Vegan Carrot Cake Muffins
These soft and warming muffins have a delicious oatmeal crumb topping and can be made in under 30 minutes!
Servings: 12 medium muffins
Calories: 231kcal
Ingredients
For the muffins
- 3 whole carrots
- 2 cups all-purpose flour spooned and leveled
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon table salt
- 1 cup soy milk any non-dairy milk works
- ⅓ cup neutral oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
For the crumb topping
- 3 tablespoons softened vegan butter or softened coconut oil
- ⅓ cup all purpose flour
- ¼ cup granulated sugar
- pinch of salt
Instructions
- Preheat the oven to 425F. Line a 12-cup muffin tin with muffin liners or lightly spray with cooking spray. Peel the carrots then grate them on the large holes on a box grater. Measure out 1 cup of grated carrots.
- To make the crumb topping, mix together the softened vegan butter (or coconut oil), ⅓ cup flour, ¼ cup sugar, and a pinch of salt. Set aside.
- In a mixing bowl, whisk together the all purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Pour in the soy milk, oil, apple cider vinegar, and vanilla extract. Stir until just combined. The batter should be thick enough to scoop but not dry. Use a spatula to fold in the 1 cup of shredded carrot until just combined.
- Add ¼ cup batter to each muffin tin. Crumble the crumb topping across the top of each muffin.
- Bake at 425F for just 5 minutes. Without opening the oven, turn the heat down to 350F. Continue baking for 16-18 minutes, or until the muffins are domed and the crumb topping is golden.
- Remove muffins from the tin and let cool on a cooling rack. Enjoy!
Video
Notes
- Store at room temperature for 3-4 days in a closed container, or keep refrigerated for 5-6 days.
- Flour: These muffins can be made with half whole wheat in place of white wheat. It will yield a slightly denser muffin. Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
- Add-ins: Fold in up to ½ cup chocolate chips, chopped nuts, or your other favorite add-in to the batter.
- Rolled oat topping: A previous version of this recipe had a rolled oat crumb topping that was made by combining 1 cup rolled oats, ¼ cup melted vegan butter, and ¼ cup brown sugar.
Nutrition
Serving: 1muffin | Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 130mg | Potassium: 104mg | Fiber: 1g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
