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Moist Apple Carrot Muffins (healthy, vegan, easy)

Vegan Apple Carrot Muffins

Author: Bianca Zapatka
This is an easy recipe for delicious, healthy and moist vegan apple carrot muffins with almonds, walnuts and oats that can be made gluten-free too! These muffins are perfect not only for breakfast, but also as a snack or healthy dessert!
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Prep Time 20 mins
Cook Time 25 mins
Course Cake, Dessert, Snack
Cuisine German
Servings 7 Muffins
Calories 137.6 kcal

Ingredients

Apple carrot muffins

  • 1 (75 g) small carrot finely grated
  • ½ (75 g) apple coarsely grated or finely diced
  • ¾ cup (100 g) all-purpose or spelt flour or gluten-free flour
  • ½ cup (50 g) almond flour or hazelnut flour
  • ¼ cup (50 g) raw cane sugar or other sugar
  • 2 tsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • ¼ cup (60 g) applesauce or mashed banana or pumpkin puree
  • 3 tbsp (40 ml) vegetable oil e.g. canola, sunflower or avocado oil
  • 3 tbsp (40 ml) plant milk e.g. soy, almond, cashew or oat milk
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp vanilla extract

Topping (optional)

Instructions 

*Note: Be sure to check out the recipe video + step-by-step pictures + tips above!

  • Preheat the oven to 356 °F (180 °C) and line a muffin tray with paper cups.
  • Finely grate the carrot and coarsely grate the apple.
  • Whisk together applesauce, vegetable oil, plant milk, lemon juice and vanilla extract in a container. Add grated carrots and apples and mix everything.
  • Whisk together flour, almond flour, sugar, baking powder, salt and cinnamon in a bowl. Then add the wet ingredients and stir with a spatula until just combined.
  • Divide the batter into the prepared muffin cups. Sprinkle with chopped walnuts and oats and bake in the preheated oven for about 25-30 minutes, until a toothpick comes out clean.
  • Let the muffins cool in the pan for 10 minutes. Then place on a cooling rack to finish cooling.
  • Enjoy for breakfast or as a healthy dessert!

Notes

  • To make the muffins gluten-free, it is recommended to use a gluten-free 1 to 1 baking flour blend. Other flours such as oat flour or whole wheat flour will also work, but the muffins will not be as soft and fluffy.
  • You can also use other sweeteners of your choice, such as maple syrup, agave syrup, coconut sugar or date sugar. If using syrup, you may want to omit the plant milk to ensure the batter gets the right consistency.
  • If you like, you can stir chopped nuts or chocolate chips into the batter or sprinkle crunchy cinnamon streusel on top instead of walnuts and oats.
  • More information about the recipe, including tips for storing and freezing as well as ingredient substitutions, are mentioned in the blog post above!
Nutritions
Serving: 1Muffin | Calories: 137.6kcal | Carbohydrates: 23.5g | Protein: 3.3g | Fat: 3.9g | Saturated Fat: 0.3g | Sodium: 40.6mg | Potassium: 129.6mg | Fiber: 2.1g | Sugar: 10g | Vitamin A: 1810.8IU | Vitamin C: 2mg | Calcium: 51.6mg | Iron: 1.1mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!