Description
Delicious and moist vegan carrot muffins topped with a creamy vegan cream cheese frosting.
Ingredients
Scale
- ½ cup coconut sugar
- ½ cup unsweetened applesauce
- ½ cup non-dairy milk
- ¼ cup melted coconut oil
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 ½ tablespoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup freshly grated carrots (not from a bag)
- 4 oz vegan cream cheese
- ½ cup non-dairy yogurt (high-protein)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners.
- In a large bowl, whisk together the coconut sugar, applesauce, non-dairy milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Stir in the oat flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Stir until just combined.
- Gently fold in the freshly grated carrots.
- Divide the batter evenly between muffin cups and bake for 18–20 minutes, until a toothpick comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While the muffins are baking, make the frosting by adding the vegan cream cheese, high-protein vegan vanilla yogurt, maple syrup, and vanilla extract to a bowl and use a hand mixer to beat until smooth and creamy.
- Once the muffins are completely cooled, frost generously and decorate as desired (crushed walnuts, piped carrots, or keep it classic with a simple swirl).
Notes
- For best results, use freshly grated carrots instead of pre-packaged ones.
- Feel free to customize the frosting with different toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg