carrot vegan 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.

Vegan Carrot Muffins

(375 grams) all-purpose plain flour (whole wheat flour

(240 grams) packed brown sugar (or coconut sugar)

baking powder

baking soda

cinnamon

nutmeg

ginger

salt (optional)

(250 grams) dairy-free milk

(125 grams) neutral flavored oil

(85 grams) chopped walnuts (or 1/2 cup (75 grams) raisins (optional))

apple cider vinegar (regular vinegar

vanilla extract (optional)

(65 grams) all-purpose plain flour

(30 grams) rolled oats

(45 grams) vegan butter, margarine oil

(25 grams) packed brown sugar (coconut sugar

Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with liners.

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 muffins:

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.

To make the crumb topping (optional):

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&#39;t too hot) then place them on a cooling rack.

Enjoy the vegan carrot muffins warm or at room temperature. They&#39;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.

Baking and storing the muffins:

Top 1 carrot vegan muffins recipes from across the web

The most viewed carrot vegan muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Carrot Muffins

Top 1 carrot vegan muffins recipes from across the web

The most viewed carrot vegan muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Carrot Muffins

The most viewed carrot vegan muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine