And please stop back and leave me a review and rating below if you make it! Whisk all dry ingredients together in a large bowl. Great for breakfast, snack or a dessert! Some links are part of affiliate advertising programs. Oatmeal muffins are perfect to nibble on over a leisurely cup of coffee or tea or as a quick grab & go breakfast on the run. This recipe is ideally suited to add other ingredients of your liking, such as: See the complete recipe below for details. Let’s keep in touch! Bake for 25 minutes, or until the tops are golden and a toothpick comes … Since Easter is coming up and spring is on the … Tasty! Lightly sweet and so satisfying, you’ll feel great starting your day off right! Taste perfect! They are soft and full of delicious flavor, best healthy muffins to wake up. The apples should begin to soften and caramelize slightly. Like this recipe? Use a spoon to form a well in the center of the dry ingredients, then pour in the milk mixture. Scoop batter into muffin cups, filling all the way. I did go oil-free and used apple sauce instead. These healthy carrot cake muffins … Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave … We also really like this King Arthur White Whole Wheat Flour. Super easy and tasty. ; Carrots– you will need about 1 large carrot equaling 1 cup when shredded. I love carrot cake, and since I can’t eat it all the time, I enjoy creating healthier recipes to satisfy my carrot cake cake cravings. Spoon batter evenly into the 12 cups. Add wet ingredients plus the oat and milk mixture to dry, stirring until just combined. See my carrot cake baked oatmeal, coconut oil carrot oatmeal cookies, and these coconut carrot cake protein donuts for more ideas!. You can read more about me here. Learn more about my story here. Soak oatmeal in milk for at least 10 minutes. If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. Use a spoon to form a well in the center of the dry ingredients, then pour in the milk mixture. You may post a short excerpt and/or one photo, provided clear credit is given to Connie Edwards McGaughy and The Carrot Underground, as well as a link back to the original recipe or post at thecarrotunderground.com. The most labor intensive part is grating the carrots, but you only need a cup, so you shouldn’t break much of a sweat. Easy gluten free vegan carrot muffins that are loaded with shredded carrots, raisins, walnuts, and spices. Remove from heat and set … Whole wheat flour instead of all purpose flour that is stripped of essential vitamins and nutrients and causes spikes in blood sugar … If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. I also love these! Thank you! This page may contain affiliate links. A few lumps are okay. Hi, I'm Alissa! It feels like we never got a real winter. In a small saucepan, saute the apples, brown sugar and cinnamon for about 5 minutes over medium heat. Your email address will not be published. Stir … LAST UPDATED: March 13, 2020 • FIRST PUBLISHED: March 13, 2020. I use lemon juice instead of apple vinegar, it works really well and has a bit more fresh flavor :). It helps other readers and allows more people to find it online. Will be great for breakfast. Ready in 30 minutes using classic baking ingredients! See full affiliate disclosure here. Should you make a purchase through those links, I may receive a small commission, at absolutely no additional cost to you. Stir just until the wet and dry ingredients are fully mixed. Prepare muffin tin with liners or lightly grease them. Required fields are marked *. Try Purple Carrot's 4-Serving Meal Plan Today. ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. Looking for other delish vegan breakfast ideas? Filed Under: Breakfast, Brunch, Dessert, Easter, Fall, Fathers Day, Homepage Slideshow, Mothers Day, Plant Based, Vegan Baking Recipes, Vegan Breakfast Recipes, Vegan Brunch Recipes, Vegan Recipes, WFPB, WFPB oil-free, Whole Food Plant Based Tagged With: oil free muffins, plant based, vegan, vegan oat muffins, vegan oatmeal applesauce muffins, vegan oil free muffins, whole food plant based, whole food plant based oil free, Your email address will not be published. Sign up for email updates and receive a free copy of my veggie burger e-book! It helps keep them from sinking and from discoloring the batter. You can swap out any other vegan egg that is equal to 2 eggs. Mornings just got brighter with these delicious & nutritious all vegan and oil-free oatmeal muffins. We use unsweetened applesauce, coconut sugar, nut milk, nut butter, coconut oil, and vanilla extract.Just whisk them all up until combined! To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine. Spoon batter evenly into the 12 cups. Tried this recipe? This post may contain affiliate links. Your email address