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Vegan Carrot Muffins

Irresistibly Moist Vegan Carrot Muffins You'll Love

Delightful Vegan Carrot Muffins, wholesome and satisfying, perfect for breakfast or snack time!
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 375 g All-Purpose Flour Can substitute with whole wheat or spelt flour for added nutrition.
  • 240 g Brown Sugar Coconut sugar is a suitable alternative for a lower glycemic option.
  • 3 tsp Baking Powder Ensure even distribution among dry ingredients.
  • 0.5 tsp Baking Soda Enhances lift and browning.
  • 3 tsp Ground Cinnamon Adjust according to taste preferences.
  • 1 tsp Ground Nutmeg Complementary to carrots.
  • 0.5 tsp Ground Ginger Adds a zesty kick.
  • a pinch Salt Optional, balances sweetness.
  • 250 g Coarsely Grated Carrot Avoid excess liquid.
  • 250 g Dairy-Free Milk Almond or soy milk are great choices.
  • 125 g Neutral Oil Applesauce can be substituted.
  • 85 g Chopped Walnuts Optional; can substitute with raisins.
  • 1 tbsp Apple Cider Vinegar Optional, helps muffins rise.
  • 1 tsp Vanilla Extract Optional for enhanced flavor.
For the Crumb Topping (optional)
  • 60 g All-Purpose Flour Maintains crumbly texture.
  • 40 g Brown Sugar Adds sweetness.
  • 0.5 tsp Cinnamon Enhances spice flavors.
  • 30 g Neutral Oil Can use melted coconut oil.

Equipment

  • muffin pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions for Vegan Carrot Muffins
  1. Preheat your oven to 180°C (350°F) and line a muffin pan with paper liners.
  2. In a large mixing bowl, combine all the dry ingredients: flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and a pinch of salt.
  3. Add in the grated carrots, dairy-free milk, neutral oil, and optional walnuts into the dry mixture. Stir gently until just combined.
  4. Divide the batter among the muffin cavities, filling each one close to the top.
  5. For the crumb topping, mix all the topping ingredients in a small bowl until they resemble coarse crumbs. Sprinkle over the muffin batter.
  6. Bake for 20 to 25 minutes. Check for doneness with a toothpick.
  7. Remove from the oven and let cool in the pan for 15 minutes.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

These Vegan Carrot Muffins are perfect for sharing and are best enjoyed warm or at room temperature.

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