How long does carrot gingerbread muffins [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make carrot gingerbread muffins [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make carrot gingerbread muffins [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does carrot gingerbread muffins [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is carrot gingerbread muffins [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

11.9K Views 12 years ago

Carrot Gingerbread Muffins
[Vegan]

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

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Carrot Gingerbread Muffins [Vegan]

Dairy Free

Carrot Gingerbread Muffins are super moist and delicious. They are made with spelt flour, sweetened with blackstrap molasses and laced with walnuts and ginger. The carrots keep the muffins super moist and they are an excellent way to use up carrot pulp leftover from juicing.

Ingredients You Need for Carrot Gingerbread Muffins [Vegan]

2 cups spelt flour
1¼ cup walnuts, ground
1 tsp baking soda
1/2 tsp Himalayan rock salt
3/4 tsp ground ginger
1/2 cup blackstrap molasses
1/3 cup coconut oil, melted
1/2 cup almond milk
2 Tbsp ground chia seeds, 6 Tbsp water
1/2 tsp vanilla
1 cup carrot pulp or grated carrots

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How to Prepare Carrot Gingerbread Muffins [Vegan]

Preheat oven to 350F and line a muffin tin with liners or grease with coconut oil.
Grind chia seeds and add water. Mix and set aside to gel for 5 minutes.
Mix spelt flour, ground walnuts, baking soda, salt and ginger together in a large bowl.
In a small bowl mix blackstrap molasses, melted coconut oil, almond milk, chia eggs and vanilla.
Add the wet mixture to the dry mixture and mix until incorporated.
Fold in the carrot pulp until just mixed.
Spoon the muffins mixture into the muffin tin until ¾ full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.