Vegan Baking - vegan muffins

Vegan Carrot Spice Muffins

Vegan Carrot Muffins
Vegan Carrot Spice Muffins
Serves 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 1 3/4 cups all-purpose flour
  2. 1/2 cup sugar
  3. 1 teaspoon cinnamon
  4. 1/2 teaspoon nutmeg
  5. 2 teaspoons baking powder
  6. 3/4 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 3/4 cups unsweetened non-dairy milk ( I used a coconut blend)
  9. 1 teaspoon apple cidre vinegar
  10. 4 tablespoons vegan butter ( I use Earth Balance because it tastes the most like butter)
  11. Equivilant of 1 large egg ( I used EnerG egg replacer)
  12. 2 cups carrots, washed and fine grated
  1. Pre heat oven to 375 degrees
  2. Line 12 cups of a standard muffin tin with paper muffin cups/liners and set aside.
  3. In a large bowl, stir together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt, and set aside.
  4. In a separate bowl, whisk together milk, vinegar, vegan butter, and egg replacer.
  5. Combine the dry ingredients with the wet mixture until just combined. Fold in grated carrots.
  6. Spoon batter into prepared muffin cups.
  7. Bake muffins 25-30 minutes or until a knife or toothpick inserted in center of one comes out clean.
  8. Transfer to a cooling rack. Serve at room temperature and enjoy!
  1. I garnished mine by placing a simple walnut half on top of each muffin, right before putting them into the oven to bake.
Sweet Vegan Living
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