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vegan-carrot-cake-muffins-recipe

Vegan Carrot Cake Muffins

Delicious and moist vegan carrot cake muffins perfect for any occasion.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup grated carrots
  • ½ cup unsweetened applesauce
  • ½ cup vegetable oil
  • 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 mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Add the grated carrots, applesauce, vegetable oil, and vanilla extract. Stir until just combined.
  4. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2000IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Carrot Cake, Muffins, Vegan
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