Vegan Carrot Walnut Muffins
These healthy low-fat muffins make great snacks. Enjoy them with or without nuts. I make muffins on Sunday afternoons for weekday snacks. They will keep in a container for 3-4 days or freeze for 3-4 weeks.
Prep Time 30 minutes mins
Cook Time 37 minutes mins
Servings 12 Muffins
Calories 215 kcal
1 12 cup muffin tin
12 small muffin liners
1 Large Bowl
1 measuring cup
1 Measuring Spoons
1 spatula
- 1 cup plant-based milk Nutrition facts is with unsweetened almond milk.
- 1 tsp apple cider vinegar
- 2 tsp flax seeds
- 2 cups whole wheat flour
- 1 cup natural sugar or light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 tbsp canola or sunflower oil
- 4 tbsp unsweetened applesauce
- 2 tsp vanilla
- 1/4 cup chopped walnuts optional
- 2 cups shredded carrots
Preheat oven to 400 degrees and place muffin liners in tray
In a large measuring cup, add plant-based milk and apple cider vinegar. Let stand for a few minutes.
In a large bowl, add dry ingredients, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add oil, applesauce, vanilla extract into plant-based milk and whisk.
Add the wet mixture to the dry and stir until just mixed. Do not overmix.
Add walnuts if using.
Stir in carrots until just combined. This will be quite thick.
Place in the muffin tray.
Bake for 25-30 minutes or until done.
Keyword carrot, muffin, vegan, vegan baking, walnut