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Vegan carrot muffins on a cooling rack.

Vegan Carrot Muffins (Oil-Free)

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5 from 1 review

  • Author: Allie
  • Total Time: 38 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan

Description

Vegan oil-free carrot cake muffins packed with carrots, raisins, and walnuts!  These delightful little treats are made with wholesome ingredients like whole wheat flour, maple syrup, and applesauce. 

Ingredients

Scale
  • 1  1/2 cups of shredded carrots (about 2 large carrots)
  • 2 cups (240 g) whole-wheat flour, spooned and leveled
  • 1  1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2/3 cup (157 ml) dairy-free milk
  • 1/2 cup (118 ml) maple syrup
  • 1/2 cup (122 g) unsweetened applesauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup (80 g) raisins
  • ⅓ cup (40 g) chopped walnuts or pecans

Instructions

  1. Preheat the oven to 350 F (180 C) and line a 12-cup muffin tin with silicone muffin cups or spray with non-stick spray.
  2. Whisk the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt together in a large bowl.
  3. Whisk the dairy-free milk, maple syrup, applesauce, apple cider vinegar, and vanilla extract together in a medium bowl.  Then stir in the shredded carrots.
  4. Use a silicone spatula to scrape all of the liquid ingredients into the dry ingredients, then use a fork to stir until the flour is about halfway mixed in.
  5. Then add the raisins and walnuts, using a silicone spatula gently fold everything until just combined and no more pockets of flour (it doesn’t need to be perfectly smooth).  Stirring too much will produce denser muffins, so fold it with a spatula.
  6. Then promptly and evenly spoon the batter into the prepared 12-cup muffin tray.  Bake for 23-26 minutes or until a toothpick inserted in the middle comes out clean.
  7. Let the muffins cool for 5 minutes in the muffin tray, then transfer them to a wire rack to continue cooling.

Notes

Weigh ingredients in baking (especially flour) for more accurate results.  If you can't weigh the flour, then spoon the flour from its container into a measuring cup and scrape off the top with the back of a knife.

Use silicone muffin cups or spray a muffin tray with non-stick cooking spray.  The paper liners in the photos are just to make the muffins look nicer for photos.

  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: oven
  • Cuisine: American

Find it online: https://www.threelittlechickpeas.com/whole-wheat-carrot-cake-muffins/