Vegan Whole Wheat Carrot Cake Muffins
All the flavors of carrot cake in muffin form! These Carrot Cake Muffins are made with no refined sugar and whole grains for a healthy, portable breakfast the whole family will love.
Servings 12
Equipment
- food processor or hand held grater
Ingredients
- 1 ½ cup white whole wheat flour
- 3 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 flax eggs - 2 tablespoon ground flax +4 tablespoon water see notes for more info
- ¾ cup almond milk
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla
- 1 ½ cup finely shredded carrots ~ 2 medium sized carrots
- ½ cup chopped walnuts optional
- ½ cup shredded coconut optional
Instructions
- Preheat oven to 350 degrees. Lightly oil a muffin pan or use liners. Set aside.
- Prepare flax eggs and set aside to thicken.
- Combine almond milk, coconut sugar, and maple syrup. Set aside.
- In a large bowl combine flour, baking powder, cinnamon, and salt. Stir to throughly combine.
- Add flax eggs to milk mixture and stir to combine. Add coconut oil and vanilla and stir again. If milk is not warm enough the oil will harden. If this happens simply warm for 20 -30 secs in microwave until oil is liquid again.
- Pour liquid ingredients into flour and stir just to combine. Over stirring will make tough dense muffins.
- Add carrots, walnuts, and coconut if using and fold into batter.
- Spoon mixture into prepared muffin pan. Top with additional walnuts and coconut, if desired.
- Bake for 20-24 minutes or until a toothpick inserted comes out clean and tops are dry and browned.
- Allow to cool a few minutes and remove from pan to finish cooling on a wire rack.
- Store in an airtight container in the fridge for extended freshness.
Notes
New to vegan baking? Check out this how to guide for making flax eggs.
