Vegan Carrot Muffins

A carrot muffin close up, halved to show interior texture.

Fruit-sweetened, whole grain, and vegan carrot muffins with chia and sunflower seeds for an energy packed and healthy morning glory inspired breakfast.

Course Autumn, Breakfast, Muffins and Quick Bread, Snack, Snacks

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 231kcal

Author Alexandra Daum

Ingredients

300 grams (2 cups) spelt flour
40 grams (¼ cup) sunflower seeds
30 grams (¼ cup) shredded unsweetened coconut
2 tablespoons chia seeds
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
400 ml (1 ½ cup) non-dairy milk
120 grams (½ cup) soft dates packed*
60 grams (¼ cup) coconut oil room temperature
130 grams (1 cup) carrots shredded
Extra seeds for topping

Metric - Cups

Instructions

Preheat the oven to 180°C (350°F) and grease or line a standard muffin tin.
In a large bowl, whisk together the flour, sunflower seeds, coconut, chia, cinnamon, baking powder, baking soda, and salt.
300 grams (2 cups) spelt flour, 40 grams (¼ cup) sunflower seeds, 30 grams (¼ cup) shredded unsweetened coconut, 2 tablespoons chia seeds, 2 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
Add the milk, dates, and coconut oil to a blender and mix on high until fully combined. Alternatively, use an immersion blender.
400 ml (1 ½ cup) non-dairy milk, 120 grams (½ cup) soft dates, 60 grams (¼ cup) coconut oil
Stir the shredded carrots into the date mixture, then add it to the flour mixture. Stir until just mixed and no streaks of flour remain.
130 grams (1 cup) carrots
Measure out equal amounts into each muffin tin, and top each with about a tablespoon of mixed sunflower, pumpkin, and chia seeds (or any seeds).
Extra seeds
Bake for 20-25 minutes or until golden and a toothpick comes out clean when inserted into the centre of a muffin.
Cool for a few minutes in the tin before removing and cooling fully on a wire rack.

Video

Notes

* As long as the dates are soft, it doesn't matter what type they are.

** I know it seems like the baking time is too long, but it's because of the high liquid content in these muffins. Trust.

Nutrition