Vegan Carrot Cake Muffins

These vegan carrot cake muffins are easy to make and come together without an electric mixer. They are so soft and moist, sweetened with maple syrup and packed with delicious spiced flavour just like my favourite vegan carrot cake.

Course Breakfast, Morning Tea, Snack

Cuisine Australian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 183kcal

Author Sally

Equipment

Ingredients

1 ½ cups wholemeal plain flour
1 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda/baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup dairy free milk such as oat milk or almond milk
⅓ cup maple syrup
⅓ cup coconut oil melted
½ cup dairy free plain unsweetened yoghurt
2 teaspoons vanilla extract
1 ¼ cups grated carrots approximately 2 medium carrots
½ cup chopped walnuts
2 tablespoons shredded coconut

Instructions

Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases or lightly grease.
In a large mixing bowl, whisk together the wholemeal flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
In a separate bowl, whisk together the dairy-free milk, maple syrup, melted coconut oil, yoghurt, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or whisk until just combined, being careful not to overmix.
Add the grated carrot, chopped walnuts, and shredded coconut to the batter. Fold everything through until evenly distributed.
Divide the batter evenly among the prepared muffin cases. They should be filled close to the top.
Bake for 22–25 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Storage: Store the muffins in an airtight container at room temperature for up to 3 days or see the blog post for freezing instructions.

Optional, you can bake the muffins in two batches, with 6 to a pan alternating cavities allowing more space between the muffins for the hot air to reach and help ensure your muffins rise perfectly.

Nutrition