Carrot Apple Muffins - Gluten Free and Vegan

Anyone in the mood for carrot /apple muffins? 

These gluten-free muffins are a reliable recipe that come out good every time. It's a basic recipe that can be varied according to the season and your preferences. I sometimes make carrot\apple, sometimes blueberry or strawberry, sometimes pumpkin, and sometimes chocolate chip. 

It's beginning to feel like fall. The temperatures are cool in the early mornings and late evenings. This morning it was 56 degrees!

Do you like the warmth of fall spices? 

These carrot apple muffins are delicious and are seasoned with warm spices such as cinnamon and ginger. One bite will have you thinking of fall!

The healthy combination of carrot and apple make it a perfect quick grab and go breakfast, a side for lunch, or a delicious healthy snack. 

Having company for brunch? 

Personally, I usually make muffins when I am having company for brunch. Muffins make a lovely presentation served in a napkin lined basket. They seem to go well with whatever I'm serving. Most everyone likes a good muffin. 

A quick and easy recipe to pin for later

Muffins are quick and easy to make and usually will come out well even for the most inexperienced baker. It's also a nice project to make with grandkids. They freeze well and can be popped out of the freezer and quickly defrosted whenever desired. 

Do your muffin tins get rusty? I found that using a stainless steel muffin tin doesn't get rusty. I bought the  Fox Run 4868 Muffin Pan, 12 Cup, Stainless Steel

Ingredients: 

1 and a half cups of gluten-free flour (see my notes below)

2 teaspoons of baking powder

1/4 teaspoon of baking soda

1/3 cup coconut sugar or white sugar

1 teaspoon cinnamon

1/4 cup oil 

1/2 cup nut milk (I use cashew milk)

1/3 cup unsweetened apple sauce

1 teaspoon of vanilla

1/4 cup of grated carrot

1/2 cup of grated apple ( with liquid squeezed out)

Optional: 1/2 teaspoon ground ginger cinnamon and coconut sugar mixture for topping

Directions:

Preheat oven to 375 degrees and prepare a 12 muffin pan with paper liners for 10 muffins. Combine gluten-free flour, baking powder, baking soda, sugar, and cinnamon in a large bowl. In a small bowl, combine oil, nut milk, apple sauce, and vanilla. Mix the wet ingredients into the dry with a spoon. ** if the batter is too dry, add a tablespoon at a time of extra nut milk.  When mixed ( do not over mix) add grated carrot and grated apple. Using a spoon, divide the batter between 10 muffins. Sprinkle the tops with the cinnamon and coconut sugar mixture. Pour some water in the two empty muffin holes in the muffin pan. Place in oven and bake for 12-15 minutes. 

Don't forget to pin the recipe for later!

 

My Notes: 

1. Gluten-Free Flour: 

I find that I get the best results with Bob Mills Gluten Free All Purpose Flour (affiliate link). I like the texture and the taste. I purchase it in the supermarket in the gluten-free aisle, and it is reasonable for gluten-free flour.

Make Pumpkin Muffins Using This Recipe

2. For pumpkin muffins, substitute pumpkin puree for the applesauce and add pumpkin spices and chocolate chips!

To cut back on the coconut sugar

3. If you want to cut back on the (coconut) sugar, try adding raisins or chopped dates to the batter and omit either the apple or carrot.

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Shared on Friday at Fire Station Linkup

Shared on Pin Junky Thursday Blog Carnival 



Fox Run 4868 Muffin Pan, 12 Cup, Stainless Steel