Vegan Carrot Muffins
These vegan carrot muffins are super quick and easy to make, sweet, fluffy, perfectly moist and secretly loaded with carrots. If you’re a fan of carrot cake, you are guaranteed to love these muffins.
ingredients
- 2 flax eggs
- ¼ cup coconut oil, melted
- ⅓ cup mashed ripe banana
- ⅛ cup maple syrup (or agave)
- ½ cup white sugar
- ½ teaspoon sea salt
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup plant-based milk (I used almond milk)
- 1 ½ cup grated carrot - (packed)
- ⅔ cup rolled oats
- ½ cup almond meal, or ground almonds
- 1 cup all-purpose flour
- ½ cup raisins
instructions
- Prepare flax eggs in a large mixing bowl and preheat the oven to 375°F (190°C).
- Line a muffin tin with paper cups or lightly grease them.
- To the prepared flax eggs, add coconut oil, mashed banana, maple syrup, sugar, salt, and whisk to combine.
- Next add the baking powder, cinnamon, and almond milk. Stir well.
- Add grated carrots and stir.
- Add oats, almond meal, flour, and raisins. Stir well.
- Divide the batter evenly among 12 muffin tins, filling them all the way up to the top.
- Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the centre comes out clean.
- Remove from the oven and let them set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
- If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
- Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
nutrition
Nutrition Facts
Vegan Carrot Muffins
Amount per Serving
Calories
201
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Sodium
125
mg
5
%
Potassium
215
mg
6
%
Carbohydrates
31
g
10
%
Fiber
3
g
13
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
2673
IU
53
%
Vitamin C
2
mg
2
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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