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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