Vegan Apple and Carrot Muffins

Name: Vegan Apple and Carrot Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup unsweetened applesauce; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup grated carrots (about 2 medium carrots); 1 cup finely chopped apple (about 1 large apple)

40 min 12 muffins Easy

All Recipes

Enjoy these moist and flavourful vegan apple and carrot muffins, perfect for a healthy breakfast or snack.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Muffins are a breakfast staple for many, and these vegan apple and carrot muffins offer a delightful twist on the classic recipe. Filled with the natural sweetness of apples and the earthy flavour of carrots, these muffins are not only delicious but also nutritious. Whether you're vegan or just looking to incorporate more plant-based options into your diet, these muffins are a great choice. They combine the moist texture of grated carrots with the crunch of fresh apples, making them perfect for a morning pick-me-up or an afternoon snack.

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

Pro tip: Ensure even distribution to prevent clumping.

Combine Wet Ingredients

In a separate bowl, mix the applesauce, vegetable oil, and vanilla extract until well combined.

Prepare Batter

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can lead to dense muffins.

Fold in Add-ins

Gently fold in the grated carrots and chopped apple until evenly distributed.

Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Pro tip: Use an ice cream scoop for even portions.

Bake

Bake for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

💡

Tips & Tricks

Use freshly grated carrots for the best texture and flavour.
Ensure your apples are finely chopped for even distribution.
Do not overmix the batter to keep the muffins light and fluffy.
Let the muffins cool completely before storing to avoid condensation.

Frequently Asked Questions

Can I use whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a denser texture.

How should I store the muffins?

Store them in an airtight container at room temperature for up to three days or freeze for up to a month.

Can I add nuts?

Absolutely! Add 1/2 cup of chopped nuts such as walnuts or pecans for extra crunch.

What type of apples work best?

Crisp, sweet-tart apples like Granny Smith or Honeycrisp work well in this recipe.

How long should I bake mini muffins?

For mini muffins, reduce the baking time to 12-15 minutes.

Serving Suggestions

These vegan apple and carrot muffins can be enjoyed fresh out of the oven or stored for later. Pair them with a cup of herbal tea or coffee for a delightful start to your day. They can be stored in an airtight container at room temperature for up to three days or frozen for up to a month. For a make-ahead option, consider preparing the dry and wet ingredients separately and combining them just before baking. This will ensure that the muffins retain their light and fluffy texture.

Nutrition per serving

200

Calories

Protein

Fat

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