Carrot Spice Muffins

by on March 4, 2007
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Carrot Muffins

Here’s one way to get your kids to eat their vegetables: Bake them into muffins (the vegetables, that is, not the kids!) I baked these muffins over the weekend, and my daughter E. didn’t even bat an eye at the shreds of carrot in them, despite the fact that she’s never even had carrot cake, as far as I know. They turned out very dense, slightly sweet, moist and tender and gently spiced. Best of all, since I used white whole wheat flour and only a bit of sugar, they’re healthier than most muffins, even fat-free ones.

Carrot Muffins

Carrot Spice Muffins

(click for printer-friendly version)

Ingredients

Dry ingredients:

  • 1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
  • 1/4 cup natural sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt

Wet ingredients:

  • 1/3 cup agave nectar
  • 1/3 cup unsweetened apple sauce
  • 1/2 cup soy yogurt (see note)
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 1/2 cup shredded carrots (about 3)
  • 1/4 cup raisins
  • Optional topping: Vanilla sugar

Instructions

  1. Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)
  2. Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
  3. Spoon the batter into the muffin cups–it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.
  4. Note: People sensitive to soy may try substituting rice milk or other non-dairy milk.

Total time (duration): 30 minutes

Number of servings (yield): 12 muffins

Makes 12 muffins. Each contains: 132 Calories (kcal); 1 g Total Fat; (4% calories from fat); 3 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 244 mg Sodium; 3 g Fiber

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{ 51 comments… read them below or add one }

1 SusanV August 1, 2009 at 12:20 pm

These are the old comments that were posted before the blog moved to Wordpress:

maybepigscanfly said…

Oh yum, these muffins are calling my name. There’s just something about the combination of carrot and spice. Although I was thinking about adding shredded zucchini too- (hopefully that won’t screw them up). Thanks for sharing these healthy muffing alternatives! I’m glad that E enjoyed them, and that you baked tha carrots instead of baking her!

-Teresa

12:50 PM, March 04, 2007
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Lena said…

Those look awesome! I’ve been on a healthy-muffin kick lately, so these will definitely be added to my “To Do” list!

1:37 PM, March 04, 2007
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Anonymous Addy N. said…

Looks yummy! I don’t have any agave nectar- could I substitute maple syrup? If so- what amount would be comparable? I also don’t have any soy yogurt- but thought of using soy milk. Any thoughts?

Thanks!

3:09 PM, March 04, 2007
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SusanV said…

Teresa, I’ve been thinking of doing zucchini muffins, too. Zucchini is moister than carrots, so you may have to adjust the liquid.

Lena, I hope you’ll give them a try. They’re the new favorites around here.

Addy, maple syrup isn’t quite as sweet as agave, so you may need to add a little more of it. Why not use 3/4 of a cup of it and 1/4 cup of soymilk. I can’t promise without trying it myself, but I think that should work.

3:34 PM, March 04, 2007
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Anonymous said…

What’s agave nectar? I really want to make these, but don’t have any of it. Are there any more commonplace replacements?

4:02 PM, March 04, 2007
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SusanV said…

Agave nectar is a sweetener that comes from the agave plant. It’s sweeter than sugar, so you need less of it; plus, it may be better for diabetics because of its low glycemic index(though that point is controversial). You can use any liquid sweetener instead: maple syrup (see above), rice syrup, even corn syrup or honey, if you’re not opposed to them. Or you can use granulated sugar and add a bit more water.

4:21 PM, March 04, 2007
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Just call me Orangie said…

ooh yummy. I have a carrot cardamom doughnut recipe that sounds like that also. Though I use mashed banana instead of applesauce, and they’re gluten-free

4:41 PM, March 04, 2007
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Anonymous Mark said…

Very very cool, Susan… and no added oil! Am impressed.

I would think a combination of grated summer squash would also work. Chopped nuts might be possible, too, but moisture would need adjusting.

Agave is a bit expensive and I’m glad you added some tips in comments about alternatives.

Anyway, I think you’ve a fine recipe here that can be tweaked in a couple of interesting directions (cranberries!! apples!! dates!!).

As always, thanks…

5:26 PM, March 04, 2007
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Judy said…

Great photos.

5:32 PM, March 04, 2007
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erica said…

I made these today when I saw the recipe and realized that I had all the ingredients (with a few subs), and really needed to use some of them up.

