Fat Free Vegan Carrot Ginger Muffins

These Fat Free Vegan Carrot Ginger Muffins are a guilt-free treat bursting with wholesome goodness and warming spices, perfect for breakfast or an on-the-go snack. Made with whole wheat flour, rolled oats, and naturally sweetened with maple syrup, these muffins boast a tender, moist texture without the need for oil or butter. Freshly grated carrots and zingy ginger lend a vibrant flavor, while optional raisins add a touch of natural sweetness in every bite. Quick and easy to prepare, these plant-based delights are dairy-free, egg-free, and completely fat-free, making them a healthier choice that doesn’t compromise on taste. Serve them fresh from the oven or store them for a week of satisfying, nutrient-packed snacking! Perfect for vegan baking enthusiasts or anyone looking to enjoy a healthier muffin recipe.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups Rolled oats
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 0.5 teaspoons Salt
• 0.75 cups Unsweetened applesauce
• 0.5 cups Maple syrup
• 1 tablespoon Freshly grated ginger
• 1 teaspoon Vanilla extract
• 0.5 cups Unsweetened almond milk (or other plant-based milk)
• 1.5 cups Carrots, finely grated
• 0.5 cups Raisins (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, nutmeg, and salt.

Step 3

In a separate bowl, combine the unsweetened applesauce, maple syrup, grated ginger, vanilla extract, and almond milk. Mix well until the wet ingredients are fully combined.

Step 4

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined; do not overmix.

Step 5

Fold in the grated carrots and raisins (if using) until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Serve and enjoy. Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Nutrition Facts

Serving size	(1116.8g)

Amount per serving	% Daily Value*
Calories	1701.4

Total Fat 9.0g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3086.4mg	0%
Total Carbohydrate 395.5g	0%
Dietary Fiber 43.6g	0%
Total Sugars 192.5g
Protein 37.8g	0%

Vitamin D 50IU	0%
Calcium 516.8mg	0%
Iron 12.6mg	0%
Potassium 2935.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.5%

Protein: 8.3%

Carbs: 87.2%