Vegan Carrot Coconut Muffins (Gluten-Free) that Wow You!

Name: Vegan Carrot Coconut Muffins (Gluten-Free) that Wow You!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 cups grated carrots; 1 cup shredded coconut; 1 cup gluten-free flour; 1/2 cup maple syrup; 1/2 cup almond milk; 1/4 cup vegetable oil; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon

By:

Christina R. Jones

June 12, 2025

Vegan Carrot Coconut Muffins (Gluten-Free)

This post may contain affiliate links learn more

Jump to Recipe·Print Recipe

If you’re looking for a delightful treat that’s both scrumptious and guilt-free, then you’ve got to try my Vegan Carrot Coconut Muffins (Gluten-Free)! These muffins are not just delicious; they’re packed with wholesome ingredients that make them a perfect snack or breakfast option. The natural sweetness of grated carrots combined with the chewy texture of shredded coconut creates a flavor explosion that’s simply irresistible. Plus, they’re gluten-free, making them suitable for almost everyone at the table!

I love how quick and easy this recipe is—perfect for those busy mornings when you need something tasty without all the fuss. Trust me, the aroma of these muffins baking will fill your kitchen with warmth and comfort. And the best part? They’re a fantastic way to sneak in some veggies while satisfying your sweet tooth. Let’s dive into making these delightful muffins and share the joy of wholesome baking together!

Vegan Carrot Coconut Muffins (Gluten-Free) - detail 1

Ingredients List

Here’s what you’ll need to whip up these delightful Vegan Carrot Coconut Muffins (Gluten-Free). Gather these ingredients before you start, and you’ll be on your way to muffin magic!

2 cups grated carrots (freshly grated for the best flavor)
1 cup shredded coconut (unsweetened, if you can find it!)
1 cup gluten-free flour (I love using a blend for great texture)
1/2 cup maple syrup (pure maple syrup gives that lovely sweetness)
1/2 cup almond milk (or any plant-based milk you prefer)
1/4 cup vegetable oil (neutral-flavored for optimal results)
1 teaspoon baking powder (to help those muffins rise perfectly)
1/2 teaspoon baking soda (for an extra lift)
1/2 teaspoon salt (to balance the flavors)
1 teaspoon cinnamon (because who doesn’t love a hint of spice?)

Make sure you have everything on hand, and let’s get ready to bake some of the best muffins you’ll ever taste!

How to Prepare Vegan Carrot Coconut Muffins (Gluten-Free)

Ready to dive into the baking process? Making these Vegan Carrot Coconut Muffins (Gluten-Free) is a breeze! Just follow these simple steps, and you’ll be enjoying a warm, fluffy muffin in no time. Let’s get started!

Step-by-Step Instructions

Preheat your oven: Start by preheating your oven to 350°F (175°C). This step is crucial to ensure your muffins rise perfectly!
Mix the carrots and coconut: In a large mixing bowl, combine the grated carrots and shredded coconut. Give it a good stir to ensure they’re evenly mixed. This mixture adds moisture and texture to your muffins!
Combine the dry ingredients: In another bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon. This helps to ensure that the leavening agents are evenly distributed throughout the batter.
Prepare the wet ingredients: In a separate bowl, whisk together the maple syrup, almond milk, and vegetable oil until well combined. This will provide the sweetness and moisture that your muffins need.
Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Gently mix until just combined—don’t overmix! A few lumps are okay; this keeps your muffins light and fluffy.
Add the carrot and coconut mixture: Fold in the carrot and coconut mixture. Be gentle here; you want to maintain that beautiful texture without overworking the batter.
Fill the muffin cups: Line a muffin tin with paper liners or grease it lightly. Pour the batter into the cups, filling them about two-thirds full. This allows room for the muffins to rise without overflowing!
Bake to perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them; you’ll know they’re done when a toothpick inserted into the center comes out clean.
Cool before serving: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This step helps maintain their soft texture!

