Carrot Apple Oat Vegan Muffins Recipe
These Carrot Apple Oat Vegan Muffins are moist, naturally sweetened, and packed with wholesome ingredients like rolled oats, fresh carrots, and diced apples. Made without eggs or dairy, they’re perfect for a nutritious breakfast or snack, featuring a delightful blend of spices and the natural sweetness of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Flax Egg
- 3 Tablespoons ground flax meal
- 7½ Tablespoons water
Dry Ingredients
- 2 cups uncooked rolled oats (certified gluten free if needed)
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ Tablespoon ground cinnamon
Wet Ingredients
- 1 Tablespoon pure vanilla extract
- ⅓ cup maple syrup or date syrup (honey can be used if not vegan)
- 1 cup diced apple (about one medium apple)
- 1 cup grated carrot (do not squeeze out)
- ¼ cup melted coconut oil
- ¼ cup unsweetened almond milk or milk of choice
Instructions
- Prepare Flax Egg: In a small bowl, combine the ground flax meal and water. Stir a few times to mix, then set aside for 5 minutes until it gels into a flax egg.
- Blend Dry Ingredients: While the flax egg is setting, add the rolled oats, sea salt, baking powder, baking soda, and cinnamon into a blender. Blend until the oats resemble a coarse flour.
- Combine Wet and Dry Ingredients: After the flax egg has gelled, pour it into the blender with the oat flour mixture. Add vanilla extract, maple syrup, diced apple, grated carrot, melted coconut oil, and almond milk.
- Blend Batter: Blend all ingredients together until the batter reaches a smooth consistency. You may need to scrape down the sides of the blender a couple of times to incorporate all ingredients evenly.
- Portion Batter: Line a 12-hole muffin tin with liners and divide the batter evenly among the muffin cups.
- Bake Muffins: Preheat your oven to 350°F (175°C). Bake the muffins for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool completely in the tin. The centers may be slightly moist immediately after baking but will firm up as they cool. Enjoy warm or refrigerate for up to one week.
Notes
- If baking gluten free, ensure the rolled oats are certified gluten free.
- You can substitute maple syrup with date syrup or honey, noting honey is not vegan.
- Do not squeeze moisture out of the grated carrot to keep muffins moist.
- Muffins may be stored in the fridge for up to one week.
- These muffins freeze well; thaw at room temperature or warm briefly before serving.
- For added texture, consider mixing in chopped nuts or raisins before baking.
Find it online: https://deliciousyum.com/carrot-apple-oat-vegan-muffins-recipe/
