Vegan Spiced Carrot Muffins
If you have roughly 30 minutes to spend in the kitchen, Vegan Spiced Carrot Muffins might be an amazing dairy free recipe to try. One serving contains 254 calories, 4g of protein, and 11g of fat. This recipe serves 12 and costs 41 cents per serving. It works well as a very budget friendly side dish. It is brought to you by Oh My Veggies. Plenty of people made this recipe, and 420 would say it hit the spot. Head to the store and pick up vanillan extract, baking powder, coconut oil, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Try Spiced Carrot Muffins, Spiced Apple and Carrot Muffins, and Mini Spiced Carrot Muffins for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup unsweetened almond milk
2 teaspoons baking powder
3/4 cup packed brown sugar
2 cups grated carrots (about 3 medium carrots)
1/2 cup coconut oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons ground flaxseed
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup rolled oats + 2 tablespoons for topping
1/2 teaspoon salt
2 teaspoons vanilla extract
1/3 cup water
Equipment:
muffin tray
whisk
bowl
oven
microwave
ice cream scoop
wooden spoon
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin. In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined. Divide the batter between muffin tins; just over 1/3 cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats. Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15-18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.
Step by step:
1. Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin. In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
2. Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted.
3. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract.
4. Add the flaxseed mix; stir to combine.
5. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined. Divide the batter between muffin tins; just over 1/3 cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.
6. Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15-18 minutes.
7. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
