Vegan Carrot Cake Muffins
Ingredients
Dry Ingredients
-
2¼
cup
all-purpose flour
-
½
cup
sugar
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
¼
teaspoon
salt
Wet Ingredients
-
1
cup
soy milk
-
⅓
cup
olive oil
-
1
tablespoon
ground flaxseed or chia seeds
-
3
tablespoons
water
Other Ingredients
-
1
cup
shredded carrot
-
¼
cup
melted vegan butter or coconut oil
-
¼
cup
brown sugar
-
1
cup
rolled oats
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners or cooking spray.
- Peel and shred the carrots, then set them aside.
- Make the flax egg by mixing ground flaxseed with water and letting it sit for 5 minutes.
- Combine rolled oats, melted vegan butter, and brown sugar in a small bowl to make the crumb topping.
- In a large bowl, mix the dry ingredients together.
- In a separate bowl, combine the wet ingredients including soy milk, olive oil, and the flax egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the shredded carrots until incorporated.
- Divide the muffin batter evenly into the muffin tin using a ⅓ cup measure.
- Sprinkle the oat crumble on top of each muffin.
- Bake for 18-20 minutes, then let cool for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
265
Total fat
10g
Total carbohydrates
39g
Total protein
4g
Sodium
190mg
Cholesterol
0mg
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