These vegan carrot cake muffins are soft and delicious, studded with shredded carrots and pecans. They’re a great breakfast for busy mornings!
- 1 chia egg (1 tablespoon chia seeds mixed with 2 1/2 tablespoons water)
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/3 cup chopped pecans
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- ½ cup grated carrots
Preheat oven to 400ºF.
Line a 12-cup muffin pan with liners.
In a small bowl, combine the chia seeds and water and set aside until thickened.
Add the all-purpose flour, sugar, baking powder, salt, cinnamon, ground ginger, and nutmeg to a large bowl.
Mix until combined.
In a separate bowl, combine the melted coconut oil, almond milk, chia seed mixture, vanilla, and shredded carrots.
Add the wet ingredients to the dry ingredients.
Stir until just combined. Do not over mix. The batter will be VERY thick.
Scoop ¼ cup batter into each muffin tin. It should make 12 muffins.
Bake for 16-20 minutes or until the tops of the muffins have started to brown.
Keywords: Vegan Carrot Cake Muffins