Vegan Carrot Ginger Muffins
Packed with wholesome flavors and a warming hint of spice, these Vegan Carrot Ginger Muffins are the perfect plant-based treat to satisfy your cravings. Each bite is moist and naturally sweetened with grated carrots, complemented by an aromatic blend of cinnamon and ground ginger. The optional addition of chopped walnuts and crystallized ginger takes these muffins to the next level, adding delightful texture and bursts of flavor. Made with a simple vegan “buttermilk” base, this recipe is dairy-free, egg-free, and incredibly easy to prepare in just 15 minutes of prep time. Whether you enjoy them as a breakfast option, snack, or cozy dessert, these muffins bake to golden perfection in 20 minutes and are ideal for freezing or enjoying fresh. Perfect for those looking for a healthier, vegan baked good that’s brimming with comforting spice and natural goodness!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.25 cup Neutral vegetable oil (e.g., canola oil)
- 1 teaspoon Vanilla extract
- 1.25 cups Carrots (finely grated)
- 0.5 cup Chopped walnuts or pecans (optional)
- 2 tablespoons Crystallized ginger (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt until well combined.
In a separate bowl or measuring cup, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan 'buttermilk'.
Add the vegetable oil and vanilla extract to the 'buttermilk' mixture and whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the grated carrots, and if using, the chopped walnuts or pecans and crystallized ginger. Mix until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 111.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 551 mg | 42% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1625 mg | 35% | |
*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.
