One bite of these deliciously moist carrot muffins and it's hard to believe that they contain no flour and are sugar-free! Instead, they get their tasty texture from fruits and nuts. Enjoy them plain or top them with decadent cashew cream frosting.

Flourless and Sugar-Free Carrot Cake Muffins [Vegan]



16 muffins



For the Muffins:

  • 1 cup banana, mashed
  • 1/2 cup apple sauce
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup raw cashews, ground
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup gluten-free oats, ground
  • 3/4 cup shredded coconut
  • 3/4 cup carrots, shredded
  • 1/4 cup cranberries or raisins
  • 1/4 cup almonds, coarsely chopped
  • 1/2 cup dates, finely chopped

For the Frosting::

  • 1/2 cup raw cashews, soaked for 6 hours
  • 4 tablespoons coconut oil
  • 2 tablespoons agave nectar
  • 1 tablespoon lemon juice
  • 5 tablespoons soy milk
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons cinnamon


  1. In a bowl, combine ground cashews with oats, baking soda, baking powder, and cinnamon.
  2. In another, combine apple sauce with banana, vanilla extract, and oil.
  3. Combine these two mixtures and stir until mixed.
  4. Finally, fold in the rest of the ingredients.
  5. Empty batter in silicon muffin tins and bake in preheated oven at 356°F for about 35 minutes. Remove from oven and allow to cool. In the meantime, put all of the cream ingredients in a blender and pulse until smooth. Top half of the muffins with the cashew cream and finish with a dash of cinnamon.

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