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.
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.
Prep Time:
15 minutesCook Time:
15 minutesTotal Time:
30 minutes Yield:
12 muffinsingredients:
instructions:
About Kare Raye
Kare is a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.
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Comments
My daughter makes these using not only carrot pulp from juicing but other fruits and veggies that get mixed in and they are super delicious! Some other pulps that may get mixed in are apples, pears, grapes and greens.
Where is the nutritional info, please?
I made these last night.
Modifications:
1 c all purpose flour, 1 cup wheat (I ran out of all purpose)
ground chia seeds instead of flax (ran out of that too)
doubled ginger
2 1/2 teaspoons cinnamon
Overall, this made a very good muffin, I will definitely make it again. I didn’t find them overly dense.
It needed something else though, so next time I’ll add more cinnamon and walnuts and maybe craisins. I’m also going to try replacing some of the coconut oil with unsweetened applesause to reduce the guilt of eating several of them after they’ve cooled down.
I love this recipe!! I use the left over carrots that I have from juicing. Often times there are remnants of other fruit in my mix which I like. I also love to add pumpkin seed as well as chia seed (I try and add chia seed whenever I can, especially since its hard to taste and has so much added benefit) to this recipe. It is such a healthy heart snack for me and my husband loves it too!! I was wondering if its possible to refrigerate some of the dough for a day or two? Wasn’t sure since there is the coconut oil? Thanks so much for this awesome recipe Kare!
Awesome recipe : ) Made it for my mom this Mother’s Day!
I add oat bran and whole wheat and coconut flour to the cup of flour, also add nuts, dried fruit and chai seeds. If needed I add a little more liquid to make it less dry. I added a banana the other day and it turned out quite moist.