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Vegan Carrot Muffins
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  • CourseBreakfast
  • CuisineVegan, Vegetarian
12 muffins
12 muffins
  • 1/3 cup mashed banana
  • 1/4 cup maple syrup
  • 3 Tbsp. Just Egg egg substitute
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 cup unsweetened cashew milk (or plant milk of choice)
  • 1 cup grated carrot, packed
  • 2/3 cup gluten free rolled oats
  • 1/2 cup almond meal
  • 1 cup almond flour
  • 1/4 cup chopped walnuts, for topping (optional)
Servings: muffins
  1. Preheat oven to 375° F. Grease or add liners to your muffin pan.
  2. In a small bowl, whisk together Just Egg, mashed banana and maple syrup until combined.
  3. Add applesauce, baking soda, salt and cinnamon, and whisk to combine.
  4. Add cashew milk slowly and stir.
  5. Add grated carrot and stir.
  6. Add oats, almond meal, and almond flour. Stir to combine.
  7. Divide batter evenly among 12 muffin tins, filling them to the top. Sprinkle with chopped walnuts, if desired.
  8. Bake 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from oven and let muffins cool completely. (If you try to unwrap them too soon, the muffins may stick to the wrappers.)
  10. Once cooled, store in a covered container at room temperature. You can also freeze the muffins to make them last longer!
Recipe Notes

Recipe adapted from

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