I looove these Orange Carrot Muffins so much! They’re the perfect breakfast muffin, if you ask me.
They’re both vegan and gluten-free so they’re light on the tummy while being filling as well!
They have a delicious burst of fresh orange flavor and, thanks to the carrots, they’re perfectly moist.
They also have some pecans in them to give them that extra oomph!
Orange Carrot Muffins (V/GF)
They have a delicious burst of fresh orange flavor and, thanks to the carrots, they’re perfectly moist. They also have some pecans in them to give them that extra oomph!
- 1 cup gluten free all purpose flour
- 1/3 cup almond flour
- 1/3 cup coconut sugar
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 flax-eggs *see notes
- 1/4 cup orange juice
- 1/4 cup maple syrup
- 1/4 cup coconut oil , melted
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 cup carrots , grated
- 1/2 cup pecans or walnuts , chopped
- zest from 1 orange
Preheat oven to 375 degrees F. Line one or two muffin trays with paper liners and set aside. If you're making 4 large muffins, you'll only need one large muffin tin. If you're making 8 regular muffins, use 2 regular sized tins.
In a medium bowl, mix together both flours, coconut sugar, baking soda, cinnamon and salt until completely combined.
In a large bowl, whisk together flax-eggs, orange juice, maple syrup, coconut oil, vanilla extract and almond extract until combined.
Add wet ingredients to dry ingredients and mix thoroughly. Then add the carrots, nuts and orange zest. Mix to combine.
Scoop batter evenly into muffin tin(s) so they're 3/4 of the way filled.
Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
Let cool slightly before serving and enjoy!!!
To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.