Vegan Carrot Muffins

Vegan Carrot Muffins were on our “recipes to try” list for such a long time. For some reason we didn’t believe that this recipe is worth a try, maybe because both of us are huge fans of chocolate and very sweet muffins :). But, let us tell you that we were so wrong! We made them perfectly soft, tender, and not very sweet – which makes them a great breakfast & dessert recipe at the same time.

In this recipe we used all-purpose flour, almond flour, and rolled oats. That’s the perfect combo for carrot muffins, if you ask us. They have delicious nutty almond flavor, softness, and even crunchiness from the flaked almonds.

This recipe is completely vegan and dairy-free. If you need a gluten-free recipe, use quinoa flour instead of all-purpose flour.

Let us know if you like this recipe. Your feedback means a lot to us! If you are a huge muffin fan like us, check our other muffin recipes like Chocolate Banana Muffins, Blueberry Banana Muffins, and Vegan Zucchini Carrot Muffins.

Prep time: 20 min   Cook time: 20 min   Total: 40 min   Servings: 8

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INGREDIENTS

• 1 1/2 cup (180 g) of all-purpose flour
• 1/2 cup (56 g) of almond flour
• 1 cup (90 g) rolled oats
• 2 cups grated carrots (about 6 medium size carrots)
• 2/3 cup (120 g) coconut sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup coconut oil (melted)
• 1 cup unsweetened almond milk
• 2 flax eggs (2 tablespoons of ground flaxseeds and 6-7 tablespoons of warm water)
• (OPTIONAL) 5 tablespoons flaked almonds

INSTRUCTIONS

• Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
• Whisk together the ground flax seeds and warm water in a small bowl (flax egg). Set aside for about 5-10 minute.
• In a large bowl, add all the dry ingredients. Stir until evenly combined.
• Add all wet ingredients (coconut oil, almond milk, carrots, flax egg) to the dry ingredients. Stir everything with a spatula until combined. If the mixture seems too dry add one or two tablespoons of almond milk. 
• Dump the mixture into a silicone pan and fill each cup. Add flaked almonds on top of each muffin.
• Bake for about 20 minutes. Check with a toothpick – if it comes out clean then it’s done. Don’t over bake them, these are soft texture muffins.
• Let them cool completely.
• Enjoy your Vegan Carrot Muffins!

NOTES

• We got exactly 16 Vegan Carrot Muffins from this mixture.

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