Carrot Muffins – Gluten Free and Vegan – Recipe Redux

In honor of Recipe Redux’s 6-year anniversary, this month’s Recipe Redux challenge is cake or a small bite dessert. Happy anniversary! Woo hoo!

As my daughter will tell you, I love baking muffins. I try to incorporate vegetables and/or fruit in every muffin recipe and I always focus on minimal additional sugar from three sources only: honey, maple syrup, and/or maple sugar. These are natural sugar sources that offer additional vitamins and nutrients, such as iron, potassium, and magnesium. Plus they add their own flavor and texture to the muffins that is always a nice treat!

Check out a few of my favorites — Blueberry Corn Muffins and my Zucchini Muffins with Chocolate Chips

I’ve been playing around in the kitchen with Sorghum lately, a naturally gluten free grain with a wide variety of nutrients, including iron, Vitamin B6, niacin, and phosphorous. These Carrot Muffins are vegan AND gluten free! The combination of warming spices, carrots, and raisins is amazing. Enjoy!

pumpkin muffins
5 from 1 vote

Carrot Muffins - Gluten Free and Vegan

Course Breakfast, Dessert, Side Dish
Keyword carrot, gluten free, muffins, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author Abbie Gellman


  • 1 1/2 cups Sorghum flour note: whole wheat pastry flour can be substituted for a non-gluten free muffin
  • 3/4 cup maple sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup low sodium V-8 Juice or Tomato Juice
  • 1/2 cup olive oil
  • 3/4 cup shredded carrots
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts optional


  1. Preheat the oven to 350°F. In a mixing bowl, combine the flour, sugar, baking soda, cinnamon, cloves, salt, and nutmeg.
  2. In a separate bowl, mix together the juice, oil, carrots, raisins, and vanilla extract.
  3. Pour wet ingredients into the dry mixture. Stir to mix.
  4. Pour batter into greased or lined muffin pans. Place pans into the oven and bake for ~18-20 minutes, or until toothpick inserted into the center comes out clean.


Carrot Muffins – Gluten Free and Vegan – Recipe Redux

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