Vegan Carrot Muffins

Carrot muffin split in half with another muffin in background, sitting on red and white striped napkin

4.59 from 12 votes

These carrot muffins are moist, spicy, and delicious! They're vegan, oil-free, and so easy to make. They're healthy enough for breakfast, and tasty enough for a mid day snack.

Prep Time25

Cook Time17

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baking, Quick

Servings:

Calories: 171.8kcal

Author: Teresa Sklenicka

Ingredients

Flax egg

1 tablespoon ground flax seed mixed with 3 tablespoons hot water

Add ins

1 ½ cups grated carrots
⅓ cup chopped walnuts

Dry Ingredients

2 cups whole wheat pastry flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon salt

Wet ingredients

1 cup soy milk
¼ cup applesauce
¼ cup maple syrup

Instructions

Preheat the oven to 375° F.
Mix the ground flax seed with very warm water and set it aside.
Finely grate the carrots, and chop the walnuts.
Combine the dry ingredients in a medium sized bowl.
Whisk together the wet ingredients in a small bowl. Whisk in the flaxseed mixture.
Pour the wet ingredients into the dry ingredients and stir together until combined. Fold in the carrots and walnuts.
Spoon the batter into a 12 cup muffin tin lined with parchment baking papers, or into a silicone muffin pan.
Bake for 17 - 20 minutes, until the top of a muffin springs back when touched, or when a toothpick inserted into the center of a muffin comes out clean.

Nutrition