Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You can also use melted vegan butter or another vegetable oil such as avocado oil, olive oil or melted coconut oil. Alternatively, if you are not lactose intolerant, feel free to use melted better instead.

Sugar: I used granulated white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute with zero glycemic-index).

Eggs: In this carrot cake muffins recipe, eggs are necessary as a binder and also help the muffins to rise. If you prefer to leave out the yolks, simply use 6 egg whites instead of 3 whole eggs. I have not tried this recipe without eggs (or with an egg replacer such as aquafaba or flax eggs), so I don’t know how that would turn out. If you do try it without eggs, please let me know how it went in the comments below!

Almond Milk: I like using my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, soy milk, rice milk, sunflower seed milk, coconut milk or pecan milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk.

Gluten-Free All-Purpose Flour: I highly recommend that you use a good quality gluten-free all-purpose flour blend that includes a mix of lighter flours and starches (such as rice flour, corn starch, tapioca starch, or potato starch) to ensure a fluffy final mixture. I do NOT recommend gluten-free flour blends that use heavier flours such as garbanzo bean flour which will result in a denser final texture. 

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Flaxseed Meal: I like to add flaxseed meal for extra fiber and binding power. I recommend grinding your own flaxseed meal from whole flax seeds for guaranteed freshness (all you need is 5 minutes!)

Baking Powder: Baking powder is the leavening agent that will help the carrot cake muffins rise, so make sure you don’t leave it out! If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

Cinnamon/Nutmeg: I like adding ground cinnamon and ground nutmeg to enhance the flavor and taste of these muffins, and therefore I highly recommend adding them in.

Grated Carrots: I always grind carrots myself to ensure I get super-finely grated carrots (unlike the pre-ground carrots sold in supermarkets which tend to be on the larger end). It does required a bit of arm muscle, but trust me, the results are so much better! You want the grated carrots to blend into the crumb, not stick out in huge pieces!

Pecans: In my opinion, pecans make the perfect complement to these carrot muffins. However, if you don’t have pecans on hand, or would prefer to use another nut, chopped walnuts or almonds will work too.

Muffin Mold: I highly recommend using a silicon muffin mold so that the muffins won’t stick to the pan. This way, you don’t need to use paper liners and you get perfectly shaped muffins!

Storing/Freezing: To store, place the muffins in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the muffins in a freezer-safe container or a ziplock bag and freeze for up to 3 months. Reheat the frozen muffins in the oven or in the microwave before eating.