I used WW pastry flour, soy milk instead of yogurt, and walnuts instead of raisins. The muffins are good. Definitely “healthy” tasting, but in a good way that makes me feel good instead of guilty when eating them!

Picture of my muffins here: http://flickr.com/photos/43131058@N00/410399085/

5:32 PM, March 04, 2007
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David said…

You should post about home made carrot juice. If you haven’t tried it, it is absolutely the best thing in the world no matter what your taste. Start off with a bag of carrots, throw that in your juicer. You may want to just taste that, as it can be quite enjoyable. But here’s where the fun comes in, you can add almost anything you want to the mix. Apples, cranberries, celery, tomato, cabbage, lemon, grapefruit, orange, ginger, anything with a distinct taste. You can make drinks sweeter than maple syrup to extremely bitter, and everything in between.

6:59 PM, March 04, 2007
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Anonymous said…

this morning i found that i had some leftover canned pumpkin, and decided that i wanted to make muffins. when i saw this healthy recipe, it seemed like the sort of thing i was looking for. so i replaced the amount of carrots for an equal amount of canned pumpkin, and ommitted the apple sauce for fear that the batter would be too wet. the muffins turned out well!

marygrace

7:49 PM, March 04, 2007
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Candi said…

Oh yum! I love that these are healthy and they look great. The carrot and spice combo will be a sure hit with Britty too!! :P

10:32 PM, March 04, 2007
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Anonymous Emmie said…

They looks so yummy and healthy.Great thing to have if you are on diet.I would love bake some of them for myself.Thanx for sharing this healthy stuff!!Emmie

3:52 AM, March 05, 2007
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bazu said…

These look and sound so fabulous- and I have all the ingredients- I’m going to make them today! Thanks for always making even healthy things that much better!

8:31 AM, March 05, 2007
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bazu said…

p.s. in response to David’s comment, above, juicing carrots is where I get the huge amounts of shredded carrot pulp in my freezer that allow me to make these muffins! Juice and muffins… carrots just keep on giving!

8:33 AM, March 05, 2007
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Veg-a-Nut said…

These look great. I have an abundance of carrots right now and these are going to hit the spot. I also have some of the darker Agave nectar that I will try in these muffins. Thank you Susan for another awesome recipe!

9:11 AM, March 05, 2007
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Johanna3 said…

they looks so good!thanks for the recipe

11:41 AM, March 05, 2007
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The Medium/The Gluten Free Vegan said…

Gluten Free version, here we come!

12:07 PM, March 05, 2007
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bee (jugalbandi.info) said…

OMG. first it was ‘four drops sesame oil’ in the cajun tempeh, now it’s one whole tbsp. of flax seeds. she’s conspiring to make us fat.

;-)

10:44 AM, March 06, 2007
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funwithyourfood said…

I think my mom would like these muffins. She’s LOVES carrot cake and she’s always shocked when she learns it’s vegan.

Teddy

10:13 PM, March 06, 2007
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Veg-a-Nut said…

Susan, I just need to tell you that your muffins are fantastic. They are so light and moist. I will put pictures on my blog later today, but I had to compliment you. The whole family enjoyed them. I have never had a whole wheat muffing that was this light and moist. Way to go!

9:12 AM, March 07, 2007
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Anonymous S said…

I will substitute dairy yoghurt for the soy. I am wary of soy, and so is my gynecologist, because I have had a pre-cancerous condition of the uterine lining. In consultations with physicians, all have advised me to severely limit soy, if I use it at all, and to use as unprocessed soy as possible, ie) edamame not soy milk or yoghurt or soy powders etc.

Back to the recipe: I’ve used a banana bread/muffin recipe from Christine Cushing at foodtv.ca that is delicious, although yes it uses yoghurt. For the fat it uses only 2 tablespoons of canola oil.

Although I’m not a vegan or even strictly vegetarian, I appreciate your recipes very much. I know when I do choose to eat this way the recipes will be tasty and well-tested.

11:22 AM, March 07, 2007
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Anonymous GreatBigVegChallenge said…

These look delicious and I am delighted to see that you are making a carrot recipe the week that our great big vegetable challenge hits C for Carrots.
We have just tried a carrot and polenta cake recipe which was delicious – but your recipe is even healthier!
GreatBigVegChallenge

5:54 AM, March 08, 2007
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Jackie said…

I love it when things are tasty and nutritious at the same time :)

10:28 AM, March 08, 2007
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Anonymous said…

Thanks for the recipe! I just made these but substituted silken tofu for the soy yogurt and a banana for the apple sauce (because I didn’t have neither.) They turned out soft, moist and perfect!

