This recipe was adapted from Bunner’s Bakeshop Cookbook. The key to simplicity in any gluten free, vegan recipe is having a Gluten free flour that works for you.



1/2 cup coconut milk

1 tsp apple cider vinegar

1 3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour

1 tbsp baking powder

1/4 tsp baking soda

1 1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp xanthum gum

1/4 tsp sea salt

1/3 cup honey

1/2 cup applesauce

1/2 cup grapeseed oil

3 tbsp black strap molasses

1 1/2 cups shredded carrots


  1. Preheat your oven to 400 degrees Fahrenheit and line a 12 cup muffin tin with muffin liners.
  2. In a bowl combine your milk and vinegar and set aside for 10-15 minutes.
  3. In another large bowl mix all your dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, nutmeg, xanthum gum, salt.
  4. In a separate bowl mix your wet ingredients: honey, applesauce, grapeseed oil, molasses and milk/vinegar mixture.
  5. Pour the wet ingredients into the dry ingredients.
  6. Fold in the carrots and let the batter sit for 15 minutes.
  7. Pour the batter into the muffin tin and bake for 25 minutes.
  8. Cool for 15 minutes before taking the muffins out of the tins.