They are so fluffy and moist, tons of carrot cake flavor, and are hard to keep your hands off of!
Carrot Cake Muffins [Vegan]
Serves
12 mini muffins
Ingredients You Need for Carrot Cake Muffins [Vegan]
For the Muffins:
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 flax egg
- 1/2 cup sugar
- 1/2 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/2 cup each of grated carrot, shredded coconut (sweetened or not), chopped walnuts, rough chopped raisins
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
How to Prepare Carrot Cake Muffins [Vegan]
For the Glaze:
- Whisk together. Add teaspoon by teaspoon of water if needed to make a paste. Set aside
For the Muffins:
- Pre-heat oven to 350°F
- Combine dry ingredients in a bowl and set aside.
- Beat sugar and coconut oil together until combined. Beat in egg, almond milk, and vanilla extract until smooth. Add in all dry ingredients at once and mix until just combined.
- Stir/fold in carrot, coconut, walnuts, and raisins
- Grease a mini muffin tin and drop by the tablespoon into the tin. Bake for 12-14 minutes until done.
- Let muffins rest for 5 minutes before removing to a cooling rack with tin foil below it. Using a pastry brush (or spoon), cover each muffin with maple glaze. Let sit until glaze is hard.
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Carrot
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