Vegan Carrot Cake Muffins
These vegan carrot muffins feature a delightful blend of spices and textures. Made with sunflower and coconut oil, oat milk, orange zest, and juice, they are perfectly moist and flavorful. The muffins are topped with a crumbly mixture of brown sugar, ground walnuts, and cinnamon, adding a delicious crunch.
Servings :14 pieces
Ingredients
Crumble
- 30 g light brown sugar
- 30 g ground walnut kernels
- 45 g all-purpose flour
- 0.5 g salt
- 0.5 g ground cinnamon
- 30 g sunflower oil
Muffin batter
- 60 g sunflower oil
- 60 g coconut oil
- 130 g oat milk
- 5 g vanilla extract
- Zest of 1 orange
- 15 g orange juice
- 140 g light brown sugar
- 210 g all-purpose flour
- 3 g baking soda
- 4 g baking powder
- 2 g salt
- 2 g ground cinnamon
- 1 g ground star anise
- 1 g ground ginger
- 1 g ground cardamom
- 140 g grated carrots
- 80 g ground walnut kernels
- 40 g raisins (optional)
Instructions
Crumble
- Mix all ingredients in a bowl until combined.
- The final mix should be crumbly. Place aside until needed.
Muffins batter
- Combine oils, oat milk, vanilla, orange zest, and juice in a bowl.
- In another bowl, mix flour, baking powder, baking soda, salt, and spices plus ground walnuts.
- Pour wet ingredients into dry ingredients and mix lightly.
- Add grated carrots and raisins, folding with a spatula.
- Fill muffin cases (placed in a muffin tray) with 55-60 g of batter each.
- Top with crumble, dividing it equally. Bake at 180°C for 15-20 minutes.
- Enjoy!
Equipment
- Kitchen scale
- Mixer
- Grater
- Kitchen machine
- Spatulas
- Bowls
- Muffins tray
- Muffins paper
- Ice cream scoop
- Oven