These oil free vegan carrot muffins are a wholesome, naturally sweet treat perfect for breakfast or a snack. Using applesauce and ripe bananas keeps them moist without any added oil, while the grated carrots add texture and subtle sweetness. This recipe is easy to follow and yields tender muffins with a lovely balance of spice and sweetness.
Ingredients
- 1 1/2 cups (180g) whole wheat flour or spelt flour
- 1 cup (120g) rolled oats
- 1/2 cup (100g) organic cane sugar or coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup unsweetened applesauce
- 1 large ripe banana, mashed (about 1/2 cup)
- 1/2 cup unsweetened almond milk (or any plant milk)
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
- Optional: 1/3 cup chopped walnuts or pecans
- Optional: 1/3 cup raisins or vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- Prepare the flax egg by mixing the ground flaxseed with 3 tablespoons of water in a small bowl. Set aside for 5-10 minutes until it thickens.
- In a large mixing bowl, whisk together the whole wheat flour, rolled oats, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a separate bowl, combine the grated carrots, mashed banana, applesauce, almond milk, vanilla extract, and the thickened flax egg. Stir until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender.
- If using, fold in chopped nuts and/or raisins or chocolate chips evenly into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. These muffins can be stored or frozen once cooled.
Tips
- Flour substitution: You can swap whole wheat flour for all-purpose flour if you prefer a lighter texture, but whole wheat adds fiber and a nuttier flavor.
- Sweeteners: Coconut sugar adds a caramel note, but any granulated sugar or even maple sugar works well. Adjust to taste if using sweeter or less sweet options.
- Don’t overmix: Stir the batter until the dry ingredients are just incorporated to avoid dense muffins.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions
These carrot muffins are delicious on their own or paired with a smear of natural nut butter or vegan cream cheese. They also make a great breakfast alongside a fresh fruit salad or a hot cup of tea or coffee. For a more filling snack, serve with a small bowl of plant-based yogurt topped with seeds.
Variations
Feel free to customize this recipe to your taste preferences or dietary needs. Add 1/2 cup shredded coconut for extra texture and flavor, or mix in 1/2 cup finely chopped dried apricots or dates instead of raisins. For a gluten-free option, substitute the whole wheat flour with a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free. You can also boost protein by adding 2 tablespoons of hemp seeds or ground chia seeds to the batter.
Storage and Reheating
Once fully cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in an airtight container where they will keep for up to 7 days. To freeze, wrap each muffin individually in plastic wrap or place in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. Reheat muffins in a microwave for 20-30 seconds or in a preheated 325°F (160°C) oven for about 10 minutes to restore freshness and softness.
Frequently Asked Questions
Can I use another type of sweetener instead of sugar?
Yes, you can substitute the sugar with maple syrup, agave nectar, or date syrup. If using liquid sweeteners, reduce the almond milk slightly to keep the batter consistency similar. Start with about 1/3 cup and adjust to taste.
What can I use instead of flaxseed for the egg substitute?
Chia seeds work just as well as flaxseeds for binding. Use 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water, let it gel for 5-10 minutes, then use in place of the flax egg.
Will these muffins be dense without oil?
No, the combination of mashed banana and applesauce provides moisture and tenderness that compensate for the lack of oil. Using whole wheat flour and oats adds fiber and structure without heaviness.
Can I make these muffins nut-free?
Absolutely. Simply omit any nuts or nut-based milk and substitute with oat milk or soy milk. You can also add seeds like pumpkin or sunflower seeds for crunch instead of nuts.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs (but not wet batter), the muffins are done. Baking times can vary slightly depending on your oven and muffin tin.
Can I add vegetables other than carrots?
Yes, grated zucchini or sweet potato can be added or swapped for carrots in equal amounts. Just make sure to squeeze out excess liquid from zucchini before adding to avoid soggy muffins.
Is it necessary to use whole wheat flour?
While whole wheat flour adds nutrition and a pleasant flavor, you can use all-purpose flour for a lighter texture. The muffins will still hold together well due to the oats and flax egg.
With these tips and variations, you can easily customize this oil free vegan carrot muffins recipe to fit your taste and lifestyle while enjoying a moist, flavorful, and healthy baked good any time of day.
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