Vegan Carrot Cake Muffins

Carrot cake muffins made with almond milk, carrots, pineapple, and walnuts are a tasty vegan treat that everyone will like.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 485 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 tablespoons molasses
• 1 cup almond milk
• 0.75 cup chopped walnuts
• 1.5 teaspoons vanilla extract
• 0.5 cup all-purpose flour
• 0.75 cup white sugar
• 0.5 cup olive oil
• 0.5 teaspoon ground cardamom
• 1.75 cups whole wheat flour
• 0.75 cup raisins
• 1.5 teaspoons apple cider vinegar
• 1.5 cups grated carrots
• 0.75 cup chopped pineapple, drained

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.

Step 2

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Step 3

Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.

Step 4

Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.

Step 5

Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.