Vegan Carrot Cake Muffins
User Reviews
4.5
Vegan Carrot Cake Muffins
Description
These Vegan Carrot Cake Muffins use almond milk and a vegan egg substitute combined with sugar, coconut oil, and vanilla to form a moist base. The flour is leavened with baking powder and spiced with cinnamon, allspice, ground cloves, and nutmeg. Grated carrots provide moisture and natural sweetness, while optional raisins or walnuts contribute texture and flavor complexity.
The batter is thick and spooned into a well-greased pan, filling ten of twelve cavities to produce evenly sized muffins. Baking at 400°F for about 20 to 22 minutes creates tender muffins with a slightly golden top. Carrot shreds or extra raisins can be added on top before baking for a decorative touch.
These muffins suit quick breakfasts or portable snacks, offering a spicy, moist crumb with vegetable sweetness. Storing airtight at room temperature keeps them fresh for several days, and freezing extends their shelf life up to six months.
Ingredients
- 1 egg use your favorite brand, large; or equivalent amount of egg replacer product to keep vegan
- ¾ cup granulated sugar
- ½ cup almond milk I used Vanilla but Original or Unsweetened may be substituted, So Delicious Dairy Free Organic
- ¼ cup coconut oil vegetable, or canola oil, 1 tablespoon, melted
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour 3 tablespoons
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- ¼ to ½ teaspoon cloves ground
- ¼ to ½ teaspoon ground nutmeg
- ¼ teaspoon salt or to taste
- ¾ cup carrot about 1 large peeled and trimmed carrot, grated
- raisin I used a raisin blend, plus a few more for sprinkling on top (1/2 cup chopped walnuts may be substituted, optional, 1/2 cup
Instructions
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan in 10 cavities (you’re making 10 rather than 12 muffins unless your pan runs small); set aside. (I don’t prefer the cosmetic look of muffin liners).
- To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
- Add the flour, baking powder, cinnamon, allspice, cloves, nutmeg, salt, and stir until just combined; don’t overmix.
- Add the carrots, optional raisins, and stir to combine. The batter is on the thicker side by design.
- Divide batter equally among the 10 cavities of the prepared pan. Each cavity should be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Tip – Sprinkle a few carrot shreds on top of each muffin and if you’re using raisins, add a couple extra raisins to the tops of each muffin for visual appeal.
- Bake for about 20 to 22 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early.
- Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely.
Notes
- Store muffins airtight at room temperature for up to 5 days or freeze airtight for up to 6 months.
- Use a floured cooking spray or grease and flour muffin pan cavities to prevent sticking; liners are optional.
- Sprinkle extra carrot shreds or raisins atop muffins before baking for added texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 148kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 37mg | 12% |
| Sodium | 177mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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