1-Bowl Vegan Carrot Muffins
Moist and flavorful vegan carrot muffins made in a single bowl. Perfect for breakfast or a healthy snack.
Ingredients
- 1.75 cups all-purpose flour
- 1 cup grated carrots about 2 medium carrots
- 0.75 cup packed brown sugar
- 0.5 cup unsweetened applesauce
- 0.5 cup unsweetened plant-based milk almond, soy, or oat
- 0.33 cup neutral oil canola, vegetable, or melted coconut oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together brown sugar, applesauce, plant-based milk, oil, vanilla extract, and apple cider vinegar until smooth.
- Stir the grated carrots into the wet mixture.
- Add flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt directly into the same bowl. Gently fold until just combined, leaving a few lumps.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best texture, grate carrots finely using a box grater or food processor. Optional: fold in ½ cup chopped walnuts, pecans, or raisins. Applesauce can be substituted with mashed banana for a different flavor.
