Vegan Carrot Cake Oatmeal Muffins

This recipe for Vegan Carrot Cake Oatmeal Muffins is perfect for anyone who love the flavors of classic carrot cake but, also wants something wholesome enough for breakfast or as a healthy snack.

Made with shredded carrots, hearty oats, maple syrup, crunchy nuts, and warm spices, these muffins are soft, moist, and packed with comforting flavor in every bite.

Why you will like this recipe.

These muffins are easy to make with simple pantry ingredients and are perfect for busy mornings, lunchboxes, afternoon snacks, or meal prep.

Here is what else you will like about this recipe.

• Easy to make with simple ingredients and minimal prep work.
• These muffins are completely dairy-free and egg-free without sacrificing texture or taste.
• Customizing these muffins is as easy as adding your favorite mix-ins such as raisins, cranberries, walnuts, or pecans.
• You will like that these muffins are a healthier alternative to carrot cake while still delivering all of the flavors you love.

Have you tried my recipe for Oatmeal and Carrot Muffins ?

Made with yogurt, those vegetarian muffins are moist and tender. Both this recipe for Carrot Cake Muffins and that recipe for Muffins made with Yogurt, are great tasting muffins that are made with healthier ingredients such as oats and carrots.

Ground Flaxseed is needed in this recipe as part of an egg substitute. You can find Ground Flaxseed here.

Ingredients Needed

• Ground Flaxseed Used to create the vegan egg.
• Oat Milk Unsweetened oat milk works best as it adds moisture and helps create a tender crumb without adding sugar.
• Flour. Regular all purpose flour.
• Baking Powder Used for leavening.
• Salt. A small amount of salt balances the sweetness and enhances the warm spice flavors throughout the muffins.
• Spices Ground Cinnamon and Ground Nutmeg.
• Rolled Oats. Old-fashioned rolled oats add texture and make the muffins more hearty and satisfying. They also contribute to the oatmeal muffin character of the recipe.
• Maple Syrup. Pure maple syrup naturally sweetens the muffins while adding rich flavor and moisture.
• Vegetable Oil. A neutral-flavored vegetable oil helps keep the muffins moist and tender. Canola oil, avocado oil, or light vegetable oil all work well.
• Carrots. Freshly shredded carrots provide moisture, natural sweetness, and texture. Medium-sized carrots are ideal, and freshly grated carrots are preferred over pre-shredded carrots, which tend to be drier and thicker.
• Pecans. Walnuts can alternatively be used. Chopped pecans or walnuts add crunch and a nutty flavor that pairs perfectly with the carrots and spices
• Dried Raisins. These add little bursts of sweetness and chewy texture throughout the muffins. Dried cranberries can alternatively be used.

How to make vegan carrot cake oatmeal muffins.

• Prep Time 10 minutes.
• Bake Time 30 minutes .
• Servings 12 muffins .
• How to serve : Serve warm for breakfast or brunch or at room temperature as an on the go snack.
• Notes: You will need a muffin pan, mixing bowls, whisks, a cookie scoop and a rubber spatula or similar item.

1. Prepare. Preheat your oven to 375°F. Also, prep your muffin pan for nonstick. If you have not done so, peel and shred the carrots.
2. Flax Egg. To make the vegan egg substitute, in a large mixing bowl, use a fork to combine together the ground flaxseed and the oatmilk. Allow this to sit while you move on so that the flax can absorb the liquid and thicken into a gel-like consistency that acts as a vegan binder.
3. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, salt, cinnamon, and nutmeg. Then add in the oats.
4. Wet Ingredients. Once your flax mixture from the second step has thickened, you can mix in the maple syrup and oil, mixing until smooth and combined.
5. Combine. Add the dry ingredients from the third step to the ingredients in the large mixing bowl, mixing until just combined.
6. Fold. Use a rubber spatula or similar item to carefully fold in the shredded carrots and then the chopped nuts and dried fruit.
7. Bake Use a cookie scoop to fill each muffin cup about three fourths of the way full. Then bake the muffins for 25-30 minutes or until a toothpick comes out mostly clean.
8. Cool Let the muffins cool in the muffin pan for five minutes to set. Then transfer your muffins to a cooling rack.

Tips for making the best vegan carrot cake muffins

The ground flaxseed is combined with the oatmilk to create an egg substitute. It is important to allow the ground flax and oat milk mixture to sit for 5–10 minutes before using. This helps bind the muffins and improves their texture.

More helpful tips for you.

1. It is best to use freshly shredded carrots in this recipe. Freshly grated carrots add more moisture and flavor than pre-shredded carrots, which tend to be drier and coarser. There is no need to drain the excess moisture from the shredded carrots as this adds to the moisture in the muffins.
2. Lightly toasting the pecans or walnuts for a few minutes enhances their flavor and adds extra crunch. To toast the nuts you can simply spread them over a baking sheet and bake for five to eight minutes, stirring after four minutes. Allow the toasted nuts to cool before adding them to this recipe.
3. Your muffins are done baking when a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs attached, the muffins are ready to come out of the oven. Avoid overbaking these muffins as they contain carrots, oats, and maple syrup, and will continue to firm up slightly as they cool. Removing them from the oven as soon as a toothpick comes out mostly clean will help keep them moist and tender.

FAQ

• Can I use a different plant-based milk?
  Absolutely. Almond milk, soy milk, cashew milk, or coconut milk beverage can all be used in place of oat milk. You can learn more about how to choose the right vegan milk here.
• Do I need to peel the carrots?
  Peeling is recommended for the best texture and appearance, but it is not absolutely necessary if the carrots are thoroughly washed and scrubbed.
• Can I use quick oats instead of rolled oats?
  Yes, quick oats can be substituted, but the muffins may have a slightly softer texture. Rolled oats provide a heartier bite and more texture.
• Can I leave out the nuts?
  Of course. If you have a nut allergy or simply prefer nut-free muffins, omit the pecans or walnuts. You can replace them with sunflower seeds or pumpkin seeds if desired.
• Why are my muffins dense?
  Dense muffins are often caused by overmixing the batter or measuring too much flour. Remember to add the dry ingredients to the ingredients in the mixing bowl mixing until 'just' combined and no more.

Variations.

• Swap out the nuts with seeds to make this recipe nut-free. Instead, you can substitute pumpkin seeds, sunflower seeds, or additional oats for a nut-free version.
• Add chocolate chips by folding in a half cup of dairy-free chocolate chips with the carrots. The chocolate pairs surprisingly well with the warm spices and carrots.
• Use whole wheat flour. Replace up to half of the all-purpose flour with whole wheat flour for a heartier muffin with added fiber and a slightly nutty flavor.

How to store healthy carrot cake muffins.

Once your muffins have fully cooled and set, they can be stored in an airtight container. When properly stored, muffins should keep for up to three days at room temperature, refrigerated for up to a week, or frozen for up to a few months.

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