Healthy Vegan Carrot Muffins

My vegan carrot muffins are the make-ahead vegan breakfast you need! These delightfully fluffy and flavorful pastries are full of protein and fiber AND made without any refined sugars. They're also perfectly portable, making them an ideal choice for your morning commute.

4.67 from 3 votes

Print Pin

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 224kcal

Author: Sarah McMinn

Ingredients

2 Flax Eggs
½ cup Rolled Oats
½ cup Non-Dairy Milk
1 ¾ cup All-Purpose Flour
1 ½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 ½ teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon Nutmeg
1 rounded cup Carrots, shredded
1 very ripe Banana, mashed
⅓ cup Applesauce
⅓ cup Maple Syrup
¼ cup Coconut Oil melted
1 cup Walnuts chopped

US Customary - Metric

Instructions

Preheat the oven to 375. Spray a muffin tin with cooking spray. Line it with muffin holders and set aside.
In a small jar combine the soy milk and rolled oats. Set aside for 10 minutes to allow the oats to soften. Note: Don't skip this step. Soaking the oats is important if you want fluffy muffins.
While oats soak, make the flax eggs. Ground 2 tablespoons of flaxseeds to a fine powder. Add 6 tablespoons of water and whisk together. Set aside until the mixture is thick and gelatinous; it should be the consistency of whipped eggs.
Mix together the flour, baking powder, baking soda, salt, and spices. In a separate bowl, combine the wet ingredients, including the carrots, mashed banana, soaked oats, and flax eggs. Add the wet ingredients to the dry and mix in until the flour is evenly hydrated and the batter is uniform. Fold in walnuts.
Scoop your batter into a greased muffin tin. Fill each muffin mold about ¾ of the way full and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.

Notes

Serving and Storing - For some added richness, feel free to slather with a bit of vegan butter or cream cheese. These muffins will keep at room temperature for up to 5 days. Be sure to keep them well sealed to prevent them from going stale. You can also freeze these muffins for up to a month.

Make in Advance - If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.

Recipe Tips

The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
Baking soda becomes activated as soon as the liquid is added. To ensure that you don't waste the leavening power, be sure to put the muffins in the oven as soon as your batter is divided among the cups.
I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well.
Do not open the oven door while the muffins are baking. This causes the structure to fall leaving you with a dent in the middle of your muffins. You can check for doneness after 20 minutes.

Variations - For a gluten-free version use Bob’s Red Mill 1:1 Gluten-Free Baking Flour.

Nutrition