Vegan Carrot Ginger Muffins Recipes

CARROT GINGER MUFFINS

Steps:

• Preheat oven to 350° F (177° C).
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
• In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
• In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
• Slowly add the dry mixture to the wet mixture and stir until combined.
• Fold in the carrots and raisins until well incorporated.
• Divide batter into the 12 muffin cups.
• Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

VEGAN CARROT GINGER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients.
• Add wet ingredients.
• Stir until combined.
• Bake for 12-15 minutes.

FAT-FREE VEGAN CARROT GINGER MUFFINS

Steps:

• Combine dry ingredients in a large bowl.
• Create a well in the center of the dry ingredients and add carrot, milk/soymilk and half of the orange juice. Mix well. If the batter is too dry, add the rest of the orange juice, until it has a smooth consistency.
• Add sweetener, ginger, cinnamon, cardamom or any other spices you desire, to taste.
• Grease a muffin tin with canola oil spray and pour batter in each cup (fill to the top.) Bake for 15 minutes at 350°F, or until muffins have risen and begin to brown.
• ENJOY--they are best right out of the oven.
• For VEGAN do not use dairy milk but use the soy and do not add honey. Also if making for other Vegetarians make sure they consume honey before using.

VEGAN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
• Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
• Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
• Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

APPLE, CARROT, AND GINGER MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
• Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
• Divide batter evenly between 16 prepared muffin cups, filling each to the top.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.