Vegan Carrot Muffins

12 50 192
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 12
Vegan Carrot Muffins
Health Highlights


2 cup Spelt flour
1/4 cup Walnuts (ground)
1 tsp Baking soda
1/2 tsp Himalayan sea salt
3/4 tsp Ginger, ground
1/2 cup Blackstrap molasses
1/3 cup Coconut oil (melted )
1/2 cup Almond milk, unsweetened
2 tbsp Chia seeds, ground
6 tbsp Water
1/2 tsp Vanilla extract, pure
1 cup grated Carrots


Preheat oven to 350°F and line a muffin tin with liners or grease with coconut oil.

Grind chia seeds and add water to make a chia egg. Mix and set aside to gel for 5 minutes.

Mix spelt flour, ground walnuts, baking soda, salt and ginger together in a large bowl.

In a small bowl mix blackstrap molasses, melted coconut oil, almond milk, chia eggs and vanilla.

Add the wet mixture to the dry mixture and mix until incorporated.

Fold in the carrot pulp until just mixed.

Spoon the muffins mixture into the muffin tin until ¾ full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts

Per Portion

Calories 192
Calories from fat 81
Calories from saturated fat 47
Total Fat 8.9 g
Saturated Fat 5.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 0.7 g
Cholesterol 0
Sodium 241 mg
Potassium 485 mg
Total Carbohydrate 26.5 g
Dietary Fiber 3.6 g
Sugars 6.7 g
Protein 3.1 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.1
Vegetables 0.1

Energy sources