Dairy-Free Vegan Carrot Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These fluffy, moist vegan carrot muffins are gluten-free and dairy-free, spiced with cinnamon and ginger, and loaded with pineapple and pecans. A wholesome breakfast treat or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 6 tablespoons pecans (plus additional for topping)
- 2 cups oat flour (6.8 ounces/190 grams)
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 tablespoons water
- 4 tablespoons coconut oil (melted)
- 8 teaspoons baking powder
- 1 cup coconut sugar
- 1 cup crushed pineapple (drained)
- 2 teaspoons pure vanilla extract
- 1 cup carrot (grated)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 126mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 16mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.