Vegan Carrot Muffins
Vegan Carrot Muffins

Vegan Carrot Muffins


April 19, 2019


Line a 12-cup muffin tin. In a bowl add flour, baking soda, cinnamon, nutmeg, ginger and salt, and set aside.

In a separate large bowl, add carrots, maple syrup, olive oil, flax mixture. Whisk to combine wet ingredients, then slowly stir in almond milk and flour mixture until just combined.

Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes at 320°F or until toothpick inserted into the middle comes out clean.

To make the frosting, place Violife just like Cream Cheese in a bowl and lightly whisk while adding the maple syrup and some lemon juice and zest. Dip each muffin top into the frosting and sprinkle with some more lemon zest to serve.


PREP TIME: minutes 10 minutes

COOK TIME: minutes 20 minutes


For the muffins:

3 cups whole wheat flour

2 tsp baking soda

1 tbsp salt

2 tbsp cinnamon

1 tbsp nutmeg

2 tsp ginger

2 cups finely shredded carrots (about 5 carrots)

2 cup pure maple syrup

2 tbsp olive oil

2 flax egg (1 tbsp flaxseed meal & 3 tbsp water & 2 tsp vanilla extract)

1 cup almond milk

For the vegan frosting:

1 Violife just like Cream Cheese Original

2/3 cup agave syrup

lemon juice a& lemon zest