Vegan Carrot Cake Muffins with Ginger Crumble
Fluffy, moist, and oil-free, these vegan carrot cake muffins have a ginger and brown sugar crumble topping and are perfect to batch for breakfasts all week.
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 cooling rack
Ingredients
Carrot Cake Muffin Ingredients
- 1 cup shredded carrot freshly grated
- 1 tablespoon ground flax
- 3 tablespoons hot water
- 2 cups all purpose flour
- ⅓ cup white granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup plant-based milk
- ½ cup applesauce or neutral oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Ginger Crumble Topping Ingredients
- ⅓ cup all purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons fresh ginger or 1 teaspoon ground ginger
- 2 tablespoons vegan butter melted
Instructions
- Preheat oven and prep muffin tin: First, preheat your oven to 350 degrees. Line muffin tins with muffin liners. Then shred your fresh carrots, if you haven’t already.1 cup shredded carrot
- Make flax egg: Add ground flax seeds and hot water to a small bowl and mix until well combined, then let sit 5 minutes to thicken.1 tablespoon ground flax, 3 tablespoons hot water
- Mix dry ingredients: Sift the flour into a large mixing bowl, then add white granulated sugar, brown granulated sugar, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt. Whisk to combine.2 cups all purpose flour, ⅓ cup white granulated sugar, ⅓ cup light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ginger powder, ¼ teaspoon nutmeg, ½ teaspoon salt
- Add wet ingredients and let sit: Add the shredded carrots, thickened flax egg, plant-based milk, applesauce, vanilla extract, and apple cider vinegar to the bowl of dry ingredients and mix to combine. The mixture may seem very dry, but continue to mix until it is as combined as possible and then let the batter sit for 5-10 minutes until the shredded carrot releases its water. The moisture from the carrots will help hydrate the ingredients and after sitting you can mix a bit more to make sure the batter is well mixed.¼ cup plant-based milk, ½ cup applesauce, 1 teaspoon vanilla extract, 1 tablespoon apple cider vinegar
- Make crumb topping: Add flour, sugar, and cinnamon to a small bowl and mix to combine. Then add melted vegan butter and use your fingers to mix it into the flour mixture to create a crumb-like texture.⅓ cup all purpose flour, 3 tablespoons granulated sugar, 2 teaspoons fresh ginger, 2 tablespoons vegan butter
- Bake muffins: Add batter to the muffin tin until each is about 2/3 filled, and sprinkle with crumb topping (if using). Place tin in the oven and bake 18-20 minutes, or until a toothpick or fork comes clean.
- Cool and enjoy: Remove muffins from the tin and let cook on a cooling rack. Then store or enjoy!
Notes
Prep ahead: Bake muffins up to 4-5 days before eating, or freeze and enjoy up to a month later.
Leftovers and storage: Store leftover muffins in an airtight container on the counter for up to 4 days, and in the refrigerator for up to 5-6 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours before eating, or zap in the microwave for 30-60 seconds.
Nutrition notes: Nutrition information is an estimate using all listed ingredients, including crumb topping. This recipe uses all plant-based ingredients and can be made gluten free by using gluten free all purpose flour.
Nutrition
Serving: 1muffinCalories: 171kcalCarbohydrates: 35gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 244mgPotassium: 56mgFiber: 1gSugar: 16gVitamin A: 103IUVitamin C: 0.1mgCalcium: 40mgIron: 1mg
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