Vegan Carrot Muffins
Vegan carrot muffins - these easy vegan muffins are like carrot cake in muffin form with warming spices, walnuts and raisins. They are soft, moist and fluffy, simple to make and perfect for snacking on, especially over Easter.
Servings 9 large muffins
Equipment
- 1-2 muffin tins
- muffin liners
Ingredients
- 300 g (2 ½ cups) plain (all-purpose) flour
- 2 ¾ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- pinch salt
- 90 ml (6 Tablespoons) unsweetened non-dairy milk (I use soy)
- 90 g (6 Tablespoons) plain non-dairy yogurt (I use soy)
- 114 g (120 ml/½ cup) neutral oil (I use olive)
- 200 g (1 cup) light brown soft sugar
- 2 teaspoons vinegar
- 1 teaspoon vanilla extract
- 200 g (7 oz) grated carrot
- 85 g (3 oz) chopped walnuts (optional)
- 85 g (3 oz) raisins or sultanas (optional)
Instructions
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line a 12 hole muffin tin with 9 muffin cases (or space them across two muffins trays if you have an extra one.
- Sift together the flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt in a large bowl.
- In a separate jug whisk together the milk, yogurt, oil, sugar, vinegar and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. The batter will be very thick.
- Gently stir in the grated carrot followed by the walnuts and raisins.
- Optionally for taller muffins, cover the bowl and place in the fridge to rest for 1 hour.
- Divide the batter between the muffin cases, filling them right to the top. An ice cream scoop is handy for this.
- Bake for five minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 20 minutes, until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!