Carrot cake in muffin top form! Vegan, gluten-free, and no added sugar. These little treats are sweetened only with Medjool dates and are perfect for a healthy breakfast or snack on the go!
The BEST Part of the Muffin
Can we all agree the best part of a muffin is the TOP? It’s got the soft n’ fluffy texture of the muffin bottom but with a denser, textured outside. Almost like the edge piece of a batch of brownies!
While I love making regular muffins, I don’t always have muffin tins on hand. And that’s when it’s the perfect time to make MUFFIN TOPS!
Specifically these vegan, gluten-free Carrot Cake Muffin Tops I am sharing today. There’s never a bad time for a carrot cake-flavored treat and these easy-to-make muffin tops make for a perfect healthy breakfast or snack on the go.
How to Make Carrot Cake Muffin Tops
These vegan Carrot Cake Muffin Tops are simply made with:
All you have to do to make them is blend together the wet ingredients and then mix them with the dry ingredients. Then, you divide the batter into 10 circles and bake for 20 minutes. So in less than 30 minutes total, you have a tray of flavorful, fresh-baked muffin tops ready for snacking on!
Carrot Cake Muffin Tops
These Carrot Cake Muffin Tops are:
- fully vegan
- no added sugar
- high fiber (thanks to whole grains, dates, and carrots!)
…and totally customizable! Feel free to mix in raisins, nuts or seeds, dried pineapple, or shredded coconut to up the classic carrot cake factor.
Grab the recipe and get to baking!
Carrot Cake Muffins Tops
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 10 muffin tops 1x
- Category: Sweet Snacks
- Diet: Vegan
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a high-speed food processor, combine dates + water, carrot puree, and vanilla extract. Blend until pureed smooth. In a large bowl, combine flours, spices, and baking powder. Stir together wet and dry ingredients until fully combined. Fold in any mix-ins if using.
The batter will be a bit sticky. Flour or wet a spoon and scoop the batter into ten evenly-sized circles on the prepared baking sheet. Place the balls on a parchment paper-lined baking sheet and press them down to flatten slightly. Bake for 20 minutes. Remove from oven and let cool completely on the pan. For even better flavor let them sit overnight in the refrigerator! Store in the freezer or fridge.
These yummy treats are vegan, gluten-free, and 100% fruit sweetened with my favorite Medjool dates. I’ve said it before, and I’ll say it again…nothing NOTHING makes for a better sweetener in a baked good than a Medjool date. As evidenced by these gems…
…and so many more.
Are you a fan of carrot cake?
What’s your favorite mix-in for carrot cake: coconut, raisins, pineapple bits, or walnuts?Stay connected: Subscribe to Healthy Helper Instagram: HealthyHelper Facebook: Healthy Helper Twitter: @Healthy_Helper Pinterest: Healthy_Helper TikTok: KailaProulx Bloglovin’: Healthy Helper Buy my BUDGET TRAVEL EBook! Shop with me on Amazon. Favorite products, fun finds, and more!
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