Carrot Cake Muffins

Vegan carrot cake muffins with oats, nuts, and maple syrup - soft, lightly spiced, and perfect for make-ahead breakfasts or easy snacks all week.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings serves

Calories 240kcal

Ingredients

3 tbsp ground flaxseed approx. 20 g
¾ cup oat milk approx. 210 ml
2 cups all-purpose flour approx. 240 g
1 tbsp baking powder approx. 12 g
½ tsp fine salt approx. 3 g
½ tsp ground cinnamon approx. 1 g
¼ tsp ground nutmeg approx. 0.5 g
½ cup maple syrup approx. 120 ml
6 tbsp vegetable oil approx. 90 ml
1½ cups shredded carrot from 2–3 medium carrots; approx. 120 g
½ cup chopped pecans or walnuts approx. 55 g
½ cup rolled oats approx. 45 g
⅓ cup dried cranberries or raisins approx. 45 g

Instructions

Preheat oven to 375°F/190 C. Grease wells of a ½ cup/120ml muffin tin (or line with paper liners).
In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
Peel and shred the carrots.
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir until well distributed. This step helps reduce stirring time later and prevents tough muffins.
To the flax mixture, add the maple syrup and oil. Stir until smooth.
Add the flour, mixture. Stir until just mixed. Do not over stir.
Fold in the shredded carrot, oats, pecans, and cranberries.
Fill the grease muffin tins to 1/4”/6mm below the top.
Bake for 25-30 minutes until a skewer inserted comes out clean.
Allow to cool for at least 10 minutes before removing from muffin pan.
Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days or be frozen for up to 1 month. Reheat in the oven before eating.

Notes

Taste and texture notes: Fully-loaded vegan carrot muffins naturally sweetened with maple syrup. Reminiscent of the flavours of carrot cake (minus the cream cheese frosting) these dense and moist muffins are perfect for breakfast on the go or high fiber snacks. Boosted with add-ins of rolled oats, pecans, and dried cranberries as well as plenty of shredded carrot.

Add-ins: Add no more than 1 ½ cups of add-ins (besides the carrot). If adding more than ½ cup oats, add an additional 2 tbsp/30ml oat milk as they absorb moisture during baking. Mix and match dried fruits and nuts and seeds for the remaining volume.

Oil: Any neutral oil such as canola, sunflower, vegetable, or avocado will also work. Olive oil will also work but impart a distinct flavour. Do not use coconut oil.

Non-dairy milk: Most non-dairy milks for this recipe except coconut milk. The high fat content of coconut milk will interfere with the structure of the muffins and make them too heavy.

Nutrition