Name: Carrot Cake Almond Flour Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP ground flaxseed meal + 3 TBSP filtered water); ½ cup unsweetened almond milk; ½ cup unsweetened almond milk yogurt; ¼ cup pure maple syrup; 1 cup gluten-free old-fashioned rolled oats; 1 cup superfine almond flour; ¼ tsp ground cinnamon; 1 cup shredded/grated carrots; ½ cup walnuts, chopped; ½ cup raisins

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Carrot cake almond flour muffins with almond milk yogurt, shredded carrots, walnuts, and raisins. Perfect to meal prep for snacking.

I have my first sunburn of the year, friends.

The warm pink glow on my forehead is a reminder of happy hours spent outdoors on Saturday.

This past weekend I hiked the “Difficult Run” 10 mile trail in Virginia with friends.

It was strange to sweat and squint in the sunshine; my body and brain adjusting to the feeling of actually being HOT.

It felt so good, despite the fact that my face probably got a little more Vitamin D than necessary.

As of yesterday, it’s officially Spring, so I’m testing all of the seasonal flavors in F&V kitchen.

These Carrot Cake Almond Flour Muffins are my current favorite seasonal snack.

They’re made plant-based and gluten-free with super-fine almond flour and old-fashioned oats.

They’ve got the best taste and lots of texture, made with shredded carrots, walnuts, and raisins.

What You Need to Make Carrot Cake Almond Flour Muffins

Here’s what you need to make Carrot Cake Almond Flour Muffins:

ground flaxseed meal
unsweetened almond milk
unsweetened almond milk yogurt
pure maple syrup
gluten-free old-fashioned rolled oats
superfine almond flour
ground cinnamon
shredded/grated carrots
walnuts
raisins

That’s it!

How to Make Carrot Cake Almond Flour Muffins

Preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease the tin with a bit of coconut oil.

In a large bowl, add the ground flaxseed and filtered water and whisk them together.

Allow them to sit for ~5 minutes to create a gel-like consistency.

This is your “flax egg”.

To the same bowl, add in the almond milk, almond milk yogurt, and maple syrup and whisk everything to combine.

The addition of almond milk yogurt makes these muffins super moist without the need for any added oils.

If you don’t have almond milk yogurt, any plant-based yogurt will work in its place.

Oh, and make sure that your yogurt is unsweetened; you’ll find the maple syrup and raisins add plenty of sweetness!

Add the Mix Ins

Next, add in the oats, almond flour, and cinnamon and stir everything again to combine.

The batter should be thick and scoop-able, but not quite pourable.

Finally, fold in the shredded carrots, walnuts, and raisins.

I like to use chopped walnuts and unsweetened raisins.

For the carrots, you can use pre-shredded carrots from the grocery store or grate your own carrots by hand or in a food processor.

For this recipe, I actually purchased shredded carrots and then chopped them down to size by hand.

If I’m feeling lazy, I usually just throw in shredded carrots!

Shredded carrots will lead to a more textured muffin than grated carrots, but both are equally delicious.

Divide the batter between the 9-12 muffin liners.

For taller, larger muffins, use 9 muffin cups.

For smaller, bite-sized muffins, fill all dozen muffin cups.

Don’t be afraid to fill the muffin cups to the brim!

These muffins don’t rise much during the baking process, so what you see is what you get when it comes to muffin size.

Decorate Your Muffins

Top the muffins with optional additional shredded carrots, raisins, and walnuts, for pretty muffin tops.

Transfer the muffin tin to the oven and bake them for 35-40 minutes.

The muffins are done when they’re lightly browned on top and the edges and a toothpick inserted into the center comes out clean.

Allow the muffins to cool completely, then enjoy!

How to Serve Carrot Cake Almond Flour Muffins

Enjoy these Carrot Cake Almond Flour Muffins as a spring-themed breakfast or snack.

I love mine served warm with a smear or nut butter or tahini.

Try making a bunch for meal prep and enjoy these protein and fiber-packed muffins for days to come.

Once the muffins are cool, you can store them in an airtight container in the refrigerator for up to one week.

They also freeze well if you’ve got extra at the end of the week!

Keep them in freezer safe bag or storage container, then microwave the frozen muffins for ~30 – 60 seconds to reheat.

Enjoy!

More Vegan Muffins

I Want to Hear From You

If you make this Carrot Cake Almond Flour Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren