Since I’ve already mastered the art of the Gluten-Free Zucchini Cake (<- OMG have you tried it yet?), I wanted to venture into the land of carrot cake. This recipe would certainly work as a cake, but I wanted to go the healthier route that didn’t require frosting. Muffin tin, loaf pan, cake pan: Whatever route you choose this 1-bowl, vegan, gluten-free recipe is going to blow you away! I literally couldn’t stop eating these (always a good sign). The recipe starts with some of nature’s best sweeteners: Banana, apple and carrot. You can either use applesauce or grated sweet apple (a tip I got from a friend). I’ve tried both and they work well. Plus, it replaces some of the oil to provide plenty of moisture. Top these muffins with crushed walnuts for an extra kick of healthy fats, protein and Omega 3 fatty acids. In an ideal world I would eat a handful of walnuts every day; sometimes on top of a muffin, sometimes in granola, sometimes straight from the jar. It doesn’t always happen but it’s a personal goal of mine. Can’t get enough of these nutrient-packed nuts. Not only do these muffins require just one bowl, they’re also vegan and gluten free and surprisingly healthy! The only exception to the “healthy” label is the brown sugar (which I don’t mind in reasonable amounts). But if you’re looking to keep this recipe more natural, I’ve included muscovado (an unrefined brown sugar) as a substitution suggestion. You’re going to love these wholesome, fruit- and veggie-packed muffins. They’re Tender and lightFluffyGolden brownPerfectly sweetLoaded with carrot and appleWholesomeHeartySatisfyingHealthy& Simple Keep these muffins on hand for a quick, on-the-go breakfast or snack. I love packing these when we’re going on trips instead of having to buy super sugary and processed alternatives. If you make this recipe be sure to take a picture and tag it #minimalistbaker on Instagram! I love seeing what you guys cook up. Cheers!
