These fluffy and moist Vegan Carrot Muffins are the perfect weekday snack! It may just be the best way to get your veggies.
Servings 9muffins
Author Two Market Girls
Ingredients
7g(1 tbsp) ground flax seed
75mL(5 tbsp) orange juice, divided
180mL(¾ cup) non-dairy milk
360g(3 cups) all-purpose flour
10g(2 tsp) baking soda
6g(1 tsp) baking powder
1pinchkosher salt
1tspcinnamon
1tspnutmeg
1/2tspginger
1/4tspcloves
134g(⅔ cup) white sugar
113g(½ cup) melted vegan butter
117g(½ cup) vegan yogurt
2cupsgrated carrots
demerara sugarfor topping
Instructions
Preheat oven to 375F. Line a muffin tin with 9 liners and set aside.
Combine ground flax seed with 3 tbsp of the orange juice and set aside.
Mix the remaining 2 tbsp of orange juice with the non-dairy milk and set aside.
Add all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and mix until combined. Set aside.
To a separate bowl combine white sugar with melted vegan butter- mix until combined. Add flax egg, milk mixture, and yogurt then mix until smooth.
Stir the wet mixture into the dry mixture until just combined. Add the shredded carrot and gently stir until evenly distributed throughout the batter.
Divide batter between muffin liners using a cookie scoop and sprinkle with demerara sugar.
Fill empty muffin tin spaces with 2 tbsp of water each to promote an even bake.
Bake for 20-24 minutes. You know the muffins are ready when they are golden and when you gently press the top with your finger it immediately springs back.