Vegan Mini Carrot Cake Muffins Recipes

VEGAN MINI CARROT CAKE MUFFINS

Vegan Mini Carrot Cake Muffins image

Perfect mini VEGAN muffins, they are as good as regular carrot muffins or better...It's a great treat to satisfy sweetness but in the same time very very healthy.

Provided by Deyanira

Categories Quick Breads

Time 1h

Yield 12 mini muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

3/4 teaspoon baking powder
1/4 cup unsweetened applesauce
3/8 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 cup grapeseed oil
1 tablespoon honey
1 cup carrot (graded)
1/2 cup water (or crushed pineapple including juice)

Steps:

In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
Mix well.
Add nuts, raisins, or dried cranberries if preferred.
Scoop mixture into cupcake liners.
Bake at 325°F for 30 minutes or until toothpick comes out clean.
Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).

VEGAN CARROT CAKE MUFFINS

Vegan Carrot Cake Muffins image

Sweet carrot muffins.

Provided by Jamz

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 55m

Yield 8

Number Of Ingredients 19

Ingredients

1 cup almond milk
1 ½ teaspoons apple cider vinegar
1 ¾ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups grated carrots
¾ cup chopped pineapple, drained
¾ cup raisins
¾ cup chopped walnuts
¾ cup white sugar
2 tablespoons white sugar
½ cup olive oil
2 tablespoons molasses
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground cardamom

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.

Nutrition Facts : Calories 485.3 calories, Carbohydrate 70.5 g, Fat 21.8 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 2.7 g, Sodium 548.9 mg, Sugar 38.7 g

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