Indulge in the delightful flavors of these bite-sized vegan carrot cake muffins, a symphony of moist and tender crumb enveloped in a luscious cream cheese frosting. These gems are not only a treat for the taste buds but also a feast for the eyes, boasting a vibrant orange hue and crowned with a sprinkle of chopped walnuts. But the goodness doesn't stop there – this recipe also offers variations to suit every palate, including a gluten-free option and a delectable cream cheese filling that takes these muffins to the next level of decadence. Get ready to embark on a culinary journey that will leave you craving more.
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VEGAN MINI CARROT CAKE MUFFINS
Perfect mini VEGAN muffins, they are as good as regular carrot muffins or better...It's a great treat to satisfy sweetness but in the same time very very healthy.
Provided by Deyanira
Categories Quick Breads
Time 1h
Yield 12 mini muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
- In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
- Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add nuts, raisins, or dried cranberries if preferred.
- Scoop mixture into cupcake liners.
- Bake at 325°F for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).
VEGAN CARROT CAKE MUFFINS
Sweet carrot muffins.
Provided by Jamz
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
- Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
- Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
- Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 485.3 calories, Carbohydrate 70.5 g, Fat 21.8 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 2.7 g, Sodium 548.9 mg, Sugar 38.7 g
Tips:
- Use fresh carrots. Fresh carrots are more flavorful and moist than older carrots.
- Grate the carrots finely. This will help them distribute evenly throughout the batter and prevent them from becoming too chunky.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups evenly. This will help the muffins bake evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
- Let the muffins cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These vegan mini carrot cake muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a perfect balance of sweetness and spice. The cream cheese frosting is the perfect finishing touch, adding a creamy and tangy flavor. These muffins are sure to be a hit with everyone who tries them!
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