Vegan carrot cake muffins –Yo, let me tell you about these Vegan Carrot Cake Muffins. They hit different and are perfect for anyone looking to get their snack game on without all the guilt. These muffins are not only delicious but also gluten-free and oil-free, making them a great choice for those who are health-conscious. You can whip these up pretty easily, and they’re packed with flavor. Let’s get into it!
Vegan Carrot Cake Muffins
Check out this mouthwatering image of the muffins that are about to become your new obsession!
Ingredients
- 2 cups whole wheat flour (or gluten-free flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup grated carrots
- 1/2 cup maple syrup (or agave syrup)
- 1 cup apple sauce
- 1 teaspoon vanilla extract
- 1/2 cup raisins or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the grated carrots, maple syrup, apple sauce, and vanilla extract. Mix well until everything is nicely blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If you’re feeling fancy, fold in the raisins or walnuts at this point.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These Vegan Carrot Cake Muffins are so good, they’re guaranteed to make your taste buds dance! Enjoy them warm with a cup of tea or as a quick snack on the go. Whether you’re making them for a special occasion or just for yourself, trust me, these muffins won’t disappoint!