Vegan Carrot Cake Muffins Recipe

Name: Vegan Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond milk; 1 1/2 teaspoons apple cider vinegar; 1 3/4 cups whole wheat flour; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 cups grated carrots; 3/4 cup chopped pineapple, drained; 3/4 cup raisins; 3/4 cup chopped walnuts; 3/4 cup white sugar; 2 tablespoons white sugar; 1/2 cup olive oil; 2 tablespoons molasses; 1 1/2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; 1/2 teaspoon ground cardamom

Servings: persons

1 cup almond milk
1 1/2 teaspoons apple cider vinegar
1 3/4 cups whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups grated carrots
3/4 cup chopped pineapple, drained
3/4 cup raisins
3/4 cup chopped walnuts
3/4 cup white sugar
2 tablespoons white sugar
1/2 cup olive oil
2 tablespoons molasses
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground cardamom

1
Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
2
Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
3
Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
4
Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

1233

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup almond milk, 1 1/2 teaspoons apple cider vinegar, 1 3/4 cups whole wheat flour, 1/2 cup all-purpose flour, and more.

Yes, Vegan Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Carrot Cake Muffins

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