Fat Free Vegan Carrot Ginger Muffins
These Fat Free Vegan Carrot Ginger Muffins are a guilt-free treat bursting with wholesome goodness and warming spices, perfect for breakfast or an on-the-go snack. Made with whole wheat flour, rolled oats, and naturally sweetened with maple syrup, these muffins boast a tender, moist texture without the need for oil or butter. Freshly grated carrots and zingy ginger lend a vibrant flavor, while optional raisins add a touch of natural sweetness in every bite. Quick and easy to prepare, these plant-based delights are dairy-free, egg-free, and completely fat-free, making them a healthier choice that doesn’t compromise on taste. Serve them fresh from the oven or store them for a week of satisfying, nutrient-packed snacking! Perfect for vegan baking enthusiasts or anyone looking to enjoy a healthier muffin recipe.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Unsweetened applesauce
- 0.5 cups Maple syrup
- 1 tablespoon Freshly grated ginger
- 1 teaspoon Vanilla extract
- 0.5 cups Unsweetened almond milk (or other plant-based milk)
- 1.5 cups Carrots, finely grated
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
In a separate bowl, combine the unsweetened applesauce, maple syrup, grated ginger, vanilla extract, and almond milk. Mix well until the wet ingredients are fully combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined; do not overmix.
Fold in the grated carrots and raisins (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy. Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 395.5 g | 144% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 192.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 517 mg | 40% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2936 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
