How to make:
Vegan Carrot Cake Muffins
These Vegan Carrot Cake Muffins are a delicious grab-and-go breakfast or snack! Plus they’re gluten free and fiber-packed thanks to oat flour.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Yield:
12 muffins 1x
Rating:
Ingredients
- 2 tablespoons ground flax seeds
- 5 tablespoons water
- 1 3/4 cups oat flour*
- 1/4 cup rolled oats
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 tablespoons neutral oil (canola, avocado, grapeseed)
- 3/4 cup unsweetened non-dairy milk
- 1/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup carrots, grated or finely chopped
- 1/4 cup walnuts, chopped
- 1/4 cup raisins
Instructions
- Preheat the oven to 425°F. Lightly grease a 12-cup muffin pan.
- In a medium bowl, place the flax and water. Stir; set aside for 5 minutes.
- In a large bowl, add oat flour, oats, baking powder, cinnamon, baking soda, nutmeg, and salt. Whisk to combine.
- Into the flax minute, add applesauce, oil, milk, sugar, and vanilla. Whisk until fully combined. Pour the wet ingredients into the flour mixture. Stir together until the batter is just mixed together.
- Add the carrots, walnuts, and raisins; gently fold into the batter.
- Pour batter into the muffin cups.
- Bake for 7 minutes at 425°F, then reduce temperature to 375°F and bake for 20-22 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
- Let the muffins cool in the pan for 5-10 minutes.
Notes
*To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.