Vegan Carrot Muffins
View original ↗
Running on Real Food · by Deryn Macey★ 5.0 (2)

Vegan Carrot Muffins

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 10%
CARBS 29G55% OF CAL
4G FIBER7G ADDED2G INTRINSIC16G OTHER9G TOTAL SUGAR
FAT 9G39% OF CAL
5G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist vegan carrot muffins spiced with cinnamon, ginger, and cardamom. A wholesome on-the-go breakfast or snack with walnuts and warm spice flavors.

mainamericanbaked gooddairy freeveganvegetarian
View the full recipe on Running on Real Food →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 cups whole wheat flour (300 g)
  • 1/2 cup coconut sugar (80 g)
  • 1 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup peeled and finely grated carrot ( (175 g, about 2 small carrots))
  • 2/3 cup unsweetened applesauce (at room temperature (160 ml))
  • 1/4 cup coconut oil (melted (60 g))
  • 2 tsp vanilla extract (10 ml)
  • 1/2 cup dairy-free milk (room temperature (120 ml))
  • 1 tsp apple cider vinegar (5 ml)
  • 1/2 cup crushed walnuts (60 g)
PREP
10M
SODIUM
271MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.