Healthy Vegan Carrot Cake Muffins
What if I told you that you could add carrots to your baked goods to make them even healthier while keeping them delicious?
Satisfy your sweet cravings guilt-free with these light, fluffy carrot muffins! Made with whole wheat flour and freshly grated carrots, these muffins are tender and full of flavor. Natural sweetness comes from maple syrup and applesauce, while warm spices like nutmeg and cinnamon add depth. A hint of vanilla rounds it all out, making each bite comforting. Perfect for breakfast, a snack, or a light dessert!
- Yield: 4–6 Muffins 1x
Ingredients
Scale
- 200g wheat flour
- 100g grated carrots
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- 150g apple mash
- 80g maple syrup
- 60ml plant-based milk
- 50g nuts and/or dried fruits
- Optional : 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and grease your muffin tin.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the grated carrots, applesauce, maple syrup, plant-based milk, and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until combined.
- If desired, fold in raisins or chopped nuts.
- Pour the batter into the muffin tin, filling each cup 2/3 full.
- Bake for 18-20 minutes, then let cool before serving.
Notes
To serve these muffins, I went with a light aquafaba mousse and a few pieces of dark chocolate with almond bits.
- Category: Muffins
- Diet: Vegan
