Vegan Carrot Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan carrot muffins studded with raisins and walnuts, spiced with cinnamon and ginger, topped with an oat crumble. A tender, naturally sweet breakfast treat or snack that happens to be completely vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 3 tablespoons organic brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 tablespoons vegan butter, (melted)
- 1 cup unsweetened non-dairy milk ((room temperature))
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 3/4 cup plus 2 tablespoons all-purpose flour ((or whole wheat pastry flour))
- 1/2 cup organic brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup finely shredded carrots ((about 2 medium carrots))
- 1/2 cup chopped walnuts
- 1/2 cup raisins
At a glance
PER SERVING · TIME 35M
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
- 20m
- Sodium
- 263mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.