, Potassium: 344mg, Fiber: 4g, Sugar: 14g, Vitamin A: 2390IU, Vitamin C: 3mg, Calcium: 95mg, Iron: 1mg