Fluffy Vegan Carrot Muffins

It’s no secret- errrrebody knows carrots are good for your eyesight.

But you know what else they’re amazing for?

Being folded into the fluffiest, most tender, golden brown little batch of plant-based muffins there ever was.
Who doesn’t like muffins?? It’s like having cake for breakfast, amiright?

So, I set out to put my cornucopia of carrots c/o the Berkeley farmer’s market (and simultaneously supercharge my terrible vision) to good great use.

Despite their ultra-tender crumb, these little gems are packed with fiber via the smorgasborg of chia seeds, carrots, and smashed banana. They’re full of antioxidant-rich spices like cinnamon and ground ginger, AND they’re refined sugar free, leaning more towards subtly sweet than raging sugar hangover.

With their soft, fluffy inside and slightly chewy, crispy outside, betcha can’t eat just one.

25 minutes from start to finish to whip up a batch you can proudly waltz into any social setting armed with. Ready, set, bake.

Fluffy Vegan Carrot Muffins

Makes: 12 muffins 

  • 1 tablespoon chia seeds + 3 tablespoons water
  • 1 1/2 cups gluten-free or whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup shredded carrots (about 2 carrots)
  • 1 banana, smashed finely
  • 1/2 cup agave syrup, maple syrup, or honey
  • 1 tablespoon coconut oil, extra-virgin olive oil, or canola oil
  • 2 teaspoons vanilla
  • 3/4 cup coconut milk, almond milk, or other milk of choice
  • 1/2 cup shredded coconut, for topping
  1. Preheat the oven to 350 degrees F and grease a muffin tin with cooking spray or oil (or just line with cupcake liners).
  2. Next, make the “chia egg” by mixing the chia and water together in a small bowl. Set aside for ~5 minutes.
  3. Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger together in a bowl.
  4. In a separate mixing bowl, toss in carrots, smashed ‘nana, agave syrup, oil, vanilla, and chia egg. Mix until well combined.
  5. Pour flour mixture and milk into the bowl of wet ingredients, stirring just until flour disappears and batter comes together. It will be rather thick. Spoon batter evenly into muffin cups and bake 15-17 minutes , or until a toothpick comes out clean when inserted.
  6. While muffins are bakin’ toast the shredded coconut by heating up a medium-sized saucepan over medium-high heat. Add the coconut and stir until lightly golden brown. When muffins are done, sprinkle coconut over the tops of ’em.

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