Vegan Carrot Muffins

Small carrot muffin in a cupcake liner sitting on a marble cutting board.

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5 from 2 votes

Soft, moist and flavourful vegan carrot muffins that make a wholesome breakfast on-the-go or snack any time of day.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: muffins

Author: Deryn Macey

Ingredients

2 cups whole wheat flour 300 g
1/2 cup coconut sugar 80 g
1 1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup peeled and finely grated carrot (175 g, about 2 small carrots)
2/3 cup unsweetened applesauce at room temperature (160 ml)
1/4 cup coconut oil melted (60 g)
2 tsp vanilla extract 10 ml
1/2 cup dairy-free milk room temperature (120 ml)
1 tsp apple cider vinegar 5 ml
1/2 cup crushed walnuts 60 g

Instructions

Preheat oven to 375 degrees and prepare 12 piece muffin pan with muffin liners. If you don't have muffin liners, lightly coat with non-stick cooking spray or lightly grease with oil or butter.
Add the dry ingredients (flour, coconut sugar, baking soda, cinnamon, spices, salt) to a large mixing bowl and stir to combine.
2 cups whole wheat flour, 1/2 cup coconut sugar, 1 1/2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp cardamom, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp salt
Add the grated carrot to the flour mixture and stir until the carrot is mixed in and coated with flour.
1 cup peeled and finely grated carrot
In a small bowl whisk together the wet ingredients (applesauce, coconut oil, dairy-free milk, vinegar). Be sure to use room temperature milk and applesauce so they don't cause the coconut oil to harden. You can warm them briefly in the microwave if they're cold.
2/3 cup unsweetened applesauce, 1/4 cup coconut oil, 2 tsp vanilla extract, 1/2 cup dairy-free milk, 1 tsp apple cider vinegar
Make a "well" in the centre of the dry ingredients and pour the wet ingredients into the whole. Fold together until all of the dry ingredients are mixed in and wetted.
Add the crushed walnuts and fold in a few times to mix throughout.
1/2 cup crushed walnuts
Using a large spoon or ice cream scoop, evenly distribute muffin mix into the prepared muffin tins. Place in the preheated oven and bake for 20 minutes, or until a toothpick can be inserted in the centre of the muffin comes out clean.
When ready remove from oven, lift out the pan and place on cooling rack for 10 minutes.

Notes

Muffins can be stored In an air tight container in the fridge for 5 -6 days, or stored in a freezer bag for up to 3 months. Okay at room temperature for 1-2 days if taking to-go.

Walnuts can be substituted with pecans.

Nutrition