Sweet Potato Carrot Muffins (Vegan)

Learn how to make sweet potato muffins with grated carrot, cranberries and walnuts. These muffins are extremely moist, light, fluffy and are completely gluten free and vegan friendly.

Course Baked goods

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 262kcal

Author Charla

Ingredients

1½ cups gluten free flour (204g)
¾ cup raw cane sugar (150g)
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
⅛ teaspoon clove
½ teaspoon pink salt
¾ cup cranberries (75g)
¾ cup walnuts (88g)chopped
1 cup sweet potato puree (208g)
¾ cup carrot (96g)grated
⅓ cup almond milk (177ml)
¼ cup olive oil (60ml)
2 flax eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 356F/180C.
Line a muffin pan with cupcake liners and set aside.
In a medium sized bowl, add the gluten free flour, raw cane sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, pink salt, cranberries and walnuts.
Mix together so everything is combined.
In another medium sized bowl, add the sweet potato puree, grated carrot, almond milk, olive oil, flax eggs and vanilla extract.
Add the bowl with the dry ingredients to the wet ingredients, in increments while stirring until the smooth batter is formed.
Spoon the batter into the muffin/cupcake liners filling up to ¾.
Bake for 20-25 minutes until the muffins are golden brown (check the readiness by inserting a toothpick/skewer, if should come out clean when done).
Once the muffins are done, transfer them to a cooling rack to completely cool down.

Video

Notes

This is the recipe link that you will need in order to make Flax Eggs.

I'm using my homemade Gluten Free Flour Blend, if you choose to use any type of GF flour the results may vary.

This recipe should make up to 10 standard size muffins.

Any leftovers should be stored (when cool) in an airtight container for up to 2 days.

I recommend consuming the muffins without freezing them as they hold up a lot better.

Feel free to add mixed nuts/seeds, berries or other dried fruit.

Nutrition