vegan muffin

Healthy Carrot Cake Muffins

flour

baking soda

baking powder

salt

cinnamon

maple syrup

almond milk

vanilla extract

banana,

carrot

¼ cup of chopped walnuts

Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.

Sift together the flour, baking soda, baking powder, salt, and cinnamon.

Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.

Gently stir in the grated carrot and nuts.

Evenly spoon the mixture into the 6 muffin cups.

Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.

These were amazing! I made them for my 10 month old son and just didn't add the maple syrup! Still really good! Thank you for an easy recipe

These were amazing! I doubled the cinnamon (because I absolutely love it!) and maple syrup (for added sweetness) and they turned out amazing, as usual! They came out light and fluffy, but were devoured within 5 minutes! 

Hi, I have some advice for you - after you've baked them, leave them in the half-opened oven. Taking them out right away could be shocking for them.




Otherwise, thank you for the recipe, it turned out really fluffy and smooth on the inside^^ Greetings from the Czech Republic!

I used equal parts mashed avocado and they turned out really well! 

I usually store them on the counter in an air tight container for a few days but they would last a couple days longer in the fridge. Since they're very moist, they're probably best kept in the fridge (but if you think you'll eat them within 48 hours, it's not really necessary).

This cooked very well and taste really healthy, the only thing was mine came out quite flat so maybe I could add some self raising flour instead?

Hi Brita your recipe is simple and amazing. Made it couple of times but did not last even for 20 min the time taken for baking?? was off the table  within 5 mins. They were light and fluffy. A very good recipe for me and my family as I always hunt for eggless versions ??

The tastiest carrot muffins i've ever had, no sugar = guilt free ;)

These muffins are delicious!  So moist And very easy to make!! I added raisins and walnuts!! 

I am not much of a baker and these turned out amazing. So easy and incredibly delicious. A definite keeper, thank you!!

This recipe was so amazing!  I was pleasantly surprised at how moist and fluffy they were and especially because they were vegan.  Nothing worse than a dry muffin!  These were super easy to whip up and all in one bowl too.  These had such a wonderful cozy flavors such as: banana, carrots, cinnamon, and maple syrup.  I can't wait to make this recipe again and to try other FWF muffin recipes!  FWF has the best recipes ever!

Loved this recipe! It looked and as good as it tasted! Will be making many more times. 

Just made . Wonderful
 I ended up with extra battery. Had a mini size cupcake pan so discided to try
 Bake in over with others. Came out perfect and not dry due to smaller sizing.

Made these with my 4-yo last week and I LOVE that he thinks adding veggies to muffins is an amazing idea! Great texture and simple bake. I may add a little more sweetness next time, but I also won’t admit how much butter I like to lather on my muffins ;)

P.S. What’s the best way to store these?

Me and my boyfriend made this today and we both loved it!!! 

It turns out amazing! I definitely will try others recipes of yours!

Loved them! I'm glad they are not that sweet as other dessert recipes cause we are no longer used to a lot of sweetness. But this ones are great! I did add 1 egg to the recipe just to get my picky-eater toddler eating some egg. My family loved them so I'm sure I'll keep making them. Plus they were SUPER EASY TO MAKE! Thanks! :)

There is one other thing wrong with this recipe - it makes only six :-) :-).  I used spelt flour and they are delicious and so easy!  I omitted the nuts because I didn't have any on hand, but I think they would be better with and I will use them next time!

These were great! Mine weren’t so pretty but I made them a little smaller. It’s the first sugar free muffin I’ve made where you really can’t tell it’s refined sugar free!

Made it. Love it,
Muffins are moist and soft.  Delicious  :-) .

These were yummy but tasted more like banana muffins than carrot cake. 
I substituted equal parts mashed avocado for the nut butter, regular milk for almond milk, and honey for the syrup. Next time I’ll try to add more cinnamon. 

https://www.youtube.com/watch?v=_8RDgowfvDc

These simple to make muffins come together in just ONE bowl and are completely vegan and tasty!

