Ingredients
Muffin Batter
- 3 cups (375g) all-purpose plain flour (whole wheat flour or spelt flour can be used, gluten-free option available)
- 1 1/4 cup (240g) packed brown sugar (or coconut sugar)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of salt (optional)
- ~2 1/2 cups (250g) coarsely grated carrot (around 3-4 medium carrots)
- 1 cup (250g) dairy-free milk
- 1/2 cup (125g) neutral flavored oil
- 3/4 cup (85g) chopped walnuts (optional, can substitute 1/2 cup (75g) raisins)
- 1 tablespoon apple cider vinegar (optional, can use regular vinegar or lemon juice)
- 1 teaspoon vanilla bean paste
Crumb Topping (Optional)
- 1/2 cup (65g) all-purpose plain flour
- 1/4 cup (30g) rolled oats
- 3 tablespoons (45g) vegan butter, margarine or coconut oil (melted and cooled)
- 2 tablespoons (25g) packed brown sugar (or coconut sugar or granulated sugar)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine all the dry ingredients—flour, brown sugar, baking powder, baking soda, cinnamon, ground ginger, and salt (if using). Stir well to evenly distribute the leavening agents and spices.
- Add Wet Ingredients: Add the grated carrots, dairy-free milk, neutral oil, chopped walnuts (or raisins), apple cider vinegar, and vanilla bean paste to the dry mixture. Stir gently until just combined. The batter will initially be thick but will loosen after a few minutes due to the moisture from the carrots and sugar.
- Portion Batter: Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling them close to the top for nicely sized muffins.
- Prepare Crumb Topping: In a medium bowl, combine the flour, rolled oats, melted vegan butter, brown sugar, and cinnamon. Mix with a spoon or fingertips until the mixture forms a flaky, crumbly texture.
- Add Crumb Topping: Generously sprinkle the prepared crumb topping over each muffin to add a delightful crunchy texture.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, indicating moistness without undercooking.
- Cool Muffins: Allow the muffins to cool in the pan for 15 minutes until they are warm but not hot, then transfer them to a wire rack to cool completely and prevent sogginess.
- Serve: Enjoy these muffins warm or at room temperature, perfect on their own or with a spread of vegan butter for added richness.
- Store: Store any leftover muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month. Reheat the muffins with crumb topping in an oven or air fryer at 160°C (320°F) for 10 minutes to refresh them if needed.
Notes
- You can substitute whole wheat or spelt flour to add more fiber; just ensure you spoon and level the flour for accurate measurement.
- Using an ice cream scoop helps portion equal-sized muffins for even baking.
- The optional walnuts or raisins add texture and sweetness but can be omitted for nut-free or simpler muffins.
- Apple cider vinegar or lemon juice helps to activate the baking soda, giving the muffins a lighter texture, but it is optional.
- The crumb topping is optional but highly recommended for added crunch and flavor contrast.
- These muffins are naturally vegan, dairy-free, and egg-free, making them allergen-friendly.
- To keep crumb topping crisp, reheat muffins before serving if stored.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
