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Vegan Carrot Cake Muffins
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious vegan carrot cake muffins with almond milk, carrots, pineapple, and walnuts – a crowd-pleaser!
Ingredients:
  • 1 cup almond milk
  • 1.5 teaspoons apple cider vinegar
  • 1.75 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 cups grated carrots
  • 0.75 cup chopped pineapple, drained
  • 0.75 cup raisins
  • 0.75 cup chopped walnuts
  • 0.75 cup white sugar
  • 2 tablespoons white sugar
  • 0.5 cup olive oil
  • 2 tablespoons molasses
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground cardamom
Instructions:
  • Preheat your oven to a cozy 325 degrees F (165 degrees C) and dress your muffin cups with paper liners.
  • Combine almond milk and vinegar in a small bowl and let sit for 10 minutes until curdled.
  • In a bowl, whisk together whole wheat flour, all-purpose flour, baking powder, and baking soda. In a separate bowl, toss together carrots, pineapple, raisins, and walnuts.
  • In a separate bowl, combine 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom. Add this sugar mixture and the curdled milk mixture to the flour mixture, stirring until just combined. Gently fold in the carrot mixture. Fill muffin cups to the brim with the batter.
  • Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes in the preheated oven.

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