Get the full recipe for these delicious muffins here: https://foodwithfeeling.com/healthy-carrot-cake-muffins/

Learn how to make fluffy, bakery-style Vegan Chocolate Chip Muffins at home in just 1 bowl with simple pantry staples. Nut-Free.

Vegan Chocolate Chip Muffins

all purpose flour (spooned and leveled*)

cinnamon (optional)

cane sugar

(53 g light brown sugar)

applesauce

non-dairy milk

neutral oil

apple cider vinegar or lemon juice

dairy-free mini chocolate chips

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil.

Dry Ingredients: Add the flour to a large mixing bowl, then add in the baking powder, baking soda, salt, and cinnamon (if using). Whisk until combined, then form a well in the center of the bowl.

Wet Ingredients: Add the cane sugar, brown sugar, applesauce, milk, oil, vanilla, and vinegar to the center of the bowl. Use a spatula to mix these ingredients together first in the center of the bowl, then slowly work outwards to incorporate more flour. Once all of the flour has dissolved, fold in the chocolate chips.

Divide the Batter: Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra chocolate chips, but that’s totally optional!

Bake: Bake in the middle rack of the oven for 5 minutes, then, without opening the oven, reduce the oven temperature for 350F.   Bake for an additional 14 to 17 minutes, until the tops of the muffins are slightly golden.

Let Cool: Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.

Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these chocolate chip muffins for up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.

Vegan Banana Muffins make the best grab and go breakfast or afternoon treat. All you need is ripe, spotty bananas, plus 10 easy ingredients!

Vegan Banana Muffins

flax

water

all purpose flour (spooned and leveled)

ripe* bananas (mashed (about 1 cup)

light brown sugar

vegan butter oil

dairy-free chocolate chips

walnuts (optional)

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil. Combine the ground flax and water in a small bowl and mix well; let sit for at least 5 minutes, to thicken.

Dry Ingredients: Add the flour to a large mixing bowl, then add in the baking powder, baking soda, cinnamon, and salt. Whisk until combined, then form a well in the center of the bowl.

Wet Ingredients: Break the bananas into pieces and place in a smaller bowl. Mash the bananas well with a fork, mixing the mixture until it is mostly smooth and glossy.  Add the brown sugar, flax egg, milk, melted butter or oil, vanilla, and vinegar to the center of the bowl. Mix well, until a thick batter forms. Fold in the chocolate and walnuts, if using.

Bake: Bake in the middle rack of the oven for 7 minutes, then, without opening the oven, reduce the oven temperature for 350F. Bake for an additional 15 to 18 minutes, until the tops of the muffins are slightly golden.

Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these banana muffins for up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.

Banana Oat Bran Muffins (4 ingredients)

banana ((very ripe))

oats

oat bran ((certified gluten-free, as needed))

baking powder ((certified gluten-free, as needed))

preheat

Preheat oven to 350F (180 C). Line a 12-cup standard muffin tin with silicone liners. (If using paper liners, I suggest lightly spritzing the insides of the liners with nonstick cooking spray.)

blend

In a blender or food processor, process the bananas, water and rolled oats until smooth.

soak

In large bowl, combine the banana mixture, oat bran and optional salt (not the baking powder). Let soak for 10 minutes to soften the oat bran.

stir

Add the baking powder to the batter, stirring until combined.

portion

Divide the muffin batter evenly into the prepared cups, smoothing the tops.

bake

Bake in the preheated oven for 20 to 25 minutes until golden brown and the center is firm to the touch. Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.

cool

Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.

Had some very very very ripe bananas and the other ingredients so I made these ASAP. I added a teaspoon of cinnamon. Love them! Ate one for dessert with chocolate spread. Husband, toddler and I enjoyed for breakfast this AM. Thank you! I will make again.

Top 4 vegan muffin recipes from across the web

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

Top Tags

Healthy Carrot Cake Muffins

Vegan Chocolate Chip Muffins

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Banana Oat Bran Muffins (4 ingredie...

Top 4 vegan muffin recipes from across the web

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

Top Tags

Healthy Carrot Cake Muffins

Vegan Chocolate Chip Muffins

Vegan Banana Muffins

Banana Oat Bran Muffins (4 ingredie...

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