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Carrot Cake Muffins

Need a fast vegan breakfast that you and your kids can eat before you race out the door in the morning? High in fiber -- and flavor -- these vegan muffins are especially delish when slathered with vegan cream cheese.

Need a fast vegan breakfast that you and your kids can eat before you race out the door in the morning? High in fiber -- and flavor -- these vegan muffins are especially delish when slathered with vegan cream cheese.
Need a fast vegan breakfast that you and your kids can eat before you race out the door in the morning? High in fiber -- and flavor -- these vegan muffins are especially delish when slathered with vegan cream cheese.

Carrot Cake Muffins

Ingredients:

  • 2 cups wheat bran

  • 2 cups white whole wheat flour

  • 2 teapsoons baking powder

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1-1/2 cups 100 percent apple juice

  • 1/4 cup blackstrap molasses

  • 2 tablespoons coconut oil

  • 3/4 cup finely shredded carrots

  • 3/4 cup raisins

  • Raw sugar


Directions:

  1. Preheat oven to 350 degrees F and grease a 12-serving muffin pan.

  2. In a large bowl, whisk together wheat bran, flour, baking powder, baking soda, cinnamon, cloves, and salt.

  3. In a small bowl, whisk together apple juice, molasses, and coconut oil.

  4. Add the wet ingredients to the dry ingredients and stir until well combined.

  5. Stir in carrots and raisins and fill prepared muffin pan with batter. Lightly sprinkle with raw sugar.

  6. Bake for 25 to 30 minutes or until muffins spring back when touched.

  7. Let muffins cool in pan then invert onto a wire rack to cool completely, if making ahead, or simply eat warm.


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