Carrot Cake Muffins with Streusel Topping (GF and Vegan)
Carrot cake, but make it a muffin! These Carrot Cake Muffins with Streusel Topping (GF and Vegan) are soft, moist, and loaded with cozy spices like cinnamon and nutmeg. Made with gluten-free and vegan ingredients, naturally sweetened, and topped with a golden crumble and optional cream cheese glaze, they’re a wholesome treat that feels totally indulgent.
Perfect for Easter brunch, spring gatherings, or just a weekday snack, these muffins are made with real carrots and pantry-friendly ingredients. They’re refined sugar-free, but still bursting with flavor—so good you’d never guess they’re made with better-for-you ingredients!
Why You’ll Love These Carrot Cake Muffins:
- Gluten-Free + Vegan – Allergy-friendly without sacrificing flavor
- Refined Sugar-Free – Naturally sweetened and wholesome
- Moist & Fluffy Texture – Thanks to shredded carrots and plant-based ingredients
- Crumbly Streusel Topping – For that irresistible bakery-style crunch
- Optional Cream Cheese Glaze – A sweet finish you can drizzle or skip
Key Ingredients for Carrot Cake Muffins with Streusel Topping (GF and Vegan):
- Gluten-Free Flour Blend – For a fluffy base
- Shredded Carrots – The star of the show
- Coconut Sugar – For natural sweetness
- Cinnamon, Nutmeg, and Ginger – Warm, cozy spice vibes
- Non-Dairy Milk & Olive Oil – Keeps things moist and dairy-free
- Streusel Topping – Made from oat and coconut flour, coconut sugar, and olive oil
- Cream Cheese Glaze (Optional) – A simple mix of dairy-free cream cheese, maple syrup, and a splash of plant milk
If you love carrot cake, you’re going to obsess over these muffins. They’re simple to make, fun to eat, and just the right mix of cozy and fresh for spring. Whether you’re baking for a special occasion or meal prepping snacks for the week, this is one feel-good treat you’ll come back to again and again.
Check out the step-by-step video here:
How to make Carrot Cake Muffins with Streusel Topping (gluten free and vegan)
Looking for more spring recipes!? Here are a few ideas:
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Carrot Cake Muffins with Streusel Topping (GF and Vegan)
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 12 Muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Description
These Carrot Cake Muffins with Streusel Topping are soft, moist, and loaded with cozy spices. Made with gluten-free and vegan ingredients, naturally sweetened, and topped with a golden crumble and optional cream cheese glaze, they’re a wholesome treat that feels totally indulgent.
Ingredients
For the Muffins:
- 3/4 cup unsweetened dairy-free milk
- 1/3 cup unsweetened apple sauce
- 1/2 cup coconut sugar
- 1/4 cup creamy nut/seed butter (I use almond butter)
- 1/4 cup olive oil
- 1 tsp vanilla
- 1 cup almond flour
- 1 cup oat flour
- 2 tbsp flax meal
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup shredded carrots
- 1/2 cup chopped walnuts
For the Streusel Topping (optional):
- 6 tbsp oat flour
- 3 tbsp coconut flour
- 3 tbsp coconut sugar (or more for sweeter)
- 1/4 tsp cinnamon
- 2 tbsp olive oil
- pinch of salt
- splash of vanilla
Instructions
- Preheat oven to 350°F and line a muffin pan with liners.
- In a small bowl, combine all ingredients for streusel topping. Mix together until crumbly.
- In a large bowl, combine applesauce, dairy-free milk, nut butter, oil, coconut sugar, and vanilla. Stir to combine.
- Add in the almond flour, oat flour, flax meal, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir to combine, make sure there’s no flour patches. Then, fold in the carrots and walnuts.
- Scoop batter into lined muffin tins (this recipe makes 12 muffins). Sprinkle crumble topping on top, if using.
- Bake for about 20-25 minutes or until toothpick comes out clean. Once done, let cool completely on wire rack. Drizzle cream cheese glaze on muffins, if desired. Enjoy!
