Spicy carrot muffins
Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

Box of the gluten-free muffin mix from Cuisine l'Angélique



  • 1 box of Muffin mix
  • 7.5 ml (1 1/2 teaspoons) ground cinnamon
  • 2.5 ml (1/2 teaspoon) ground nutmeg
  • 1 ml (1/4 teaspoon) ground ginger
  • 0.5 ml (1/8 teaspoon) ground cloves
  • 2 large eggs (110 g) or egg substitute with chia
  • 100 g (1/2  cup)  light olive oil
  • 280 g (1 cup plus 2 tbsp) plant-based milk substitute
  • 5 ml (1 tsp) vanilla extract
  • 220g (2 cups) grated carrots
  • 75 g (3/4 cup) pumpkin seeds


  1. Preheat the oven to 350 °F.
  2. In a bowl, combine muffin mix and spices. Set aside.
  3. In another bowl, combine eggs, oil, plant-based milk substitute and vanilla extract. Beat with an electric mixer until foamy(about 2 minutes).
  4. Stir in dry ingredients and mix, using an electric mixer, until batter begins to thicken (about 1 minute).
  5. Add carrots and pumpkin seeds with a wooden spoon.  Divide dough amongPour batter into muffin tins lined with paper moulds.
  6. Bake on the centre rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.


Spicy carrot muffins Recipe

A healthy classic that will delight everyone!


Discover exciting variations with our muffin mix.


(Nutritional values soon available)