carrot cake muffins


  • 2 1/4 cup flour ( All purpose or GF works great)
  • 1 cup Unsweetened almond milk
  • 1 cup shredded or grated carrots
  • 2 flax/chia eggs OR substitute 4 tbsp plant based plain yogurt
  • 1/4 cup veg butter
  • 1/2 cup pure maple syrup
  • 1 tbsp apple cider vinegar
  • 3 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract


  1. Preheat oven to 350 F.
  2. Line muffin pan with muffin cups, cooking spray, vegan butter OR do what I do when desperate cut parchment paper into squares and make your own muffin cups- it worked like a charm!
  3. Mix all wet ingredients together in a bowl.
  4. In a separate bowl mix dry- Combine dry and wet, mix until even.
  5. Spoon ingredients into muffin pan ( be careful to not overfill).
  6. Bake for 25 mins- check with toothpick when done.
  7. Serve alone for breakfast OR add vanilla dairy free ice cream for a sweeter treat and drizzle with carrot shavings!

Published by

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s