HEALTHY MUFFINS TASTING LIKE DESSERT? YES PLEASE!
Moist, fluffy, and perfectly spiced—these Vegan Carrot Cake Muffins are everything you love about a classic carrot cake, baked into a wholesome handheld treat.
Packed with grated carrot, apple, banana, and warm spices, they’re naturally sweetened and topped with a golden oat crumble that adds the perfect crunch.
Finished with a light drizzle of icing, these muffins strike the perfect balance between indulgence and nourishment.
Whether you enjoy them as a cozy breakfast, a snack on the go, or a sweet afternoon pick-me-up, they’re a simple yet impressive bake that everyone will love—vegan or not!
VEGAN CARROT CAKE MUFFINS RECIPE
Ingredients
Oat Crumble:
- 1/2 a cup of rolled oats
- 1/2 a cup of walnuts
- 1 Tbsp honey or Maple syrup
- 1/2 a tsp cinnamon
Muffin Batter:
- 1 & 1/2 cups of rolled oats
- 1 cup white flour
- 1 & 1/2 cups grated carrot
- 1 banana (mashed)
- 1/2 a cup mixed nuts (chopped)
- 1/4 cup of oil
- 1 medium apple (grated)
- 1/4 cup of honey
- 1/2 a cup of brown sugar or sucanat
- 1/2 tsp salt
- 1 & 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 a cup oat milk (or any of choice)
- Flaxseed egg (1 & 1/2 tsp flaxseed meal mixed with 4 tbsp water - let the mixture rest for 5 minutes before use)
Icing Sugar Paste:
- 5 tbsp icing/powdered sugar
- 2 tsp water
Instructions
Oat Crumble:
- Preheat the oven to 390°F.
- Mix all the ingredients well and bake in the oven for 15 minutes.
Muffin Batter:
- Line a 12-hole muffin tin with baking cases.
- Mix all the ingredients in one bowl.
- Divide the mixture between the muffin cases and sprinkle the oat crumble on top; bake for 5 minutes.
- Lower oven temperature to 350°F and bake for 12-15 minutes.
- Allow the muffins to cool down completely before drizzling with the icing sugar paste.
