Vegan Carrot Cake Blender Muffins (Oil-free, Gluten-Free)

5 from 3 votes

Vegan Carrot Cake Blender Muffins (Oil-free, Gluten-Free)

Back-to-Monday mornings need my delicious, vegan carrot cake blender muffins to make the day bright! They are also flourless & gluten-free.

Prep Time5

Cook Time25

Total Time30

Course: Muffins

Cuisine: American

Keyword: carrot muffins, egg-free, flourless, flourless vegan muffins, nut-free, oats, oil-free, oil-free vegan muffins, vegan gluten-free carrot muffins, wfpb carrot cake muffins, wfpb muffins, wfpbno muffins

Servings: muffins

Author: Camilla

Ingredients

2 cups rolled oats certified gluten-free as needed
1/2 cup sunflower seeds or pepitas
1 large carrot about 7.5 inches, peeled, trimmed, cut into chunks
1/3 cup coconut sugar or packed brown sugar
1 cup coconut milk beverage or milk of choice
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon vinegar cider vinegar or white vinegar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
Optional toppings: a couple tablespoons each of rolled oats sunflower seeds or pepitas, finely chopped flake coconut

Instructions

Preheat oven to 375F (190C). .Line 10 cups of a standard muffin tin.
Place all of the ingredients (except optional toppings) into a blender (food processor will work, too); blend until smooth. Divide batter evenly between prepared cups. Sprinkle with optional toppings.
Bake in the preheated oven for 20 to 25 minutes until centers are puffed and muffins are golden brown.
Cool in tin set on a cooling rack for 10 minutes. Remove from tin and serve warm or cool completely.

Notes

Storage: Store in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for 3 months.

Nutrition