CARROT CAKE QUNIOA MUFFINS! (1 Bowl, Gluten Free, Refined Sugar Free, Vegan/Plant-Based)

Veggies and protein for breakfast baked into a delicious treat? YES, PLEASE!

When I was a little girl, my mom would make me carrot cake for every single birthday.

I remember sitting on the counter as she added in the ingredients, and every now and then she would allow me to sneak a taste of the sweet batter. The frosting was my favorite part because she would let me lick the frosting off of the (unplugged) hand mixer!

Because of this experience, I will always associate carrot cake with my mom. Do you have any foods that remind you of happy childhood memories like this? If you do, then you know how comforting these foods can be.

So in an effort to combine one of my favorite comfort foods with Plant-Based Nutrition, I created this easy + simple recipe. Since it is not as indulgent or super sweet like a normal cake recipe, it is perfect for every day breakfast or snacking!

This recipe includes my fave super-seed, protein-packed Quinoa flour, TONS of yummy carrots, no refined sugar, and all of the deliciousness. It won’t spike your blood sugar like other morning sweets, but will be just as tasty!

BONUS - this recipe is SUPER easy, and can be made in under an hour.


(gluten free/vegan/plant based)


  • 1 flax egg (1 tbsp flax seed + 3 tbsp water), egg replacer, or egg

  • 1/4 cup coconut oil

  • 3 ripe bananas, mashed

  • 1/4 - 1/3 cup coconut sugar

  • 1/2 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 cup unsweetened almond milk or coconut milk

  • 1 1/2 heaping cups of grated carrots

  • 2 cups quinoa flour

  • 1/4 cup unsweetened coconut flakes (for topping, if desired)


  1. Preheat oven to 375 degrees F (190 C).

  2. Prepare muffin tin with liners or lightly grease the tin with coconut oil.

  3. Mash your bananas until smooth

  4. Whisk in egg and coconut oil.

  5. Stir in coconut sugar, baking soda, salt, and cinnamon.

  6. Stir in the grated carrot.

  7. Slowly add in the quinoa four, intermittently adding in the almond milk until desired consistency is reached.

  8. Divide evenly among 12 muffin tins, or 24 mini muffin tins, and top with coconut flakes if desired.

  9. Bake for 20-25 minutes for 12 muffins, or 12-15 minutes for mini muffins. When done, they will be deep golden brown and a toothpick inserted into the center will come out clean.

  10. Remove from oven, let cool for a few minutes and then transfer muffins to a cooling rack.

  11. Once cooled, store in a covered container in the refrigerator. ENJOY!