Looking for a delightful treat that’s both healthy and indulgent? These Vegan Carrot Cake Muffins are just what you need! They’re perfect for breakfast, a snack, or even dessert. With the sweet aroma of cinnamon and the crunch of walnuts, these muffins will have you reaching for seconds. And the best part? You can enjoy them guilt-free!
Imagine biting into a muffin that’s bursting with flavor and moisture. These Vegan Carrot Cake Muffins are a delightful combination of grated carrots, warm spices, and a hint of sweetness from maple syrup. They’re easy to make, require simple ingredients, and are a great way to use up those extra carrots in your fridge.
Whether you’re vegan or just looking to incorporate more plant-based recipes into your diet, these muffins are a fantastic option. They’re packed with nutrients and will satisfy your sweet tooth without any animal products. Plus, they can easily be customized with your favorite add-ins!
Delicious Vegan Carrot Cake Muffins Recipe
These Vegan Carrot Cake Muffins are moist, fluffy, and loaded with shredded carrots, warm spices, and optional nuts or raisins. The taste is a perfect balance of sweetness and spice, making them irresistible, especially when paired with a cup of coffee or tea.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In another bowl, mix the maple syrup, applesauce, vegetable oil, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated carrots, and if using, the walnuts and raisins.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 muffins
- Calories: 150kcal
- Fat: 6g
- Protein: 2g
- Carbohydrates: 22g
