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.

Course Dessert

Cuisine Western

Prep Time 15

Cook Time 35

Total Time 50

Servings muffins

Ingredients

2 flax eggs
¼ cup coconut oil, melted
⅓ cup mashed ripe banana
⅛ cup maple syrup
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
⅔ cup rolled oats
½ cup almond meal, or ground almonds
1 cup all-purpose flour
½ cup raisins

Instructions

Preheat the oven to 375°F (190°C).
Start by preparing flax eggs. In a medium sized bowl, mix two tablespoons of flax meal with five tablespoons of tepid water. Whisk until a smooth paste forms and set aside for 5-10 minutes.
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.
Once baked, remove the muffins from the oven and allow them to set in the pan for 15 minutes. When they're cool enough to handle, transfer them to a wire rack to let them 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.

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