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carrot-ginger-muffins-recipe

Carrot Ginger Muffins

Delicious vegan carrot ginger muffins, perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups grated carrots
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup maple syrup
  • ½ cup unsweetened applesauce
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, mix together the flours, baking powder, baking soda, ground ginger, ground cinnamon, and salt.
  3. In another bowl, whisk together the maple syrup, applesauce, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Keywords

Muffins, Vegan
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