Vegan Carrot Muffins


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Serves 12 muffins | Prep Time 15 min | Cook Time 20-25 min

Why I Love This Recipe

FEATURING: Carrots.

Deliciously moist muffin that smells heavenly and is not too sweet yet perfectly satisfying!


Ingredients You'll Need

2 tablespoons ground flaxseed
1/3 cup water
2 cups all-purpose flour
1 cup rolled oats + 2 tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup coconut oil
2 cups grated carrots (about 3-4 medium carrots)
1 cup unsweetened soy or almond milk
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1/8 cup water, if needed


Directions

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 for 20-second increments until just melted. Remove from the microwave and stir in the carrots, soy/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. If too dry, add up to 1/8 cup of water (approx.- may be a bit more), as needed.
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, approx. 25 minutes for me (but it can range from 15-30 min). 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.


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