Whole wheat? No refined sugar? Vegan?!?
Don’t worry, I’m not going all ‘crunchy’ on you. I’m just a mama trying to get her toddler to eat veggies.
I think I fed Cupcake too many carrots when she was a baby, because one day around 11 months old she just started rejecting them. She loves peas, but hates carrots. Go figure.
I, on the other hand, love carrots. So I started looking for a way I could get Cupcake to eat them that wasn’t straight up carrot cake. I came across this recipe by Ambitious Kitchen & decided to give it a try. I was going for the vegan option to try & get a little flax in there, but planned on using regular whole milk. I also chose to make mini muffins instead so they’d be a good size for Cupcake. I have a 48-ct mini muffin pan & it’s just the best!
The thing about baking when you have a toddler around is that you are very distracted. Meaning I just straight up forgot to add the milk. Any milk. Which is ironic because the recipe I was following was a sponsored post by Almond Breeze. So I accidentally made them totally vegan, and they were still totally delicious.
In my opinion, the carrots are moist enough not to need the milk & the mini size means they’re still a good texture. I don’t think I would try a regular sized muffin like this, though. Also, the OP’s note about these tasting better sitting after in an airtight container overnight is true. They are good straight off of the cooling rack, but they are GREAT after a night in the fridge.
Don’t skimp on the carrots – 1 cup finely shredded! Shredding carrots by hand with a box grater is a pain in the arm (gotcha!) but these are totally worth it. If you are wondering if you need a 3rd carrot to make that cup – you do. I usually use 2 large carrots & then end up shredding a 3rd smaller one.
Full disclosure: I add non-vegan mini chocolate chips to mine. But there are vegan chocolate chips out there, or you can add another mix in such as nuts, raisins, or coconut flakes.
I told you I wasn’t going ‘crunchy’ on you! 🙂
Vegan Mini Carrot Muffins
Makes 4 dozen mini muffins
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup packed finely shredded carrots (about 2-3 carrots)
- 1/2 cup pure maple syrup
- 1 tbsp olive oil
- 1/3 cup unsweetened applesauce
- 1 flax egg (1 tbsp flax + 3 tbsp water, mixed)
- 2 tsp vanilla extract
- 1/2 cup mix-in of your choice, such as mini chocolate chips, chopped nuts, raisins, or coconut flakes
- Preheat oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
- Whisk together dry ingredients (first 5) in a medium bowl.
- By hand or with an electric mixer set on low, combine carrots, maple syrup, olive oil, applesauce, flax egg, & vanilla.
- Add dry ingredients to carrot mixture & stir until you no longer see dry flour. Gently stir in desired mix-in.
- Divide batter evenly between muffin cups – less than a tablespoon in each. Bake until they pass the toothpick test, about 12 minutes. Once cool, transfer to airtight container & keep in the fridge. They’re good once cooled, but GREAT after a night in the fridge!