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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.1
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 182.1 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.3 g

View full nutritional breakdown of Vegan Carrot Spice Muffins calories by ingredient
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Vegan Carrot Spice Muffins

Submitted by: PHRASER

Introduction

Adapted from the Oh She Glows recipe http://ohsheglows.com/2011/04/11/vegan-car
rot-spice-muffins-for-grandpa/
Which is itself an adaptation!
If you want to lower the fat, substitute your preferred non-dairy milk (eg soy, rice, almond) for the coconut milk. It will be slightly less moist but also less fat.
The original recipe uses non-dairy yoghurt instead of the coconut milk and vinegar. You could also give that a go if you have access to it (I don't).
Adapted from the Oh She Glows recipe http://ohsheglows.com/2011/04/11/vegan-car
rot-spice-muffins-for-grandpa/
Which is itself an adaptation!
If you want to lower the fat, substitute your preferred non-dairy milk (eg soy, rice, almond) for the coconut milk. It will be slightly less moist but also less fat.
The original recipe uses non-dairy yoghurt instead of the coconut milk and vinegar. You could also give that a go if you have access to it (I don't).

Number of Servings: 12

Ingredients

    Dry ingredients:
    1 cup plain flour
    3/4 cup wholemeal flour
    1/4 cup sugar
    3 tsp ground flax seed
    1 tsp baking powder
    3/4 tsp baking soda
    1 tsp cinnamon
    1 tsp ground ginger
    1/8 tsp ground cloves
    1/4 tsp salt

    Wet + Mix-ins:

    1/3 cup maple-flavoured syrup (112g)
    1 (120g) tin apple puree (baby food)
    1 (165mL) can of coconut milk (not lite, I used one that was 18%fat), well shaken to ensure fat is not in a lump
    1 tsp apple cider vinegar
    1.5 tsp vanilla extract
    1.5 cups grated carrots (2 large carrots)
    1/2 cup sultanas (about 75g), soaked in water and drained
    1/3 cup chopped walnuts

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Directions

1. Preheat oven to 200 celcius and grease a muffin tin or line with liners.

2. Combine the dry ingredients in a large bowl, stir well. Put the wet ingredients (except carrots, sultanas, walnuts) into a jug or small bowl and mix well to combine.

3. Add wet ingredients to the dry ingredients - stir until just combined but do not overmix. Mixture will be quite thick. Add a little water if mixture is too thick to combine!

4. Fold in the carrots, raisins, and walnuts. Fill the muffin tin, pretty much all the way up the cups.

5. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes (or until you can't resist them any more) before removing from the tin.

Serving Size: Makes 12 muffins using a half-cup tin






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