will not be published. I love hearing from you! Sprinkle top of each with a pinch of rolled oats and granulated sugar, if desired. I chop mine in the food processor) 1/2 cup oil (i use avocado oil) 1/3 cup maple syrup* 1 egg 3/4 cup applesauce 1 tsp vanilla extract 1.5 cups white whole wheat flour 1/4 cup ground flaxseed 1 tsp baking soda 1 tsp cinnamon optional mix-ins: shredded coconut, chocolate chips, dried fruit Just like carrot cake, you can add in pecans or walnuts, raisins, dried currants, chocolate chips or coconut to give them some extra texture. I’m doing that by baking up a batch of these delightfully springy vegan carrot muffins. This recipe can also be prepared gluten-free. Now that spring is almost officially here I suppose I’ll have to make the best of it. This recipe is easy to adjust to make it gluten-free (see notes at the bottom of the recipe). Bake on center rack in oven, at 425° for 5 minutes. Let’s keep in touch! Zucchini – you will need 1 medium zucchini equaling 2 cups when shredded. Fold in baking soda, carrots, raisins, and walnuts and mix until evenly combined. Lower heat to 350° and continue baking for 16-17 minutes. Purple Carrot - $30 Off! To make these Carrot Cake Muffins, we start with the wet ingredients! Add the flaxseed … Then stir … In a large bowl, whisk together all dry ingredients (except sugar). I adapted my recipes for Vegan Peanut Butter Chocolate Chip Muffins and Skinny Vegan Chocolate Chip Muffins to make the vegan carrot cake muffins. The carrot cake muffins are soft, tender, springy, super moist, and accidentally vegan. Divide the batter evenly into a greased or lined muffin tray – this will make 12 normal sized muffins or 8 jumbo muffins. Then, you’ll stir in the oat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, salt, and flax meal.I use oat … They're super easy to whip up and perfect for a sweet snack or an indulgent breakfast. This … I created The Carrot Underground as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living. Bake at 425°F for 7 minutes, then reduce heat to 350°F and … Now mix your dry ingredients in a large bowl: flour, brown sugar, spices, baking powder, baking soda, and salt. In addition to being delicious and comforting, these muffins are super easy to make! Here are our favorites! I added about 2 tsp of flax seed meal, substituted cranberries for raisins and almonds instead of walnuts. I know some folks will disagree with me, but I find this to be a bit of a downer. Fold in the carrots, raisins and walnuts using a spatula. See my notes on the recipe below. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. You’d never guess they were vegan … Once you’ve grated the carrots, start by mixing your wet ingredients in a small bowl or liquid measuring cup: non-dairy milk, coconut oil, apple cider vinegar, and vanilla. I didn’t have coconut oil so I used olive oil—delicious! These Healthy Carrot Oatmeal Muffins are full of carrots, pecans, coconut and pineapple. February 22, 2020 by Connie Edwards McGaughy Leave a Comment. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and … Lower heat to 350° and continue baking for 16-17 minutes. As an Amazon Associate I earn from qualifying purchases. Vegan oatmeal muffins ☀️ Mornings just got brighter with these delicious plant based and oil-free oatmeal muffins. Filed Under: Breakfast, Dessert Tagged With: baking, carrots, muffins, raisins, walnuts. Moist, lightly sweet and satisfying, you'll feel great starting your day off right! In a medium bowl mix together the plant-based milk, oil, lemon juice, and vanilla extract. Okay, spring has been in the air all winter long, at least where I live. You can add a light vegetable or coconut oil if you want a fluffier texture by replacing the applesauce with oil. We used applesauce instead of oil in these marvelous muffins. Bake for 5 minutes at 220 C (425 F) for 5 minutes. I love hearing from you! 2. Carrot oatmeal muffins with applesauce instead of oil. Don't over stir. It’s been super warm and we haven’t had one real snow day. We wanted to create a super yummy plant based oatmeal muffin recipe that had just the right texture and was 100% oil-free. Yum! Transfer the muffin tin to a cooling rack and allow the muffins to cool before removing them from the tins. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Fold in the carrots, walnuts, and raisins. Now fold in your shredded carrots, along with some raisins and walnuts. Stir the flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt together in a large mixing bowl. Use code: carrot30. Bake on center rack in oven, at 425° for 5 minutes. And I love winter! Reduce the heat … Spring is in the air, isn’t it? Add any extra ingredients to batter. I love creating vegan recipes with bold flavors! When ready, muffins should be golden-brown on top and the centers spring back when lightly pressed. Speaking for Those Who Can't - This is my personal account of two heroes - Chuck and Cindy Traisi, ... All content copyright ©️ The Carrot Underground/Connie Edwards McGaughy. I'd love to connect with you on Facebook, Instagram, or Pinterest. These vegan carrot muffins are bursting with spices, and studded with sweet raisins and crunchy walnuts! Place on wire rack to continue cooling. 