Vegan Carrot Muffins
These moist and fluffy vegan carrot muffins are the perfect breakfast treat, but they double up nicely for dessert too. You can even make them whole-grain! Recipe is one-bowl and takes under 15 minutes to put together.
Servings: 12 carrot muffins
Calories: 320kcal
Equipment
- Food processor (with grater attachment, or hand grater)
Ingredients
Dry ingredients
- 2 cups all purpose flour (or use a half-half mix of all purpose and whole wheat flour, or sub entirely with two cups whole wheat pastry flour)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup sliced almonds (or use walnuts or pecans)
Wet ingredients
- 1 cup sugar
- 2 medium carrots (approx. You want 1 ½ cups finely grated carrots)
- ¼ cup avocado oil or any neutral oil
- ¼ cup applesauce
- ½ cup vegan yogurt
- 2 teaspoons pure vanilla extract
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius.
- Place the all purpose flour, baking soda, baking powder, salt, cardamom and nutmeg in a bowl and whisk.
- Add the remaining ingredients--sugar, carrots, almonds (save some almonds for decorating the top, if you like), oil, applesauce, vegan yogurt, vanilla and apple cider vinegar. Use a spatula to mix, scraping the sides and bottom of the bowl to ensure there is no dry flour. Don't overmix. The batter will look quite thick.
- Let the batter stand five minutes. This will give the carrots a little time to express their juices and it will be easier to scoop into the muffin tins.
- Mix the batter quickly one last time, then scoop into a muffin tin lined with paper liners or sprayed with oil. If you saved some almonds for the top sprinkle them on now.
- Place the muffin pan in the oven and bake five minutes, then, without opening the oven, reduce temperature to 350 degrees F/180 degrees C and bake 18 minutes more or until a toothpick in the center of a muffin comes out clean or with crumbs sticking to it.
- Let the pan stand on a rack for 5-10 minutes, then unmold the muffins and place them on a rack to cool.
Nutrition
Serving: 1vegan carrot muffin | Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 149mg | Potassium: 293mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1700IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg