Recipes

Carrot Muffins

With its outstanding spice flavour, these super moist carrot muffins are a beautiful spin on your classic carrot cake! Enjoy the soft crunch of walnuts and freshly shredded carrots in a brown sugar, cinnamon and nutmeg flavoured muffin. 

I LOVE Carrot Cake…

The deep flavour from the brown sugar, spices and carrots, paired with the soft crunch of walnuts makes for cake that is hard to beat! A good carrot cake is one of those bakes that is totally moreish without becoming sickly sweet. 

Given my craze for muffin recipes at the moment, it seemed obvious that I needed to develop a carrot cake inspired muffin. Pairing the delicious flavours of carrot cake with the portion control and portability of a muffin was a plainly brilliant idea!

While this recipe skips on the classic cream frosting for a simple vanilla drizzle, these muffins are moist and flavourful enough to get away with the swap. The vanilla drizzle provides a simple and less calorific topping that means these muffins need not be so guilty a pleasure!

So, why not give these carrot Muffins a go? You definitely will not be disappointed!

 So, what do you need? 

All you need for this recipe is: 

Muffin Ingredients: 

  • 220g Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 1 teaspoon of Cinnamon
  • 1/2 teaspoon of Nutmeg 
  • 1/4 teaspoon of Salt
  • 100g Desiccated or Shredded Coconut
  • 80g Brown Sugar
  • 70g Granulated Sugar
  • 115g Coconut oil (liquid form)
  • 120g Vegan Greek style yogurt (or plain style vegan yogurt)
  • 60ml Unsweetened milk
  • 115g Walnuts
  • 4-5 Carrots 

Topping Ingredients:

  • 60g Icing Sugar
  • 1/2 teaspoon of Vanilla Extract
  • 2-3 tablespoons of Unsweetened milk 

How to Make Carrot Muffins 

Step 1 – Preheat oven to 215°C and line a muffin tin with 9 parchment muffin liners.

Step 2 – In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, salt and coconut together, then set aside.

Step 3 – In a separate bowl mix together your coconut oil, sugar, unsweetened milk and vegan yogurt.

Step 4 – Wash and peel your carrots then grate finely. Make sure to squeeze your grated carrots to remove excess moisture to ensure your batter does not become too wet. 

Step 5 – Add the wet ingredients into dry ingredients and mix together. Then, add your carrots and walnuts and mix in.

Step 6 – Spread batter evenly between your 9 muffin cases.

Step 7 – Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.

Step 8 – Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.

Step 9 – Mix together vanilla extract, unsweetened milk and icing sugar to make the icing for the muffins. Drizzle icing over muffins.

Step 10 – Allow the icing to set then enjoy!

Top Tips

  1. I recommend using Tulip Muffin cases as they are the perfect size for larger muffins like these and stop your muffin getting stuck to the pan.
  2. You can use the toothpick test to confirm your muffin is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and muffins cook may be slightly different, so rely on this test for success.
  3. This mixture could be used to make 6 jumbo muffins instead of 9 regular muffins. 

Vegan Carrot Muffins

Recipe by Daphne HartCourse: DessertCuisine: VeganDifficulty: Easy
Servings

6-9

servings
Prep time

25

minutes
Cooking time

22

minutes

With its outstanding spice flavour, these super moist carrot muffins are a beautiful spin on your classic carrot cake! Enjoy the soft crunch of walnuts and freshly shredded carrots in a brown sugar, cinnamon and nutmeg flavoured muffin.

Ingredients

  • Muffin Ingredients
  • 220g Flour

  • 1 teaspoon of Baking Soda

  • 1 teaspoon of Baking Powder

  • 1 teaspoon of Cinnamon

  • 1/2 teaspoon of Nutmeg

  • 1/4 teaspoon of Salt

  • 100g Desiccated or Shredded Coconut

  • 80g Brown Sugar

  • 70g Granulated Sugar

  • 115g Coconut oil (liquid form)

  • 120g Vegan Greek style yogurt (or plain style vegan yogurt)

  • 60ml Unsweetened milk

  • 115g Walnuts

  • 4-5 Carrots 

  • Topping Ingredients
  • 60g Icing Sugar

  • 1/2 teaspoon of Vanilla Extract

  • 2-3 tablespoons of Unsweetened milk

Directions

  • Preheat oven to 215°C and line a muffin tin with 9 parchment muffin liners.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, salt and coconut together, then set aside.
  • In a separate bowl mix together your coconut oil, sugar, unsweetened milk and vegan yogurt.
  • Wash and peel your carrots then grate finely. Make sure to squeeze your grated carrots to remove excess moisture to ensure your batter does not become too wet.
  • Add the wet ingredients into dry ingredients and mix together. Then, add your carrots and walnuts and mix in.
  • Spread batter evenly between your 9 muffin cases.
  • Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.
  • Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.
  • Mix together vanilla extract, unsweetened milk and icing sugar to make the icing for the muffins. Drizzle icing over muffins.
  • Allow the icing to set then enjoy!

Notes

  • Start the bake at 215°C to helps the muffins rise nice and tall. Turn down to 175°C to ensure the muffins then do not burn while the inside of the muffin cooks.
  • These muffins will stay fresh for a few days if covered, last a week in the fridge or up to 6 months frozen (if not iced).
  • Omit the coconut if you do not want it. You do not need to make any substitutions.
  • As an alternate to vanilla icing try lemon! Just mix your 60g of icing sugar with 2-3 teaspoons of lemon juice.

 

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