Vegan Carrot Muffins Whole Wheat and Eggless
These Vegan Carrot Muffins taste like carrot cake and are dairy free, eggless and made using whole wheat flour. These muffins make the perfect easy breakfast or snack.
Servings: 12 Muffins
Equipment
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
- 1 Muffin Tin
- 12 Cupcake Liners
Ingredients
- 1 ½ Cups Whole Wheat Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- Pinch Clove
- ½ Cup Granulated Sugar
- 1 tablespoon Molasses not blackstrap
- ⅓ Cup Canola Oil
- ½ Cup Plant Milk I used So Delicious Coconut Milk
- 1 teaspoon Vanilla
- ½ Pound Carrots, Grated on the the large side of a box grater This is about 2 ½ Cups grated carrot
Instructions
- Preheat oven to 350* F and line a muffin tin with liners.
- In a medium bowl, whisk the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together. Set aside.1 ½ Cups Whole Wheat Flour, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, Pinch Clove
- In a large bowl combine sugar, molasses, canola oil, plant milk, and vanilla. Whisk until well combined.½ Cup Granulated Sugar, 1 tablespoon Molasses, ⅓ Cup Canola Oil, ½ Cup Plant Milk, 1 teaspoon Vanilla
- Add the grated carrots to the wet ingredients and stir with a spatula to combine.½ Pound Carrots, Grated on the the large side of a box grater
- Pour the dry ingredients into the large bowl and stir with a spatula just until a batter forms.
- Fill the muffin tins ⅔ of the way full with batter.
- Bake the muffins in a 350* oven for 20-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.