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Vegan Carrot Cake Muffins

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Vegan Carrot Cake Muffins

Sometimes, you just need simplicity. Just a bit of sweetness and not too much.

Breakfast is my favorite meal and for some reason, I tend to gravitate towards something sweet – like oatmeal or pancakes – but often get stuck in the oatmeal rut. So to mix things up, I thought I would try this recipe. I wanted to share it with you all because it’s simple, sweet, and nourishing. You can bake these and then have them for the whole week!

These are also Gluten Free, Oil Free, and Refined Sugar-Free.

Makes 12 muffins.

  • 2 Tbsp Ground Flax + 6 Tbsp Water
  • 1 ½ cups Oat Flour
  • ¼ cup Almond Flour
  • ¼ cup Brown Rice Flour
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon
  • ½ tsp Salt
  • ½ cup Maple Syrup
  • ¼ cup Almond Butter
  • 2 tbsp Unsweetened Plant Milk
  • 1 tbsp Vanilla Extract
  • 1 ½ cup Shredded Carrot
  • ⅓ cup Walnuts, chopped

First, preheat the oven to 350F. Combine the Ground Flax and Water in a small bowl, stir, and set aside for 5 minutes to thicken.
Add all of the Flours, Baking Powder, Cinnamon, and Salt to a bowl. Mix well, and form a “well” in the center of the dry ingredients.
Pour the Flax Egg, Maple Syrup, Almond Butter, Plant Milk, and Vanilla Extract into the center of the well. Mix these ingredients together, and slowly incorporate the dry mix into the wet, until a thick batter forms.
Next, fold in the shredded Carrot and Walnuts until they are evenly distributed throughout the batter.
Divide the batter evenly into a greased or lined muffin tray – this will make 12 normal sized muffins or 8 jumbo muffins. Bake for 25 minutes, or until the tops are golden and a toothpick comes out cleanly.
Store at room temperature for up to 4 days, the fridge for up to 7, or the freezer for one month.

Recipe and photo from Caitlyn Shoemaker

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