If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. Use a spoon to make a little well in the middle of your dry mixture, then pour in the wet ingredients. Let’s keep in touch! I created The Carrot Underground as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living. Looking for other delish vegan breakfast ideas? To make these Carrot Cake Muffins, we start with the wet ingredients! Bake at 425°F for 7 minutes, then reduce heat to 350°F and … ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. This recipe can also be prepared gluten-free. Once you’ve grated the carrots, start by mixing your wet ingredients in a small bowl or liquid measuring cup: non-dairy milk, coconut oil, apple cider vinegar, and vanilla. Learn more about my story here. I chop mine in the food processor) 1/2 cup oil (i use avocado oil) 1/3 cup maple syrup* 1 egg 3/4 cup applesauce 1 tsp vanilla extract 1.5 cups white whole wheat flour 1/4 cup ground flaxseed 1 tsp baking soda 1 tsp cinnamon optional mix-ins: shredded coconut, chocolate chips, dried fruit Easy gluten free vegan carrot muffins that are loaded with shredded carrots, raisins, walnuts, and spices. 2 1/2 cups oat flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup coconut milk (or any milk) 1 tablespoon ground flax seeds mixed with 3 tablespoons hot water; 1/4 cup date puree (you can use honey or molasses instead) 1 tablespoon olive oil (or coconut oil or melted butter) 1 teaspoon cinnamon Fold in the carrots, raisins and walnuts using a spatula. Scoop batter into muffin cups, filling all the way. Tried this recipe? I adapted my recipes for Vegan Peanut Butter Chocolate Chip Muffins and Skinny Vegan Chocolate Chip Muffins to make the vegan carrot cake muffins. I love to see your photos! In a medium bowl mix together the plant-based milk, oil, lemon juice, and vanilla extract. These healthy carrot cake muffins … In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). NOTE: If you would like to make gluten-free muffins, simply substitute the all-purpose flour with a gluten-free flour of your choice. You can swap out any other vegan egg that is equal to 2 eggs. Please do not repost recipes in full without my express permission. Reduce the heat … In a large bowl, whisk together all dry ingredients (except sugar). Spring is in the air, isn’t it? Carrot oatmeal muffins with applesauce instead of oil. Ingredients and substitutions for healthy vegan muffins: Flax Meal – this is mixed with water and used as an egg replacement. Super easy and tasty. And please stop back and leave me a review and rating below if you make it! Generously spray your muffin tins or use cupcake holders to ensure the muffins … Bake for 25 minutes, or until the tops are golden and a toothpick comes … Great for breakfast, snack or a dessert! Remove from heat and set … Your email address will not be published. Prepare muffin tin with liners or lightly grease them. Fold in baking soda, carrots, raisins, and walnuts and mix until evenly combined. Spoon batter evenly into the 12 cups. Save my name, email, and website in this browser for the next time I comment. It helps other readers and allows more people to find it online. Microwave at 50% power in 20-second increments until just melted. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are … The carrot cake muffins are soft, tender, springy, super moist, and accidentally vegan. To a bowl, add oat flour, flax seed, coconut palm sugar, baking powder, baking soda, salt, and cinnamon, and stir it all together. See full affiliate disclosure here. It helps other readers and allows more people to find it online. Loaded with the goodness of oats, 100 % vegan and oil-free, you can enjoy these vegan oatmeal muffins, 100% guilt-free! A few lumps are okay. HEALTHY CARROT OATMEAL MUFFINS – Perfect and healthy way to start your day! It helps keep them from sinking and from discoloring the batter. Whole wheat flour instead of all purpose flour that is stripped of essential vitamins and nutrients and causes spikes in blood sugar … Subtly sweet and full of flavor, with just enough spice with cinnamon and nutmeg, and a bright splash of fresh lemon and zest. Use code: carrot30. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. This post may contain affiliate links. Divide the batter evenly into a greased or lined muffin tray – this will make 12 normal sized muffins or 8 jumbo muffins. I know some folks will disagree with me, but I find this to be a bit of a downer. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C). I'd love to connect with you on Facebook, Instagram, or Pinterest. I may earn from purchases at no additional cost to you. Just like carrot cake, you can add in pecans or walnuts, raisins, dried currants, chocolate chips or coconut to give them some extra texture. Yum! I added about 2 tsp of flax seed meal, substituted cranberries for raisins and almonds instead of walnuts. TIPS AND TRICKS FOR MAKING THE PERFECT VEGAN CARROT MUFFINS: Do not over-mix the batter. To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine. Allow muffins to cool for a few minutes before removing from muffin tin. Here are our favorites! 