Best 4 Vegan Carrot Ginger Muffins Recipes

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Indulge in a tantalizing culinary experience with our delectable Vegan Carrot Ginger Muffins, a symphony of flavors that will awaken your taste buds. These muffins are not just a treat for vegans, but a delightful indulgence for everyone. Each bite offers a burst of vibrant carrot sweetness, perfectly complemented by the zesty warmth of ginger. These muffins are not only delicious but also packed with wholesome ingredients that nourish your body and soul. Our collection of recipes includes a classic version, a gluten-free option, and a refined sugar-free alternative, catering to various dietary preferences. Embrace the goodness of these muffins for breakfast, brunch, or as a sweet afternoon pick-me-up. Let's embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CARROT GINGER MUFFINS



Carrot Ginger Muffins image

These carrot ginger muffins have the same flavors of carrot cake, including cinnamon, golden raisins, and pecans. Now you can have your cake every day without too much guilt!

Provided by Karen Kerr

Categories     Muffins

Yield 12 muffins

Number Of Ingredients 15

1/2 cup (60 grams) pecans, roughly chopped
1 cup buttermilk or soy milk
3/4 cup (165 grams) packed light brown sugar
7 tablespoons vegetable oil
1 tablespoon grated fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon vanilla
2 cups (290 grams) whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cups (190 grams) peeled and shredded carrots (about 3 carrots)
1/2 cup (80 grams) golden raisins

Steps:

  • Heat the oven to 350 degrees F.
  • Line a 12 cup muffin pan with paper liners and spray the insides of the liners lightly with spray oil.
  • Toast the pecans on a sheet pan in the oven for about 5 to 10 minutes, until fragrant. Set aside to cool.
  • In a medium bowl, whisk together the buttermilk, brown sugar, vegetable oil, grated ginger, vinegar, and vanilla extract.
  • In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, baking soda, and salt.
  • Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula until just combined.
  • Fold in the carrots, raisins, and pecans.
  • Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan on a wire rack for ten minutes, and then remove the muffins from the pan to continue to cool on the wire rack.
  • Store the muffins in an airtight container.

Nutrition Facts :

CARROT GINGER MUFFINS



Carrot Ginger Muffins image

Bake up a batch of these fluffy, flavourful, vegan, gluten free carrot ginger muffins to serve at breakfast, brunch, or at snack time!

Provided by Gwen Leron

Categories     Snack

Time 35m

Number Of Ingredients 17

2 tablespoons ground flax seeds
6 tablespoons water
1 3/4 cups gluten free flour blend (**see important note about flour below**)
1/4 cup oat flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup melted coconut oil ((plus extra for greasing muffin pan if not using liners))
1 teaspoon vanilla extract
1/2 cup plain, unsweetened applesauce
1 teaspoon freshly grated ginger
1/2 cup coconut sugar
1 1/2 cup grated carrots
1/2 cup raisins

Steps:

  • Preheat oven to 350° F (177° C).
  • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
  • Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
  • In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
  • In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
  • Slowly add the dry mixture to the wet mixture and stir until combined.
  • Fold in the carrots and raisins until well incorporated.
  • Divide batter into the 12 muffin cups.
  • Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 185 kcal, Carbohydrate 33 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Sodium 159 mg, Fiber 3 g, Sugar 14 g

APPLE, CARROT, AND GINGER MUFFINS



Apple, Carrot, and Ginger Muffins image

A good-for-you carrot and apple muffin that provides a hefty hit of ginger.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 50m

Yield 16

Number Of Ingredients 19

cooking spray
1 ¼ cups whole wheat flour
1 cup rolled oats
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup pure maple syrup
½ cup Greek yogurt
⅓ cup unsweetened applesauce
2 eggs
1 ½ teaspoons vanilla extract
2 cups finely shredded carrots
1 cup shredded apple
½ cup finely chopped crystallized ginger
½ cup raisins
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
  • Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
  • Divide batter evenly between 16 prepared muffin cups, filling each to the top.
  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g

VEGAN CARROT GINGER MUFFINS



Vegan Carrot Ginger Muffins image

Yummy, gingery, vegan muffins that will make your house smell yummy while they bake. This recipe was modified from The Garden of Vegan-a great cookbook!

Provided by veganrecipes

Categories     Quick Breads

Time 25m

Yield 7 serving(s)

Number Of Ingredients 13

2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup raisins
2 medium carrots, grated
3/4 cup soymilk
2 eggs, equivalent
2 tablespoons applesauce
2 tablespoons oil
2 tablespoons ginger, grated

Steps:

  • Preheat oven to 400 degrees.
  • Mix dry ingredients.
  • Add wet ingredients.
  • Stir until combined.
  • Bake for 12-15 minutes.

Nutrition Facts : Calories 332.8, Fat 6.4, SaturatedFat 1.1, Cholesterol 60.4, Sodium 449, Carbohydrate 63.3, Fiber 2.9, Sugar 27.7, Protein 7.6

Tips:

  • For a sweeter muffin, use 1 cup of packed light brown sugar instead of granulated sugar.
  • If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.
  • To make the muffins gluten-free, use 1 cup of gluten-free flour instead of all-purpose flour.
  • To make the muffins nut-free, omit the walnuts.
  • For a vegan cream cheese frosting, blend 4 ounces of vegan cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of lemon juice until smooth.

Conclusion:

These vegan carrot ginger muffins are a delicious and healthy snack or breakfast option. They are packed with flavor and nutrients, and they are easy to make. Whether you are a vegan or not, you will love these muffins!

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