1.5 cup shredded carrots (wrap in towel and squeeze to remove excess water. Ingredients and substitutions for healthy vegan muffins: Flax Meal – this is mixed with water and used as an egg replacement. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C). Subscribe for email updates and receive a free copy of my veggie burger e-book! Microwave at 50% power in 20-second increments until just melted. It helps other readers and allows more people to find it online. Being an effective vegan is about helping animals, the planet and people. Stir the milk, oil, vanilla, and vinegar together in small bowl or liquid measuring cup. Loaded with the goodness of oats, 100 % vegan and oil-free, you can enjoy these vegan oatmeal muffins, 100% guilt-free! Please do not repost recipes in full without my express permission. ; Sugar – to make the muffins taste good. Vegan oatmeal, date, and walnut muffins Ingredients. I love to see your photos! Spoon the mixture into muffins tins and bake! Vegan Cherry Oatmeal Crumble Top Muffins Jump to Recipe Print Recipe These vegan cherry muffins are bursting with summer cherries and sprinkled with a toasted oat and coconut topping. Generously spray your muffin tins or use cupcake holders to ensure the muffins … Divide the muffin batter between the 9 muffin tins (fill them to the top). Click to learn more. NOTE: If you would like to make gluten-free muffins, simply substitute the all-purpose flour with a gluten-free flour of your choice. Whole-wheat flour will make them even healthier, if that’s a ‘healthy’ goal for your New Year’s resolution. They’re so easy and you don’t even need a mixer. If you add frozen blueberries, dust them in flour before adding to the batter. These vegan carrot muffins are bursting with spices, and studded with sweet raisins and crunchy walnuts! These Vegan Carrot Muffins are fluffy, moist and delicious. I may earn from purchases at no additional cost to you. Sprinkle top of each with a pinch of rolled oats and granulated sugar, if desired. Bake the muffins for about 22 minutes, or until the tops spring back when lightly pressed on with a finger. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are … These vegan blueberry oatmeal muffins are easy to make and are the perfect on the go snack. Save my name, email, and website in this browser for the next time I comment. Preheat the oven to 350°F and line a 12 cup muffin tin with papers. Nutritional values will vary depending on any additional or alternate ingredients not listed not the recipe. HEALTHY CARROT OATMEAL MUFFINS – Perfect and healthy way to start your day! Preheat the oven to 400 degrees Fahrenheit. Allow muffins to cool for a few minutes before removing from muffin tin. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Subtly sweet and full of flavor, with just enough spice with cinnamon and nutmeg, and a bright splash of fresh lemon and zest. Use a spoon to make a little well in the middle of your dry mixture, then pour in the wet ingredients. To a bowl, add oat flour, flax seed, coconut palm sugar, baking powder, baking soda, salt, and cinnamon, and stir it all together. Stir everything just until combined. They’re super easy to whip up and perfect for a sweet snack or an indulgent breakfast. Preheat oven to 400F and line a muffin tin with liners. I'm a former attorney turned professional food blogger. In a medium bowl, thoroughly combine sugar and all wet ingredients and lemon zest. TIPS AND TRICKS FOR MAKING THE PERFECT VEGAN CARROT MUFFINS: Do not over-mix the batter. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). They’re very similar to carrot cake…but without the icing! They’re made with simple every day ingredients and come together in under 30 minutes! Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine. * Percent Daily Values are based on a 2000 calorie diet. Mix until the wet and dry ingredients are just combined to prevent extra gluten from forming, making the pastries gummy. Your purchases make it possible for me to provide you with inspiring new recipes, content, and videos on vegan living. Vegan Carrot Cake Muffins are soft, moist and filled with warming flavors just like traditional carrot cake. Your email address will not be published. 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