And there you have it! Follow these steps, and you’ll create a batch of delightful muffins that are sure to please everyone. Enjoy the delicious aroma wafting through your kitchen as they bake!

Nutritional Information

These Vegan Carrot Coconut Muffins (Gluten-Free) are not only delicious but also a healthier choice! Each muffin is packed with nutrients while keeping you satisfied. Here’s the estimated nutritional information per serving:

Calories: 150
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 3g
Sugar: 8g
Sodium: 150mg
Cholesterol: 0mg

Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy these muffins guilt-free as a wholesome snack or breakfast option!

Why You’ll Love This Recipe

There are so many reasons to adore these Vegan Carrot Coconut Muffins (Gluten-Free)! Here are just a few:

Quick to make: With just 15 minutes of prep time, you’ll have a delicious batch ready in no time!
Wholesome ingredients: Packed with nutritious carrots and coconut, they’re a guilt-free treat you can feel good about.
Flavor explosion: The combination of sweet maple syrup and warm cinnamon creates a delightful taste that everyone will love.
Versatile: Perfect for breakfast, snacks, or even dessert, these muffins fit seamlessly into any part of your day.
Gluten-free: Suitable for those with gluten sensitivities or anyone wanting to enjoy a healthier baked good!

Trust me, once you try them, you’ll be coming back for more!

Tips for Success

To ensure your Vegan Carrot Coconut Muffins (Gluten-Free) turn out perfectly every time, keep these pro tips in mind!

Don’t overmix: Mixing just until combined keeps your muffins light and fluffy. A few lumps are perfectly okay!
Measure accurately: Use a kitchen scale or measuring cups for precise measurements, especially with gluten-free flour, to avoid dense muffins.
Check doneness: Always do the toothpick test! If it comes out clean or with a few moist crumbs, your muffins are ready.
Let them cool: Allow your muffins to cool in the pan for a few minutes before transferring them to a wire rack; this helps maintain their texture.

Following these tips will help you achieve muffin perfection every time, so happy baking!

Variations

Feel like getting creative with your Vegan Carrot Coconut Muffins (Gluten-Free)? There are so many fun ways to switch things up and make these muffins your own! Here are a few ideas:

Add-ins: Try mixing in some chopped nuts like walnuts or pecans for an extra crunch, or fold in dark chocolate chips for a sweet surprise!
Spices: Experiment with spices! A pinch of nutmeg or ginger can elevate the flavor profile even more.
Fruit: Toss in some raisins or dried cranberries for added sweetness and chew.
Citrus zest: A little orange or lemon zest can brighten up the muffins and add a refreshing twist.

Don’t be afraid to get adventurous—these variations will make your muffins uniquely yours!

Storage & Reheating Instructions

To keep your Vegan Carrot Coconut Muffins (Gluten-Free) fresh and delicious, store them in an airtight container at room temperature for up to three days. If you want to enjoy them later, these muffins freeze beautifully! Just wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.

When you’re ready to enjoy a muffin, simply thaw it at room temperature or pop it in the microwave for about 15-20 seconds. This will bring back that freshly baked warmth and goodness!

FAQ Section

Got questions about these Vegan Carrot Coconut Muffins (Gluten-Free)? No worries! Here are some frequently asked questions to help you out:

Can I use regular flour instead of gluten-free flour?
While you can use regular flour, this recipe is specifically designed for gluten-free flour to maintain its texture and taste. If you’re not gluten-sensitive, go ahead and swap it out, but the muffins might turn out differently!
How do I know when the muffins are done baking?
The toothpick test is your best friend! Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re perfect!
Can I substitute maple syrup with another sweetener?
Absolutely! You can use agave nectar or a sugar substitute, but keep in mind that it might alter the flavor slightly. Maple syrup really adds a lovely depth!
What if I don’t have almond milk?
No problem! Any plant-based milk will work just fine. Oat milk or soy milk are great alternatives!

I hope this clears up any questions you have. Enjoy baking these delightful muffins!