Vegan Carrot Cake Muffins
With chewy cranberries and crunchy pecans, these vegan carrot cake muffins are packed with healthy ingredients and warming flavor. They're perfect for breakfast, brunch, added to a lunch box, or as an after-dinner treat.
Servings 12 muffins
Calories 204kcal
Ingredients
- 3 tablespoons ground flax 20g
- ¾ cup + 2 tablespoons oat milk 210ml
- 2 cups all-purpose flour 240g
- 1 tablespoon baking powder 12g
- ½ teaspoon salt 3g
- ½ teaspoon ground cinnamon 1g
- ¼ teaspoon ground nutmeg ½ g
- ½ cup maple syrup 120ml
- 6 tablespoons vegetable oil 90ml
- 1 ½ cup shredded carrot from 2-3 medium carrots, 120g
- ½ cup chopped pecans or walnuts 55g
- ½ cup rolled oats 45g
- ⅓ cup dried cranberries or raisins, 45g
Instructions
- Preheat oven to 375°F (190° C). Grease wells of a ½ cup (120ml) muffin tin (or line with paper liners).
- In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
- 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.
- To the flax mixture, add the maple syrup and oil. Stir until smooth.
- Add the flour to the liquid mixture. Stir until just mixed. Do not over stir.
- Fold in the shredded carrot, oats, pecans, and cranberries.
- Fill the grease muffin tins to ¼” (6mm) below the top.
- Bake for 25-30 minutes until a skewer inserted comes out clean.
- Allow to cool for at least 10 minutes before removing from muffin pan.
- 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
- Filling the Muffin Tins: Leave ¼ inch of room in each muffin tin when portioning the batter. This allows the muffins room to expand without overflowing.
- Check for Doneness: The vegan muffins are finished cooking when a toothpick inserted into the center comes out clean.
- Add-Ins: As you’re interchanging the add-ins, make sure not to add more than 1 ½ cups of ingredients (not counting the carrots). If you’re adding more oats to the mixture, you’ll want to counter it with an extra 2 tablespoons of milk as they absorb more liquid.
Nutrition
Calories: 204kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 149mg | Potassium: 283mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2713IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
