Apple Carrot Muffins

No Animals were harmed in the making of these muffins.

Some of you may have noticed that I’ve been sharing a lot of vegetarian and vegan recipes lately.  Well, I’m not a vegetarian or a vegan….I certainly like to take part in some carnivorous  activity from time to time, BUT we do not eat meat every single day.  In fact, we usually only have 2 or 3 meat-focused meals a week around here.  My Mom is a vegan and my brother is a vegetarian who is also not good friends with lactose so he’s practically a vegan.  I think it is SO important to try new diets and ways of eating.  I truly believe it directly affects how we feel, look, act and sets the stage for the quality of life!  So put down the twinkie and pick up one of these muffins!  :)

I haven’t done a lot of vegan baking, but Ava and I decided it was a muffin day; and we converted a conventional muffin recipe into a super healthy, fruit and veggie-filled vegan muffin!

Vegan Apple Carrot Muffins

  • 1 1/2 cups Whole Wheat Flour
  • 1 cup Old Fashioned Oats
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1 cup Applesauce
  • 1/2 cup Almond Milk (or nondairy milk of your choice)
  • 1/2 cup Carrot, steamed and pureed or mashed
  • 1/2 cup brown sugar
  • 1/4 cup Coconut Oil
  • 1 Vegan Egg (1 Tbsp Milled Flax Seeds + 3 Tbsp Water and let sit for 10 minutes)

Unnecessary but SO necessary Streusel Oat Topping

  • 1/3 cup Oats
  • 2 Tbsp Brown Sugar
  • Dash of Cinnamon
  • 1 Tbsp Nondairy Butter, melted

Combine the topping ingredients and set aside.  Preheat the oven to 400 degrees and line a muffin tin with baking cups.  This was a really exciting project for Miss Ava! 

In a large bowl combine the flour, oats, baking powder, baking soda and cinnamon.

In another bowl combine the applesauce, milk, carrots, sugar, oil and egg.  Make sure to give the flax and water mixture enough time to sit so that it forms a goopy egg consistency.  Add the wet ingredients to the dry and stir gently just until moistened.

Stirring is SO much fun!!!

Transfer the batter into the prepared muffin pan.  I like to use a scoop – because I have a toddler “helping” me and it’s just easier for me!

Sprinkle on the topping and bake for 15 – 20 minutes.

Remove the muffins from the tin and allow to cool on a cooling rack.  These are such a tasty treat!

Happy Baking!

Whitney

 

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7 comments


  1. Love how healthy these vegan muffins are, full of whole grains, veggies and fruit!

  2. These look great! I love healthy muffins oh-so-much and I definitely want to try these out.

  3. What a beautiful little helper and a delicious looking muffin. Win win. Come visit us. We have the most beautiful dress from The Shabby Apple to giveaway. Come register to win!

  4. Your little kitchen helper is SO cute! Wonderful looking muffins. I’ve never heard of a vegan egg so thanks for sharing that! I would definitely add the topping!

  5. M Herman

    I was wondering if you could recommend a substitute for the brown sugar? I try to stay away from sugar for health reasons.

  6. Julie

    I’m going to experiment with this recipe using gluten-free flours and oats.
    Thanks – looks yummy and Ava is precious.

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