Gluten And Dairy-Free Carrot Apple Bran Muffins
These gluten and dairy-free carrot apple bran muffins are perfect for breakfast. Add a dollop of cream cheese icing and you have a healthy carrot muffin for dessert.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
Cream Cheese Icing
- 1 container Tofutti no-dairy cream cheese
- 1/4 cup icing sugar
- 1 Tbsp vegan butter
- 1/4 tsp cinnamon
Preheat oven to 350 degrees.
Line a 12-cup muffin tin with paper cupcake liners.
In a stand mixer( or use a hand mixer and a medium bowl)beat the oil, coconut milk, apple cider vinegar and eggs.
Add in the raisins, shredded carrots and shredded apple and mix on low.
In a small bowl whisk the gluten free flour, brown rice bran, baking soda, baking powder, spices, sugar and salt.
Add the dry ingredients to the wet and mix on low speed.
Increase speed to medium and mix for a couple of minutes.
Use an ice cream scoop to drop batter into lined muffin pan.
Bake in the oven for 22-25 minutes.
Remove and cool.
Optional Icing on Muffins
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