Healthy Carrot Spice Muffins Free of Dairy, Eggs, Gluten, Oil, and Sugar


Over the years, many studies have touted the vegan diet for diabetes prevention and treatment. But there’s more to it than simply cutting out dairy, eggs, and meat. According to Brenda Davis, RD, you must truly embrace a plant-based diet. This means packing in nutrients, and leaving out sweeteners, refined flours, and oil. She believes whole food recipes like this one, for Healthy Carrot Spice Muffins, are the key to stabilizing blood sugar levels, reversing diabetes, and maintaining wellness.

Healthy Carrot Spice Muffins Recipe from the Kick Diabetes Cookbook - vegan, gluten-free, oil-free, added sugar-free, whole food and plant-based!

Healthy Carrot Spice Muffins Free of Dairy, Eggs, Gluten, Oil, and Sugar

This recipe is a sample from The Kick Diabetes Cookbook by Brenda Davis andVesanto Melina, MS, RD. It’s made purely with simple, wholesome foods, and is void of added sugars, sweeteners, oil, or any other refined ingredients.

Brenda actually has two books out, The Kick Diabetes Cookbook, which she co-authored, and Kick Diabetes Essentials, which she wrote on her own. The former contains 100 quick-and-easy recipes that fall in line with Brenda’s dietary recommendations. The latter is a complete diabetes diet and lifestyle guide. It empowers readers with more knowledge and an action plan that covers diet, exercise, rest, and stress management.

Healthy Carrot Spice Muffins Recipe from the Kick Diabetes Cookbook - vegan, gluten-free, oil-free, added sugar-free, whole food and plant-based!

Special Diet Notes: Healthy Carrot Spice Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, oil-free, and added sugar-free.

Healthy Carrot Spice Muffins (Vegan & Gluten-Free)
Prep time
Cook time
Total time
These tender muffins are mildly sweet and packed with great nutrition. Because the batter is prepared in a blender, it’s quick and easy to make. Serve the muffins fresh from the oven or at room temperature, plain or with a little nut or seed butter.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 2 cups (500 ml) old-fashioned rolled oats (certified gluten-free, if needed
  • ¼ cup (60 ml) ground flaxseeds
  • 2 teaspoons (10 ml) ground cinnamon
  • 1½ teaspoons (7 ml) baking powder
  • ½ teaspoon (2 ml) baking soda
  • ½ teaspoon (2 ml) salt
  • ½ teaspoon (2 ml) ground ginger
  • ¼ teaspoon (1 ml) ground cloves
  • ¼ teaspoon (1 ml) ground nutmeg
  • ¼ cup (60 ml) hemp seeds
  • 1½ cups (375 ml) fortified unsweetened dairy-free milk beverage
  • 3 medium or 2 large carrots, chopped
  • 1 apple, diced
  • ½ cup (125 ml) pitted soft dates
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup (125 ml) coarsely chopped walnuts (omit for nut-free)
  • ⅓ cup (85 ml) raisins
  1. Preheat the oven to 375ºF (190 C). and grease a standard twelve cup muffin pan. Alternatively, use a silicone muffin pan.
  2. Put the oats, flaxseeds, cinnamon, baking powder, baking soda, salt, ginger, cloves, and nutmeg in a blender and process until the consistency of flour.
  3. Transfer to a large bowl.
  4. Put the hemp seeds and milk in the blender and process until creamy.
  5. Add the carrots, apple, dates, vinegar, and vanilla extract.
  6. Pulse just until well combined but not smooth (there should be some texture).
  7. Pour into the oat mixture and stir just until combined.
  8. Fold in the walnuts and raisins.
  9. Spoon the batter evenly into the prepared muffin pan.
  10. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  11. Let cool in the pan on a cooling rack, then remove from the muffin cups using a table knife.
This recipe is reprinted with permissions from The Kick Diabetes Cookbook and Kick Diabetes Essentials collection.
Nutrition Information
Calories: 179 Fat: 7g Carbohydrates: 25g Sodium: 219mg Fiber: 5g Protein: 5g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Priscilla Goodger on

    This sounds very interesting. However, I need to know–have you personally made this recipe? i have encountered far too many vegan muffin recipes that are way too dense and even almost hard. Eventually I was able to find enough tweaks to make them light and moist but I am through doing that. I look forward to your reply about whether you have personally made these. Thank you.

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