One of the most popular posts on my blog is a recipe for Hearty Spiced Carrot Muffins. I love these things, and — yay! — readers do, too. A nice dose of vitamin-rich veggies to kick-start your day? That’s a win right there.
But can I leave well enough alone? Of course not! The original recipe contains milk and eggs, and because I’ve really been enjoying vegan baking lately, I decided to create a vegan version.
“Vegan-izing” a muffin recipe is actually easier — and the results are tastier — than you might imagine. Dry, tasteless hockey pucks these are not. Just a few simple swaps, and you’ve still got a moist, tender, delicious muffin on your hands.
The swaps I make when I adapt a muffin recipe to make it vegan are pretty simple.
- Eggs: Instead of chicken eggs, I use flax “eggs” — flax meal mixed with water and allowed to sit for a few minutes to create a slightly gel-like consistency
- Milk: If a recipe calls for cow’s milk, I generally opt for almond milk.
- Oil/butter: The original recipe called for already-vegan vegetable oil, but I’ve happily jumped on the coconut oil bandwagon, so these muffins have coconut oil instead. (Coconut oil also makes a fine substitute for butter.)
- Banana/applesauce: And although I didn’t include either of these in this particular recipe, I might also add a mashed banana or some applesauce (or both!) for moistness and sweetness without added sugar.
Really, the only significant difference I’ve found between vegan muffins and non-vegan is that the vegan version tends to be more dense. But when we’re talking about a hearty muffin to begin with, I find I like that. One of these Vegan Spiced Carrot Muffins — along with a fresh, hot mug of coffee — makes for a nice, satisfying little breakfast.
So go ahead — go forth and vegan-ize! I’d be willing to bet you (and your taste buds) will be pleasantly surprised.
The perfect way to enjoy veggies for breakfast. Cinnamon, nutmeg, and ginger complement the carrot in these hearty, satisfying vegan muffins. Adapted from Kitchen Treaty.
- 2 tablespoons ground flaxseed
- 1/3 cup water
- 2 cups all-purpose flour
- 1 cup rolled oats + 2 tablespoons for topping
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup coconut oil
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup unsweetened almond milk
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin.
- In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.
- In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
- Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
- Divide the batter between muffin tins; just over 1/3 cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.
- Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15-18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.