High Protein Carrot Cake Muffins (Vegan & Gluten Free)

I made these gorgeous little carrot cake muffins a few days ago and wow I’m in love with their moist carrot cakey goodness. They’re vegan, gluten free and packed full of nuts and seeds so perfect for breakfast or a healthy snack. As usual these have no refinded sugar – just sweetened with a little coconut  syrup – I literally used 1/4 cup of coconut syrup for the whole batch.

I think one of the best things about this recipe is the creamy cashew topping which actually exactly the same recipe I used for my passion fruit pots. If you make the same quantities as I have you will have some left over so you can use the cashew cream for breakfast with some berries or oats stirred in – just loosed with some almond milk. Delicious.

Don’t make the same mistake as I did though -I didn’t wait for the muffins to be completely cool before topping them with the cashew cream (I’ve got to the most impatient person ever!) so my topping wilted a little! No less tasty but you may want them to look more perfect wait a little….

High Protein Carrot Cake Mufins (Vegan & Gluten Free)


High Protein Carrot Cake Mufins (Vegan & Gluten Free)

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  6 servings
  10 minutes preparation time
  25- 30 minutes cook time


  • Chia egg;
  • 1 tbsp chia seeds
  •  3 tbsp water
  • Cake mix;
  • 1 cup grated carrots
  • 1 cup ground almonds
  • 2 tbsp sunflower seeds
  • 1/3 cup gluten free oats
  • 1/4 walnuts broken up
  • 1 tsp vanilla powder
  • 2 tbsp desiccated coconut
  • 2 tbsp flax seeds
  • 2 tbsp chia
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1/4 cup coconut syrup
  • 1/4 cup melted coconut oil
  • 3/4 cup almond milk
  • Topping;
  • 1/2 cup soaked cashews
  • 1/4 cup coconut oil
  • 1 tbsp maple syrup
  • Juice 1/2 lemon
  • 1/4 cup almond milk
  • 1 tsp vanilla powder


  1. Firstly make you chia egg by adding 2 tbsp chia seeds into a bowl and then 3 tbsp water. Stir to combine. Let it sit while you mix the muffin ingredients.
  2. Add all dry ingredients to a large bowl and mix to combine. Add in the grated carrot coconut syrup, melted coconut oil and almond milk. Mix again then add in the chia egg. Stir throughly.
  3. Add 6 muffin cases to your baking tray and dollop in the mixture – dividing between the 6 cases.
  4. Bake on a medium heat from 25-30 minutes until cooked through. Then allow to cool completly before topping.
  5. To make the topping add all the ingredients to a food processor or high speed blender and blitz to combine until super smooth and creamy. You may need to scrap the sides down a few times.
  6. When the muffins are completly cool, top with the cashew frosting.

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  1. Allisha on August 18, 2021 at 10:15 am

    Would it be possible to use cows milk in place of almond milk?

    • Niki on August 18, 2021 at 5:59 pm

      Hi there
      I havent tried – but i’m sure it would work
      Love, Niki xx

  2. Ro Brookes on November 5, 2018 at 7:57 pm

    Nikki, you have come to my rescue again…… who knew I could successfully bake vegan gluten free buns! I made smaller ones in cake cases and got 14! Love the topping too. Thank you, fab. Ro (your Mum’s friend).

    • Niki on November 5, 2018 at 8:06 pm

      Great to hear from you and so glad you liked them.
      Niki xx

  3. Hayley on June 11, 2017 at 12:29 am

    How long do these muffins last ? Xx

    • Niki on October 19, 2017 at 10:32 am

      Hi Hayley
      You can keep them around 5-6 days in the fridge
      Best Niki xx

  4. Marlin Minchew on August 26, 2016 at 7:11 pm

    Yum! Carrot cake is Riley s favorite, so I may need to create these for him. Carrots are definitely overrated, I love them. Have a great weekend, friend! I ve been samplinga ALOT of the popular protein bars lately and i just don t like them. But, these, I am all over anything cake flavored!

    • Niki on October 19, 2017 at 10:32 am

      So glad you like them Malin! xx

  5. H on August 25, 2016 at 6:26 am


    I’m keen to try these – do you know if they freeze well?


    • Niki on August 26, 2016 at 9:19 am

      Thanks so much! I’m so glad you like them. I’m afraid I haven’t tried freezing them so I can’t help on that one.
      Best wishes, Niki xx

  6. Yazi on July 27, 2016 at 7:40 pm

    Thanks!!I made it and turned out delicious

    • Niki on August 26, 2016 at 9:20 am

      Hi Yasi!
      Fantastic, I’m so happy you liked them!
      Love, Niki xx

  7. Anna on July 26, 2016 at 6:55 pm

    They do look super yum! I can soooo relate to topping cakes and muffins when they are still warm! 🙂 I think that secretly, I probably prefer them that way! 😉 xxx

    • Niki on August 26, 2016 at 9:21 am

      Hey Anna!
      Ha ha me too! Plus I just cant wait! Warm cakes are the best!
      Love, Niki xx

  8. Cassie on July 25, 2016 at 3:13 pm

    Oh my, these are gorgeous indeed! Carrot cake is one of my favorites–these look absolutely magnificent!

    • Niki on July 26, 2016 at 3:03 pm

      Thank you sweetie! My favourite too.
      Love, Niki ????????

  9. Yazi on July 24, 2016 at 9:35 am

    Hi Niki, this looks great!! Can I substitute the chia egg with real egg though? Thanks!!

    • Niki on July 26, 2016 at 3:01 pm

      Hi Yazi
      Yes you can lovely
      Niki ????????

  10. Dee on July 24, 2016 at 4:41 am

    Hi Niki! Love the idea of these moist healthy carrot cake muffins! Thank you for the recipe, so clever you use a chia egg, I have used a flax egg, never chia, will have to try! Dee xx.

    • Niki on July 26, 2016 at 3:02 pm

      Thanks loveky!
      So glad you like them. I actually think chia works better then chia.
      Lots of love. Niki xxx

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