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Vegan Carrot Cake Muffins

vegan carrot cake muffins cut in half on a plate
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Categories: vegan, soy free, breakfast, snack
Makes: 12 muffins
Prep Time: 10 minutes
Bake Time: 30 minutes
Total Time: 40 minutes

Ingredients

Scale
  • 3 tbsp/20g ground flax
  • ¾ cup + 2 tbsp/210ml oat milk
  • 2 cup/240g all-purpose flour
  • 1 tbsp/12g baking powder
  • ½ tsp/3g salt
  • ½ tsp/1g ground cinnamon
  • ¼ tsp/ ½ g ground nutmeg
  • ½ cup/120ml maple syrup
  • 6 tbsp/90ml vegetable oil
  • 1 ½ cup/120g shredded carrot (from 2-3 medium carrots)
  • 1/2 cup/55g chopped pecans or walnuts
  • ½ cup/45g rolled oats
  • 1/3 cup/45g dried cranberries or raisins

Instructions

  1. Preheat oven to 375°F/190 C. Grease wells of a ½ cup/120ml muffin tin (or line with paper liners).
  2. In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
  3. Peel and shred the carrots.
  4. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir until well distributed. This step helps reduce stirring time later and prevents tough muffins.
  5. To the flax mixture, add the maple syrup and oil. Stir until smooth.
  6. Add the flour to the mixture. Stir until just mixed. Do not over stir.
  7. Fold in the shredded carrot, oats, pecans, and cranberries.
  8. Fill the grease muffin tins to 1/4”/6mm below the top.
  9. Bake for 25-30 minutes until a skewer inserted comes out clean.
  10. Allow to cool for at least 10 minutes before removing from muffin pan.
  11. Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days or be frozen for up to 1 month. Reheat in the oven before eating.

Notes

Taste and texture notes: Fully-loaded vegan carrot muffins naturally sweetened with maple syrup. Reminiscent of the flavors of carrot cake (minus the cream cheese frosting) these dense and moist muffins are perfect for breakfast on the go or high fiber snacks. Boosted with add-ins of rolled oats, pecans, and dried cranberries as well as plenty of shredded carrot.

Add-ins: Add no more than 1 ½ cups of add-ins (besides the carrot). If adding more than ½ cup oats, add an additional 2 tbsp/30ml oat milk as they absorb moisture during baking. Mix and match dried fruits and nuts and seeds for the remaining volume.

Oil: Any neutral oil such as canola, sunflower, vegetable, or avocado will also work. Olive oil will also work but impart a distinct flavour. Do not use coconut oil.

Non-dairy milk: Most non-dairy milks for this recipe except coconut milk. The high fat content of coconut milk will interfere with the structure of the muffins and make them too heavy.

Find it online: https://thevgftable.com/how-to-make-vegan-carrot-cake-muffins/