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These vegan, gluten free carrot raisin muffin tops are everything you could ask for in an elimination diet recipe. I know that during phase one, with so many restrictions, I was absolutely dying for some baked goods. It’s really difficult to get satisfying vegan and gluten free recipes. I found so many that either used too many other eliminated ingredients like nuts or recipes that just turned out with an odd texture and bland flavor.
Here’s the straight scoop, vegan and gluten free baking is hard. Without eggs and gluten it’s really hard to get a proper rise and texture on breads and cakes. I first attempted this recipe as a traditional muffin but it didn’t quite work. The rise isn’t enough to give you that perfect muffin bite. So, I took the best part of the muffin and focused on that! Honestly, muffin tops are cakey cookies that might have some healthier ingredients, that’s what these are.
Now, if you are lucky enough to have sucessfully surpassed the tree nut phase of your elimination diet you may add some walnuts to this recipe for an extra crunch. Fold in 1/4 cup at the point that you add in the raisins. As far as options go I would recommend not leaving out the sugar topping. These vegan gluten free carrot raisin muffin tops aren’t very sweet without it and I think it adds just the right amount to have that little crunch of sugar on top.
What can you use instead of parchment paper?
Parchment paper is a staple in my house. My boyfriend is an amazing baker on top of all the cooking I do so we always have some in stock. You might not have it lying around though. So what can you use instead of parchment paper if you don’t want to buy any?
The simplest option that wont require any additional purchases is to simply grease the baking sheet. Use any neutral flavor oil, I like to use whichever oil I’m using in the recipe, for these vegan gluten free carrot raisin muffin tops, that would be avocado oil.
If you’re ready to say goodbye to parchment paper forever you can also look into a silicon baking mat or upgrading to nonstick baking sheets. Check out some highly rated ones here:
- 2 tbsp ground flaxseed
- 5 tbsp cool water
- 1 ¾ cup oat flour
- 1/3 cup rolled oats
- 2 tsp baking powder
- ½ tsp baking soda (remove for high altitude)
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ½ cup unsweetened applesauce
- 2 tbsp neutral flavored oil, I used avocado
- ¾ cup plain coconut or oat milk
- 1/3 cup sugar
- 1 ½ tsp vanilla extract
- ¾ cup shredded carrots
- ⅓ cup raisins
- 2 tbsp brown or white sugar for topping (optional)
- combine the water and flax seed in a medium mixing bowl and set aside for 10-15 minutes
- combine the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt) in a small mixing bowl and mix well
- add the remaining wet ingredients (applesauce, oil, milk, sugar, and vanilla) to the bowl with the flax seed and water, combine well
- add the carrots to the wet ingredients
- stir the dry ingredients into the wet ingredients, blend well
- fold the raisins into the mixture
- cover the bowl and refrigerate for at least 1 hour, overnight works too
- remove from refrigerator and preheat oven to 400 F
- spoon the batter onto a parchment paper lined baking tray, about 4 tbsp per serving
- sprinkle tops with sugar
- bake for 25-27 minutes until internal temperature of 200 F is reached
- cool completely on a cooling rack before serving