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vegan carrot muffins on a cooling rack

Whole-Wheat Carrot Cake Muffins


  • Author: Allie
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan

Description

Fluffy, vegan, oil-free, and whole-wheat carrot cake muffins. Add raisins for a little tang and walnuts for some crunch to these delightful homemade treats for more flavor.  


Ingredients

Scale
  • 2 large carrots shredded (about 1 1/2 cups)
  • 1 cup (237 ml) dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1 cup (120 g) whole-wheat flour, spooned and leveled
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (118 ml) maple syrup
  • 1/3 cup (83 g) unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup (80 g) raisins
  • 1/3 cup (40 g) chopped walnuts or pecans

Instructions

  1. Preheat the oven to 350 F (180 C).
  2. Whisk the dairy-free milk and apple cider vinegar together, and set aside.
  3. Whisk the dry ingredients together in a large bowl (both flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt).
  4. Combine the shredded carrots, milk/vinegar mixture, maple syrup, apple sauce, and vanilla extract in a separate bowl.
  5. Make a well in the center of the dry ingredients and add the wet ingredients to the dry and stir to combine, don’t over-mix.  To do this start with a fork to incorporate the dry and wet ingredients, once you're about halfway through use a silicone spatula to fold the ingredients together (scooping the bottom ingredients to the top and from the sides ).  Before your done folding the ingredients together add the raisins and walnuts, then continue folding.
  6. Line or grease a 12-cup muffin tray, then divide the batter among the muffin cups.
  7. Bake at 350 F (180 C) for 25-27 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Store at room temperature for 2-3 days or in the refrigerator for a week. They also freeze well for up to 3 months.

Notes

Mixing dairy-free milk and apple cider vinegar will make vegan buttermilk.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: oven
  • Cuisine: American

Keywords: oil free muffins, whole-wheat muffins