Vegan Spiced Carrot Muffins
User Reviews
5
Vegan Spiced Carrot Muffins
Description
These Vegan Spiced Carrot Muffins rely on a combination of grated carrots, oatmeal, and warming spices such as cinnamon, nutmeg, and ginger to create a tender, naturally sweet loaf with gentle spice notes. Flaxseed soaked in water acts as a binder replacing eggs, while coconut oil and almond milk maintain moisture and a mild richness. The oats in the batter and as a topping give a textured contrast to the muffins' soft crumb. Baking at 375°F until a toothpick emerges clean ensures the muffins are baked through yet retain moisture from the grated carrots.
The gentle sweetness from brown sugar pairs well with the earthy spices and fresh carrot flavor. The muffins can be served as a convenient, plant-based breakfast or snack, offering satisfying texture through the oats and subtle spice complexity that complements the carrot’s natural sweetness.
Following the recipe's guidance to mix wet ingredients separately and then combine with dry ingredients helps avoid overmixing, preserving a tender crumb. Using a trigger-handle ice cream scoop to divide batter ensures consistent muffin sizes for even baking. Allowing the muffins to cool slightly before removing from the pan prevents breakage during handling.
Ingredients
- 2 tbsp Flaxseed ground
- ⅓ cup water
- 2 cups all-purpose flour
- 1 cup rolled oats plus 2 tbsp for topping
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup coconut oil
- 2 cups carrot about 3 medium carrots, grated
- 1 cup almond milk unsweetened
- ¾ cup brown sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin.
- In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.
- In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
- Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
- Divide the batter between muffin tins; just over ⅓ cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.
- Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15–18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 254kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 215mg | 9% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 3565IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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