Vegan Carrot Muffins
Soft and delicious Vegan Carrot Muffins with oats make a great breakfast, snack or dessert! Kid tested and approved!
Servings: 12
Calories: 123kcal
Equipment
- 12-cup muffin tin
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup old fashioned oats
- ½ cup coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
- 1 cup unsweetened plain non-dairy milk
- ½ cup applesauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 ½ cups shredded carrots
Instructions
- 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.
Nutrition
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