Carrot Raisin Muffins (Vegan and Gluten Free)

Carrot Raisin Muffins.  Ever since I made my carrot cake baked oatmeal, I have been wanting to make carrot raisin muffins.

My husband is a fan of carrot anything, so I knew these carrot raisin muffins would be a hit.  I must be honest though.

This was my second attempt at carrot muffins.  The first batch of these healthy muffins came out awful.

With a few tweaks, I was able to make this batch successful!  If you like carrot treats, you may also like my carrot cake larabar bites.  Anytime I can sneak some veggies into my kids is a win.  They enjoyed these muffins.


Carrot Raisin Muffins - My Whole Food Life P


These muffins are vegan, gluten free dairy free and egg free.  Great for anyone that has allergies.  My own daughter struggled with dairy and egg allergies for the first 2 years of her life.

Normally I use oat flour in all my muffin recipes.  I happen to have a bag of gluten free all purpose, so I used that instead.

Looking for more muffin recipes?

Carrot Raisin Muffins

Carrot Raisin Muffins

Prep Time 10 min Serves 12 stanard sized muffins     adjust servings

An easy and healthy breakfast!



  1. Preheat oven to 350.
  2. Mix all dry ingredients in one bowl .
  3. Mix wet in another bowl .
  4. Add wet to dry and mix until combined.
  5. Fold in the raisins.
  6. Spoon batter into lined or greased muffin pans . I used silicone liners for mine.
  7. Bake for 10-12 minutes, or until a toothpick comes out clean.


Recipe Notes

These muffins need to be stored in the fridge. They should last a couple weeks that way. You can also freeze them for up to 6 months! Enjoy!

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35 thoughts to “Carrot Raisin Muffins (Vegan and Gluten Free)”

  1. These look so good! Thanks, new baking project for the weekend :) Do you have an actual carrot cake recipe? It's one of my favorite desserts-I've tried several paleo style cakes and they were delish, but most of them used almond butter as the base, and I'd like something lighter.
  2. Going to try this recipe...Once again I need to make a substitute.....Since I can't digest coconut I will try adding more carrots.....I had another thought - do you think I could substitute shredded zucchini instead of the coconut?????
  3. I made these today - I used almond flour and I added 1 tsp. vanilla and about 1/3 cup drained crushed pineapple. I had to bake them much longer than the recipe indicated BUT...these are absolutely delicious! I will definitely be making these again. A great recipe.
    1. I think you could. You may need to use a little less. The muffins will be a bit more dense in texture as well
  4. I would like to try making these in a loaf pan - have you tried this - I have made the muffins several times and we love them ~ just wondering how it would do as a bread. Any thoughts?
  5. Made these and they were really good. I did end up substituting a few things: used 1 cup oat flour and 1 cup almond flour, left out the shredded coconut and had some zucchini to use, so put 1 cup of zucchini and 1/2 cup carrot. Will definitely make again and again!

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