Vegan Carrot Muffins
Bakery-style vegan carrot muffins with high muffin tops and a delicious streusel topping. These muffins are easy to make and come together in one bowl.
Servings: 12 large muffins
Ingredients
Dry ingredients
- 3 cups (375g) all-purpose plain flour, whole wheat flour or spelt flour, spooned and leveled (note 1)
- 1 ¼ cup (240g) packed brown sugar, or coconut sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of salt, optional
Wet ingredients
- ~2 ½ cups (250g) coarsely grated carrot, (around 3-4 medium carrots)
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- ¾ cup (85g) chopped walnuts, or ½ cup (75g) raisins (optional)
- 1 tablespoon apple cider vinegar, regular vinegar or lemon juice, optional
- 1 teaspoon vanilla extract, optional
Oat Crumb Topping (optional, note 3)
- ½ cup (65g) all-purpose plain flour
- ¼ cup (30g) rolled oats
- 3 tablespoons (45g) vegan butter, margarine or coconut oil, melted and cooled
- 2 tablespoons (25g) packed brown sugar, coconut sugar or granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with liners.
To make the muffins:
- Add all the dry ingredients to a large bowl and mix until there are no more lumps. Add all the wet ingredients and mix until just combined.
- Use an ice cream scoop or a spoon to divide the batter into your muffin pan. The muffin batter should be close to the top of each cup (check the reference images above, note 2).
To make the crumb topping (optional):
- Using the same bowl, add all ingredients for your crumb topping. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly.
- Generously sprinkle the crumb topping onto your muffins.
Baking and storing the muffins:
- Bake the muffins for 20-25 minutes or until you can insert a toothpick in a muffin and it comes out clean. These muffins are very moist so a few crumbs on your toothpick are fine.
- Allow the muffins to cool in the muffin pan for 15 minutes (or until they aren't too hot) then place them on a cooling rack.
- Enjoy the vegan carrot muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. If the crumb topping softens over time, you can reheat them in the oven for 10 minutes at 160°C (320°F) or until heated through.
Notes
- If you're using measuring cups, make sure you spoon and level your flour otherwise your muffins will be dry and dense. Fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. If you scoop the flour out of the bag with a measuring cup, it'll add too much flour to the batter. Alternatively, use the grams measurements.
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For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots.
Nutrition
Serving: 1 muffin without topping | Calories: 335kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Sodium: 185mg | Potassium: 97mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 2mg
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