Vegan Carrot Cake Muffins
Vegan Carrot Cake Muffins are a quick and easy to make, and they’re perfect for a grab-and-go breakfast or an afternoon snack. They’re also a terrific addition to an Easter brunch buffet! They’re oil-free and free of refined sugar.
Ingredients
- ½ cup unsweetened almond or soy milk
- 1 tablespoon apple cider vinegar
- 1½ cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup maple syrup
- ½ cup apple sauce
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 3 medium-sized carrots)
- ¼ cup raisins
- ¼ cup chopped walnuts or pecans
Instructions
- Position a rack in the upper third of the oven and preheat the oven to 350°F. Lightly oil the cups of a muffin pan or line it with paper liners.
- Mix the almond or soy milk and apple cider vinegar together and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk together the maple syrup apple sauce, vanilla, and almond or soy milk mixture.
- Pour the wet mixture into dry mixture and mix until there are no visible lumps of flour. Do not overmix. The batter will be thick.
- Carefully fold in the carrots, raisins, and walnuts or pecans.
- Divide the batter among the muffin cups, filling them ¾ of the way full.
- Bake until the muffins are golden brown around the edges and toothpick inserted in the center comes out clean, about 17 to 20 minutes.
- Place the muffin tin on a wire rack and allow the muffins to cool for 10 minutes before carefully removing them.