Vegan Carrot Muffins
Soft and delicious Vegan Carrot Muffins with oats make a great breakfast, snack or dessert! Kid tested and approved!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast and Brunch, Snacks
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 123kcal
Preheat oven to 350°F.
Line a 12-cup muffin tin with foil liners or gently spray it with cooking spary.
In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking sodea, cinnamon, nutmeg, ginger, and salt.
In a large bowl, whisk together the non-dairy milk, applesauce, vinegar, and vanilla.
Whisk the dry ingredients into the wet ingredients until just combined and there is no visible white flour.
Stir in the shredded carrots until evenly distributed throughout.
Pour batter into the muffin tin until each cavity is about ¾th full.
Bake for 22 to 25 minutes, until a toothpick comes out clean.
Calories: 123kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Sodium: 175mg | Potassium: 191mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3600IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.9mg