This healthy vegan carrot muffin recipe relies on pantry staples and will keep you feeling nourished and satisfied! The perfect easy breakfast, snack or dessert!
Preheat oven to 375 F. Line muffin tin with muffin wrappers, or grease pan with a little bit of coconut oil or vegan butter.
In a small bowl, combine chia seeds and water and let sit for 5 minutes.
In a large bowl, combine spelt flour, oat flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves. Whisk well to combine.
In a medium bowl, combine chia gel, mashed banana, carrot, plant-based milk, coconut oil, and vanilla. Stir until well incorporated.
Add wet ingredients into dry ingredients along with walnuts (if using). Stir until just incorporated (do not over-mix).
Portion batter into muffin tins (about 1/4 cup per tin) until 2/3 full.
Bake for 15-17 minutes, or until a toothpick comes out clean when inserted. Enjoy!
These muffins can be frozen for up to 1 month!