Vegan Carrot Cake Muffins
These carrot muffins are absolutely delicious! They are fluffy, pillowy soft, and super moist! The carrots, cinnamon, and maple syrup provide the perfect amount of sweetness and flavor! This vegan muffin is one that everyone will love and is super easy to make!
Ingredients
Vegan Carrot Cake Muffins
- 1 cup unsweetened almond or oat milk
- 1 cup finely grated carrots
- ½ cup maple syrup
- ¼ cup melted vegan butter
- 2 flax eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Instructions
Vegan Carrot Cake Muffins
- Preheat your oven to 350 degrees
- In a large mixing bowl, mix the butter, carrots, almond milk, maple syrup, vinegar, vanilla, flax eggs, cinnamon, baking soda, and baking powder together. Then, mix in flour until just combined.
- Pour the batter into 12 lined muffin molds (I suggest spraying the paper liners with non stick spray to keep the muffins from sticking) and bake for 25-30 minutes.
Nutrition
Serving: 1gCalories: 163kcalCarbohydrates: 27gProtein: 3gFat: 5g
Tried this recipe?Let us know how it was!
Crystal says
Hi there! The description includes vanilla but it is not in the ingredient list!
JillianGlenn says
Thanks for the catch! I will update the recipe 🙂