Carrot Cake Muffins
These carrot cake 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
Carrot Cake Muffins Ingredients
- 1 cup unsweetened almond or oat milk regular milk will also work
- 1 cup finely grated carrots
- ½ cup maple syrup
- ¼ cup melted vegan butter regular butter will also work
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ 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.
- ½ cup rolled oats or quick cooking oats
Instructions
Carrot Cake Muffins
- Preheat your oven to 350 degrees. Line 12 muffin molds with paper liners.
- In a large mixing bowl, mix the butter, carrots, almond milk, maple syrup, vinegar, vanilla, cinnamon, salt, baking soda, and baking powder together. Then, mix in flour and oats 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 minutes.
Nutrition
Serving: 1Calories: 123kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 259mgPotassium: 67mgFiber: 2gSugar: 9gVitamin A: 1962IUVitamin C: 1mgCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!