Vegan Carrot Muffin Recipe
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!
Servings 12 muffins
Equipment
- 12 slot muffin tin
Ingredients
- 1 tbsp chia seeds
- 2.5 tbsp water
- 1.5 cups whole wheat spelt flour
- 1 cup oat flour can be made by grinding oats in a blender or food processor
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mashed banana about 2 large bananas
- 3/4 cup grated carrot
- 3/4 cup plant-based milk
- 3 tbsp coconut oil melted
- 1/3 cup walnuts optional
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp vanilla
Instructions
- 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!
Notes
These muffins can be frozen for up to 1 month!
