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The fall season brings out all the orange vegetables into our kitchens and I really love it. Carrots are a great ingredient in desserts as they bring a moist and sweet flavor - I enjoy baking with them!
These yummy muffins can be great for breakfast, as an afternoon snack or simply a dessert at the end of a nice meal. The fact that the muffins are vegan makes them a even better fit for more people and occasions.
To replace the eggs, I used homemade applesauce. You can use store-bought but I love to know what is in the applesauce that I use so I make it myself. The flour I used for these muffins is whole spelt flour. This flour is healthier and adds a nutty flavor too. If you want, this recipe works with all-purpose flour too but will be less healthy.
To garnish the muffins, I used walnuts, flaked almonds and on some, I just sprinkled more sugar. The muffins doesn’t need to be garnished but I wanted them to look a bit more festive.
Another option is to turn the muffins to cupcakes with some cream on top. If you want, you can use my vegan whipped cream recipe made with coconut cream.
The muffins are very moist and rich with flavor thanks to the carrots and applesauce in them. To add a warm fall flavor and atmosphere, I added cinnamon which works great with apples and carrots. What can I say...these vegan carrot muffins are just perfect!
The recipe yields only 10 cupcakes. If you need more, double the ingredients. Another option is to bake it as one loaf cake, although baking time will be a bit longer – around 30 minutes.
Here is the recipe for these delicious vegan carrot muffins: