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Carrot Apple Vegan Muffins Recipe

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4.2 from 29 reviews

Delicious and wholesome Carrot Apple Vegan Muffins made with ground flax seed as an egg substitute, rolled oats, fresh apples, and grated carrots. These muffins are naturally sweetened with maple syrup, spiced with cinnamon, and baked to moist perfection, making them a perfect healthy snack or breakfast option for a vegan lifestyle.

Ingredients

Flax Egg

  • 3 Tablespoons ground flax meal
  • 7½ Tablespoons water

Dry Ingredients

  • 2 cups uncooked rolled oats (certified gluten free if baking gluten free)
  • 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 (substitute honey if vegan not required)
  • 1 cup diced apple (approximately one medium apple)
  • 1 cup grated carrot (do not squeeze out moisture)
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened almond milk or milk of choice

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-hole muffin tin with paper liners to prevent sticking and ensure easy removal.
  2. Make Flax Egg: In a small bowl, combine the ground flax meal with water. Stir well a few times, then let the mixture sit for 5 minutes to gel and thicken, forming a flax egg which acts as an egg substitute in the muffins.
  3. Blend Dry Ingredients: While the flax egg is setting, place the rolled oats, sea salt, baking powder, baking soda, and ground cinnamon into a blender. Blend until the oats transform into a coarse flour texture, which will act as the muffin’s flour base.
  4. Combine Wet and Dry Ingredients: Pour the prepared flax egg into the blender with the oat flour and dry ingredients. Add the vanilla extract, maple syrup (or date syrup), diced apple, grated carrot, melted coconut oil, and almond milk. Blend everything together until the batter reaches a smooth and uniform consistency. You may need to scrape down the sides of the blender a few times to ensure complete mixing.
  5. Fill Muffin Tin: Evenly distribute the muffin batter into the 12 prepared muffin liners, making sure each is filled to approximately the same level for even baking.
  6. Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool completely. The centers may still feel moist initially but will set as they cool. Enjoy immediately or store in the refrigerator for up to one week.

Notes

  • You can substitute maple syrup with date syrup or honey if you do not require the recipe to be vegan.
  • For gluten-free muffins, ensure your rolled oats are certified gluten-free.
  • Do not squeeze out moisture from the grated carrots, as the moisture contributes to the muffin’s texture.
  • These muffins can be stored in an airtight container in the fridge for up to one week.
  • Feel free to add chopped nuts or raisins for extra texture and flavor.

Find it online: https://deliciousyum.com/carrot-apple-vegan-muffins-recipe/