Vegan Carrot Muffins
Vegan Carrot Muffins

Vegan Carrot Muffins


April 19, 2019


Preheat oven to 325°F.

Line a muffin tin with a dozen liners and set aside.

In a large mixing bowl, combine flour, baking soda, cinnamon, nutmeg, ginger and salt.

In a small bowl, mix carrots, maple syrup, olive oil, and flax eggs.

Add the wet ingredients to the dry ingredients and mix thoroughly until evenly combined.

Pour uniformly into the 12 muffin liners.

Place into the oven and bake for 18-20 minutes. Check with toothpick to ensure completely baked.

Prepare frosting by whisking syrup, lemon and a bit of zest.

When cooled, dip muffins into frosting and garnish with remaining zest.


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 cups pure maple syrup

2 tbsp olive oil

2 flax eggs (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 nectar

lemon juice & lemon zest