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:

Quickview
257k Calories
3g Protein
10g Total Fat
37g Carbs
8% Health Score
Limit These
Calories
257k
13%

Fat
10g
17%

  Saturated Fat
8g
50%

Carbohydrates
37g
12%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
225mg
10%

Alcohol
0.24g
1%

Get Enough Of These
Protein
3g
7%

Vitamin A
3565IU
71%

Manganese
0.57mg
29%

Vitamin B1
0.24mg
16%

Selenium
9µg
14%

Folate
46µg
12%

Fiber
2g
11%

Calcium
104mg
10%

Iron
1mg
9%

Phosphorus
86mg
9%

Vitamin B3
1mg
8%

Vitamin B2
0.13mg
8%

Magnesium
25mg
6%

Copper
0.1mg
5%

Potassium
151mg
4%

Zinc
0.54mg
4%

Vitamin K
3µg
3%

Vitamin B6
0.06mg
3%

Vitamin B5
0.26mg
3%

Vitamin C
1mg
2%

Vitamin E
0.21mg
1%

covered percent of daily need
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