2. It’s been super warm and we haven’t had one real snow day. Divide the muffin batter between the 9 muffin tins (fill them to the top). Add any extra ingredients to batter. Oatmeal muffins are perfect to nibble on over a leisurely cup of coffee or tea or as a quick grab & go breakfast on the run. Since Easter is coming up and spring is on the … I’m doing that by baking up a batch of these delightfully springy vegan carrot muffins. Bake for 5 minutes at 220 C (425 F) for 5 minutes. Place on wire rack to continue cooling. Vegan Carrot Cake Muffins are soft, moist and filled with warming flavors just like traditional carrot cake. If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. In a medium bowl, thoroughly combine sugar and all wet ingredients and lemon zest. When ready, muffins should be golden-brown on top and the centers spring back when lightly pressed. And I love winter! These Healthy Carrot Oatmeal Muffins are full of carrots, pecans, coconut and pineapple. We also really like this King Arthur White Whole Wheat Flour. The apples should begin to soften and caramelize slightly. Moist, lightly sweet and satisfying, you'll feel great starting your day off right! I love hearing from you! Now mix your dry ingredients in a large bowl: flour, brown sugar, spices, baking powder, baking soda, and salt. Filed Under: Breakfast, Dessert Tagged With: baking, carrots, muffins, raisins, walnuts. Make a well in the center. Lower heat to 350° and continue baking for 16-17 minutes. Nutritional values will vary depending on any additional or alternate ingredients not listed not the recipe. You can read more about me here. Being an effective vegan is about helping animals, the planet and people. Stir the milk, oil, vanilla, and vinegar together in small bowl or liquid measuring cup. Mornings just got brighter with these delicious & nutritious all vegan and oil-free oatmeal muffins. Stir the flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt together in a large mixing bowl. This recipe is ideally suited to add other ingredients of your liking, such as: See the complete recipe below for details. Transfer the muffin tin to a cooling rack and allow the muffins to cool before removing them from the tins. Lightly sweet and so satisfying, you’ll feel great starting your day off right! I didn’t have coconut oil so I used olive oil—delicious! Spoon batter evenly into the 12 cups. You may post a short excerpt and/or one photo, provided clear credit is given to Connie Edwards McGaughy and The Carrot Underground, as well as a link back to the original recipe or post at thecarrotunderground.com. ; Carrots– you will need about 1 large carrot equaling 1 cup when shredded. You’d never guess they were vegan … Required fields are marked *. This recipe is easy to adjust to make it gluten-free (see notes at the bottom of the recipe). Hi, I'm Alissa! In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and … Mix until the wet and dry ingredients are just combined to prevent extra gluten from forming, making the pastries gummy. Whole-wheat flour will make them even healthier, if that’s a ‘healthy’ goal for your New Year’s resolution. They’re made with simple every day ingredients and come together in under 30 minutes! Vegan Cherry Oatmeal Crumble Top Muffins Jump to Recipe Print Recipe These vegan cherry muffins are bursting with summer cherries and sprinkled with a toasted oat and coconut topping. Okay, spring has been in the air all winter long, at least where I live. We used applesauce instead of oil in these marvelous muffins. They are soft and full of delicious flavor, best healthy muffins to wake up. Stir just until the wet and dry ingredients are fully mixed. Sprinkle top of each with a pinch of rolled oats and granulated sugar, if desired. Stir … Use a spoon to form a well in the center of the dry ingredients, then pour in the milk mixture. Preheat the oven to 350°F and line a 12 cup muffin tin with papers. Thank you! You can add a light vegetable or coconut oil if you want a fluffier texture by replacing the applesauce with oil. They’re so easy and you don’t even need a mixer. Should you make a purchase through those links, I may receive a small commission, at absolutely no additional cost to you. Your email address will not be published. ; Sugar – to make the muffins taste good. Soak oatmeal in milk for at least 10 minutes. Try Purple Carrot's 4-Serving Meal Plan Today. These vegan blueberry oatmeal muffins are easy to make and are the perfect on the go snack. We use unsweetened applesauce, coconut sugar, nut milk, nut butter, coconut oil, and vanilla extract.Just whisk them all up until combined! Vegan oatmeal muffins ☀️ Mornings just got brighter with these delicious plant based and oil-free oatmeal muffins. See my notes on the recipe below. Now fold in your shredded carrots, along with some raisins and walnuts. This … Bake the muffins for about 22 minutes, or until the tops spring back when lightly pressed on with a finger. Stir everything just until combined. Bake on center rack in oven, at 425° for 5 minutes. I love carrot cake, and since I can’t eat it all the time, I enjoy creating healthier recipes to satisfy my carrot cake cake cravings. They're super easy to whip up and perfect for a sweet snack or an indulgent breakfast. Preheat the oven to 400 degrees Fahrenheit. Then, you’ll stir in the oat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, salt, and flax meal.I use oat … These vegan carrot muffins are bursting with spices, and studded with sweet raisins and crunchy walnuts! Then stir … These Vegan Carrot Muffins are fluffy, moist and delicious. I'm a former attorney turned professional food blogger. Some links are part of affiliate advertising programs. If you add frozen blueberries, dust them in flour before adding to the batter. I use lemon juice instead of apple vinegar, it works really well and has a bit more fresh flavor :). Preheat oven to 400F and line a muffin tin with liners. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Don't over stir. Add wet ingredients plus the oat and milk mixture to dry, stirring until just combined. Add the flaxseed … Will be great for breakfast. Helps other readers and allows more people to find it online day off right raisins. The muffins for about 22 minutes, or until the wet and dry ingredients are mixed. For enjoying the goodness of oats, 100 % vegan oatmeal carrot muffins to remove excess water, carrots, raisins and walnuts... Muffins ingredients and perfect for a sweet snack or an indulgent breakfast *, Copyright 2013-2020. Delicious recipes and inspiration for enjoying the goodness of oats, 100 % oil-free date! 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