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Vegan Carrot Muffins Photo

Vegan Carrot Muffins Recipe

Taylor Kiser
Vegan Carrot Muffins make a great healthy snack. Perfect for breakfast, brunch, or tea time!
3 from 7 votes
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10 1 muffin
Calories 259 kcal

Ingredients
  

  • 6 tablespoons Pecans plus additional for topping, if desired
  • 2 cups Oat Flour (208g)
  • 1 tablespoon Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 8 tablespoons Water
  • 4 tablespoons Coconut Oil melted
  • 8 teaspoons Baking Powder
  • 1 cup Coconut Sugar
  • 1 cup Crushed Pineapple drained
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Carrot grated

Instructions
 

  • Preheat your oven to 400°F and spray a muffin tin with cooking spray.
  • Spread the pecans on a small baking sheet and toast until dark and “nutty” smelling, about 5 minutes. Roughly chop them and set aside.
  • In a medium bowl, whisk the flour, cinnamon, ginger, nutmeg and salt.
  • In a separate, large bowl, whisk the water, coconut oil and baking powder until frothy. Add in the coconut sugar, pineapple and vanilla and whisk until combined.
  • Add the flour mixture into the wet ingredients and whisk until mixed. Finally, stir in the carrots and the pecans.
  • Cover and refrigerate for 30 minutes.
  • Once chilled, fill 10 muffin cavities with the mixture, filling almost to the top. Sprinkle more pecans, if desired.
  • Bake at 400°F for 5 minutes, then lower the temperature to 375°F for another 11-15 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool COMPLETELY in the pan.
  • DEVOUR.

Nutrition

Calories: 259kcalCarbohydrates: 39gProtein: 3gFat: 11gSaturated Fat: 5gSodium: 128mgFiber: 3gSugar: 22g
Keyword Baked, Baking, Breakfasts, Brunches, Family Meals and Snacks, Healthy, Healthy Eating, Muffins, Snacks
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