2:13 PM, April 04, 2007
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K said…

I found this recipe randomly on Google actually. I unfortunately had to sub a lot of things since I live in a country without things like agave syrup, applesauce, or whole wheat flour, but they still turned out yummy.

I definitely recommend trying these with wild blueberry soy yogurt if you can find it in your country. It added a nice element :)

3:40 AM, April 29, 2007
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M. said…

We made these with my boyfriend who isn’t a vegetarian, but he trusts my “food sense” so he was all up to baking these for a party we went to. We did quite a bit of substituting, no agave nectar in Finland, soy yoghurt is too pricey and we didn’t have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few tablespoons of soy flour and a bit more sugar. The dough tasted wonderful, like gingerbread, and of course the whole place smelt great when they were baking.

The final result was a bit disappointing at first as we baked them in paper muffin cups and when we ate the first ones half of the stuff stuck to the cups. But we should have just been a little patient, they were just fine when they had completely cooled down. My BF found them a bit spongy, but still wants to make them again.

And they were a big hit at the party where I was probably the only vegetarian. I don’t think anyone knew they were vegan and almost no-fat. So we’ll definitely be making more in the future, especially since there’s so little work needed.

10:36 AM, May 09, 2007
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Anonymous said…

Susan, we can’t find agave nectar here in Australia, and I don’t have soy yogurt in the house cuz i don’t like any of it that I’ve found … so I tried your substitution suggestion of 3/4 c maple syrup and 1/4c soy milk. They were wonderful! Even my skeptical hubby found that he loved them! Thanks for a big hit, as many vegan muffin recipes I’ve tried have bombed. These were great!

Anna

8:09 AM, September 09, 2007
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Ksenia said…

They turned out just great! Took a little bit longer in the oven though – about 25-27 minutes.
I am so happy that I first decided to make only three muffins…I ate them all as soon as they were ready. And I am even a huge fan of muffins…But those are just DELICIOSO!!!

11:23 AM, November 20, 2007
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Anonymous Benzy said…

I just came across your site yesterday and LOVE IT! I made the pupusas last night…

My 2 year old and I got up early and made these for breakfast- we used Honey (I know, not vegan) instead of Agave and Almond Milk instead of soy yogurt but we otherwise true to the recipe… The whole house smells lovely and the muffins were moist and fluffy. I’m always looking for new lowfat muffins. Thanks so much!

8:39 AM, March 09, 2008
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Mansi Desai said…

wow, these look amazing Susan! I am so making these!!:)

4:47 PM, March 13, 2008
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mustardseed said…

Hey Susan!

Lovely muffins! But liquid sweeteners are super costly in Singapore, I only have the dry sugar. Can I still make these?

9:50 AM, April 06, 2008
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Anonymous moonwatcher said…

Hi again Susan–this is a great recipe. I made them back at Easter, and have been meaning to tell you that my son and his girlfriend loved these, K especially. She brought four home with them, and M reported, laughing, that he only got one, and K wanted me to e-mail her the link to your recipe. The next time I saw M, he was about to eat the last muffin, then said, maybe I’ll bring this home to K. She’s kind of down and in a bad mood today, and when I left the house, I told her if I found something to cheer her up, I would bring it back.” And so he brought her the last muffin. So a sweet story to go with your sweet and spicy muffins. Thanks again for all the great nurturing your recipes are providing us.

9:16 PM, April 17, 2008
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Anonymous said…

I made these yesterday and they turned out great!

9:58 AM, April 23, 2008
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Carrie said…

I just made these yesterday and they turned out great – very moist!

11:18 AM, May 03, 2008
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Anonymous said…

I’m really confused. Flavor-free soy yogurt is next to impossible to buy here without wasting tons and tons of gas driving around to all the specialty stores – which defeats one of the purposes of being vegan. I’ve never ever found fat-reduced soy yogurt. Even the flavored kinds are hard to find! You use it in almost every single baking recipe.

I know that 1/4 cup soy yogurt can be used as a binder = 1 egg. But in this recipe you also use flax seeds (1tbsp plus a little water = 1egg) PLUS you use soy yogurt. Do you intend to “replace” the binding equivalent of 2 eggs in this recipe? You recommend that soy yogurt could be replaced with a non-soy milk. