Vegan Carrot Ginger Muffins

Packed with wholesome flavors and a warming hint of spice, these Vegan Carrot Ginger Muffins are the perfect plant-based treat to satisfy your cravings. Each bite is moist and naturally sweetened with grated carrots, complemented by an aromatic blend of cinnamon and ground ginger. The optional addition of chopped walnuts and crystallized ginger takes these muffins to the next level, adding delightful texture and bursts of flavor. Made with a simple vegan “buttermilk” base, this recipe is dairy-free, egg-free, and incredibly easy to prepare in just 15 minutes of prep time. Whether you enjoy them as a breakfast option, snack, or cozy dessert, these muffins bake to golden perfection in 20 minutes and are ideal for freezing or enjoying fresh. Perfect for those looking for a healthier, vegan baked good that’s brimming with comforting spice and natural goodness!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Brown sugar
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 0.75 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 0.25 cup Neutral vegetable oil (e.g., canola oil)
• 1 teaspoon Vanilla extract
• 1.25 cups Carrots (finely grated)
• 0.5 cup Chopped walnuts or pecans (optional)
• 2 tablespoons Crystallized ginger (chopped, optional)

Directions

Step 1

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

Step 2

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt until well combined.

Step 3

In a separate bowl or measuring cup, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan 'buttermilk'.

Step 4

Add the vegetable oil and vanilla extract to the 'buttermilk' mixture and whisk until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 6

Fold in the grated carrots, and if using, the chopped walnuts or pecans and crystallized ginger. Mix until evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

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

Step 9

Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	(916.5g)

Amount per serving	% Daily Value*
Calories	2105.8

Total Fat 103.9g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2250.4mg	0%
Total Carbohydrate 275.9g	0%
Dietary Fiber 18.4g	0%
Total Sugars 111.2g
Protein 32.7g	0%

Vitamin D 65.9IU	0%
Calcium 550.8mg	0%
Iron 12.6mg	0%
Potassium 1625.4mg	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: 43.1%

Protein: 6.0%

Carbs: 50.9%