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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.

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
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12

Equipment

Ingredients
  

Cream Cheese Icing

  • 1 container Tofutti no-dairy cream cheese
  • 1/4 cup icing sugar
  • 1 Tbsp vegan butter
  • 1/4 tsp cinnamon

Instructions
 

  • 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

  • Add all ingredients to a meidum bowl and mix well with a hand mixer. Beat until smooth.
  • Add a swirl of icing to top of muffins.
Keyword carrot muffins, dairy-free, gluten and dairy-free, gluten and dairy-free baking, gluten and dairy-free carrot muffins, gluten and dairy-free muffins, gluten-free, gluten-free carrot muffins
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