Carrot Cake Muffins (gluten-free, egg-free, nut-free, vegan)

Ali Segersten May 11, 2017 8 comments

Yay for gluten-free carrot cake muffins! I call these healthy little treats muffins, but once frosted they sure seem like cupcakes to me. They are packed full of carrot-goodness, as well as being very moist and light, even without the eggs. What a perfect treat for Mother's day or a Springtime gathering!

I've frosted them here using a Honey-Cream Cheese Frosting (recipe below) but if you are dairy-free or vegan then use my Sweet Potato Buttercream Frosting recipe. Just be sure to use white-fleshed sweet potatoes (they have a light-tan skin), and stir in some finely grated orange zest at the end. This recipe is a perfect dairy-free, whole foods replacement for cream cheese frosting (and it looks like it too as long as you use the white sweet potatoes).

The trick to making these egg-free muffins light and fluffy is to add the carrots on top of the whisked dry ingredients, immediately then pour in the blended wet ingredients, and then mix them all together at once. If you stir in the carrots at the end, after your batter has been mixed up, then you will lose some of the trapped air that is formed from the reactions of the baking powder, baking soda, and acid ingredients (apple sauce and orange juice). Then you must bake them right away in your preheated oven. Starting the baking process immediately after mixing the batter together helps to trap air and create lift! Both of these steps will help give the muffins the rise and lightness you normally get with eggs.

If you want to add other ingredients such as chopped walnuts and raisins, go ahead. A half cup of each should work well. Also....did I mention that these muffins are Elimination Diet friendly for Phase 2 and beyond (without the cream cheese frosting and citrus of course)! Enjoy!

ALI-VERTICAL-61

About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

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Comments

Ah! I really want to make these for my daughter's birthday party tomorrow and no store near me has Whole psyllium husks, only powder :(. Is there any way the powder would work or did you ever find out if the egg replacement would work? Thank you!

Dear Ali can you use an AIP flour/s like cassava / coconut for this recipe instead of sorghum? If you have any baking tips for cassava flour, I'd really appreciate them as I find it results in a dense, gooey disappointment. Thank you

Hi Ali

May I ask if cassava flour / coconut flour or a combo can be used for AIP compliance? Thank you Kay
P.S. If you have any yeast and egg free cassava flour baking tips PLEASE do share as I really struggle with this flour - dense, gooey results.

Hi Alicia,

You could certainly try brown rice flour in place of the sorghum....it's a little denser and absorbs slightly more liquid so your muffins might not be as light but it should work just fine. :)

Hi Sara,

Thanks for the feedback....glad your children are enjoying that recipe! :) The flax and psyllium not only replace eggs, but also the gluten. It might work to replace them with 1 teaspoon of xanthan gum (if you use that ingredient in your baking), and reduce the liquid (orange juice) by 1/4 cup and then add in two eggs. That's just my guess. I don't know if it would work out exactly how I'm imagining it but I think it would. :)

Let me know if you try it.

Carrot cake is one of my favourite cakes. Originally discovered decades ago in the Cranks cookbook!

This looks wonderful! Any subs for the sorghum flour? My local co-op doesn't carry this, and I don't want to order it online. Thanks!

Hi Ali!
These look so yummy! We have been enjoying your overnight cinnamon muffins from your cookbook this week. My kids are requesting batch after batch.

I can't tolerate flax or psyllium. I am wondering if in general it's possible to sub an egg back in or is it best to just make different recipes. I have been wanting to ask you this question for awhile.

Thank you for all your wonderful recipes!

Sara

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