Loaded with vegetables and fruits these vegan carrot muffins are the perfect healthish breakfast or snack.
Loaded with vegetables and fruits these vegan carrot muffins are the perfect healthish breakfast or snack.
Not too sugary, I have used less sugar than a conventional muffin recipe and added pineapple, carrots and raisins for natural sweetness. The dough mixture is dense and contains a lot of carrots, so do not be afraid to fill the muffin cases to the brim.
My kids love this recipe and I skip the walnuts when I make a batch for their school lunchboxes.
These vegan carrot muffins are delicious just as they are. If you want to add a topping I recommend either a dusting of icing sugar or a dollop of dairy-free cream with a sprinkle of lemon zest.
For the cashew cream, you can follow my Simple Vegan Cashew Cream recipe and flavour it with some maple syrup and vanilla extract.
If you prefer coconut cream icing, simply refrigerate one can of full fat coconut milk in the fridge overnight. When ready, separate the solid coconut milk from the coconut water. Whisk the solid coconut milk with some sugar and vanilla extract to taste. On hot days, I would recommend you ice the muffins just before serving them, otherwise, the coconut cream will melt.
I used If You Care – Large Baking Cups made from unbleached totally chlorine-free (TCF) greaseproof FSC paper. They are totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams. They are also fully compostable at home or in commercial or municipal composting facilities.
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Vegan Carrot Muffins
Equipment
- mixing bowl
- muffin baking cases
- muffin tin
Ingredients
- 75 g raisins
- 2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water]
- 250 g spelt flour
- 150 g golden caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp ginger powder
- ½ tsp grated nutmeg
- 1 tsp cinnamon
- 300 g grated carrots
- 200 g pineapple
- 90 ml vegetable oil
- 1 tsp vanilla extract
- 50 ml almond milk
- 90 g walnuts
CHOICE OF OPTIONAL TOPPINGS:
- icing sugar
- Simple Vegan Cashew Cream – see recipe intro for how to make it
- coconut cream – see recipe intro for how to make it
- lemon zest
Instructions
- Boil water. Pour over raisins in a bowl and let them soak in.
- Prepare chia eggs by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
- Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
- Place 12 large paper baking cases in a muffin tin.
- Sieve flour, sugar, baking powder, bicarbonate soda, salt, ginger powder, grated nutmeg and cinnamon in the large bowl.
- In a separate bowl mix together oil, vanilla extract, almond milk and chia egg so there are no lumps. Whizz pineapple in a blender and add to the wet mixture alongside the grated carrots.
- Add carrot mixture to flour mix. Fold in walnuts and drained raisins. Blend until well combined.
- Carefully spoon into each muffin paper baking case in muffin tin to almost full height.
- Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.
- When the muffins have cooled down add topping if desired. (see recipe intro for suggestions)
Nutrition
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