vegan carrot-cake muffins

Hello again, from a relatively long bout of silence on the blog (it's called senior year). Time is flying by and in just a few short weeks I will be GRADUATING. From college. With a Bachelor's of Science in Environmental Studies. What? Do you ever have that feeling where you just stop and ask yourself, how did I get here? That's why it is so important to be present each and every day, savoring life's special moments. Sheeeesh. I am getting so sentimental! Alas, it will be bittersweet to move on from the University of Michigan, but there are so many exciting things coming down the road (i.e. moving to Colorado, which has been my dream). Change is coming and I can't wait to see where life takes me.

Recently, I've been contemplating a lot about consumption and wastefulness and how to take more intentional steps to living a more sustainable, less materialistic lifestyle. I just watched this documentary called The True Costwhich is all about the far reaching negative impacts of the fast fashion industry on the environment and on individuals in developing companies where most of our clothes in the U.S. are made. It was incredibly eye-opening and has further inspired me to become a more ethical and sustainable consumer. If you're interested in learning more about where our clothes come from and the effects the industry has on the people and communities that work in garment factories, I'd highly recommend watching this documentary. Anyways, I'm excited to start making gradual changes in my lifestyle to cut back on waste and to use my money to support companies that uphold high ethical standards in regards to human rights and the environment.

So, muffins. I am so happy that I finally nailed down the perfect recipe for a delicious gluten-free carrot cake muffin! I was going for dense, moist, oat-y, and hearty muffins and it took me a few tries to get there. Carrot cake, Easter, and spring are all closely related in my mind- I can't wait to serve up these babies for Easter brunch! If you'd prefer to make an un-vegan version, just substitute the flax egg with a regular egg. Also, xanthan gum helps bind this muffin together and gives it more of a bread like consistency as this is a gluten free recipe . I hope you enjoy this one, it has certainly become one of my favorites. Can't wait to hear what you all think!


  • 3/4 cup unsweetened applesauce
  • 1/4 cup cashew butter (or any other nut butter of choice)
  • 1/4 cup coconut oil, melted
  • 1/4 pure maple syrup
  • 1 flax egg (1 TBS ground flax + 3 TBS water whisked together & allow to sit for 10 mins )
  • 2 cups gluten free oat flour (or oats blended to flour consistency) 
  • 1/2 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp clove
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup of raisins
  • 2 cups of grated carrots
  • coconut sugar or raw sugar to top (optional)


Pre-heat oven to 350F and grease a 12 cup muffin tin with a little bit of coconut oil, making sure to get the sides of each cup. Whisk all wet ingredients together in a medium size bowl and set aside. In a large bowl, mix together the flours, baking soda, baking powder, xanthan gum, spices, and salt. Then add the wet ingredients to the large bowl and stir until well combined. Finally add in the grated carrots and raisins until well distributed through out the batter. Spoon batter into each muffin holder, there should be enough for each holder to be filled about 3/4 of the way full. Sprinkle each muffin with a little bit of coconut sugar or raw sugar to get a nice caramel finish. Bake in oven for about 25-30 minutes or until golden brown.