Vegan Carrot Cake Muffins Recipe

  • 1 cup almond milk
  • 1 1/2 teaspoons apple cider vinegar
  • 1 3/4 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups grated carrots
  • 3/4 cup chopped pineapple, drained
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts
  • 3/4 cup white sugar
  • 2 tablespoons white sugar
  • 1/2 cup olive oil
  • 2 tablespoons molasses
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  1. Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
  2. Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
  3. Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
  4. Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.