Whole Wheat Carrot Muffins (Vegan)
Muffins
Ingredients:
- 240 ml (1 cup) non-dairy milk
- 3 ml (¾ tsp) apple cider vinegar
- 4 g (1½ tsp) ground flaxseed
- 90 ml (6 tbsp) avocado oil
- 30 g (2 tbsp) applesauce
- 10 ml (2 tsp) vanilla extract
- 240 ml (1 cup) maple syrup
- 240 g (2 cups) whole-wheat flour
- 4 g (1 tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) fine sea salt
- 4 g (1½ tsp) ground cinnamon
- 0.5 g (¼ tsp) ground nutmeg
- 220 g (2 cups) shredded carrot
Equipments:
Features:
Meal Prep Friendly
Freezer Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the flax and vinegar mixture sit for the full few minutes until it thickens slightly — this vegan buttermilk-and-egg combo needs that time to properly activate before it goes into the batter.
Instructions:
- Preheat the Oven: Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners or lightly grease.
- Make the Flax Mixture: In a small bowl, combine 240 ml (1 cup) non-dairy milk, 3 ml (¾ tsp) apple cider vinegar, and 4 g (1½ tsp) ground flaxseed. Stir and let sit for 5 minutes until slightly thickened.
- Mix the Dry Ingredients: In a large bowl, whisk together 240 g (2 cups) whole-wheat flour, 4 g (1 tsp) baking powder, 3 g (½ tsp) baking soda, 3 g (½ tsp) salt, 4 g (1½ tsp) ground cinnamon, and 0.5 g (¼ tsp) ground nutmeg.
- Mix the Wet Ingredients: Add 90 ml (6 tbsp) avocado oil, 30 g (2 tbsp) applesauce, 10 ml (2 tsp) vanilla extract, and 240 ml (1 cup) maple syrup to the flax mixture and stir to combine.
- Combine: Pour the wet into the dry and fold gently until just combined. Fold in 220 g (2 cups) shredded carrot.
- Fill and Bake: Divide batter evenly among muffin cups, filling each ¾ full. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes: Rainbow carrots add a pop of color but any variety works. For a smoother texture throughout, try finely shredding them instead.
Every ingredient here earns its place, but a few really shape the dish. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The ground flaxseed acts as a binder, standing in for egg to hold everything together. The avocado oil keeps the fat neutral so the other ingredients can shine. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Whole Wheat Carrot Muffins (Vegan)
Ingredients:
- 240 ml (1 cup) non-dairy milk
- 3 ml (¾ tsp) apple cider vinegar
- 4 g (1½ tsp) ground flaxseed
- 90 ml (6 tbsp) avocado oil
- 30 g (2 tbsp) applesauce
- 10 ml (2 tsp) vanilla extract
- 240 ml (1 cup) maple syrup
- 240 g (2 cups) whole-wheat flour
- 4 g (1 tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) fine sea salt
- 4 g (1½ tsp) ground cinnamon
- 0.5 g (¼ tsp) ground nutmeg
- 220 g (2 cups) shredded carrot
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The ground flaxseed acts as a binder, standing in for egg to hold everything together. The avocado oil keeps the fat neutral so the other ingredients can shine. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Let the flax and vinegar mixture sit for the full few minutes until it thickens slightly — this vegan buttermilk-and-egg combo needs that time to properly activate before it goes into the batter.
Instructions:
- Preheat the Oven: Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners or lightly grease.
- Make the Flax Mixture: In a small bowl, combine 240 ml (1 cup) non-dairy milk, 3 ml (¾ tsp) apple cider vinegar, and 4 g (1½ tsp) ground flaxseed. Stir and let sit for 5 minutes until slightly thickened.
- Mix the Dry Ingredients: In a large bowl, whisk together 240 g (2 cups) whole-wheat flour, 4 g (1 tsp) baking powder, 3 g (½ tsp) baking soda, 3 g (½ tsp) salt, 4 g (1½ tsp) ground cinnamon, and 0.5 g (¼ tsp) ground nutmeg.
- Mix the Wet Ingredients: Add 90 ml (6 tbsp) avocado oil, 30 g (2 tbsp) applesauce, 10 ml (2 tsp) vanilla extract, and 240 ml (1 cup) maple syrup to the flax mixture and stir to combine.
- Combine: Pour the wet into the dry and fold gently until just combined. Fold in 220 g (2 cups) shredded carrot.
- Fill and Bake: Divide batter evenly among muffin cups, filling each ¾ full. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
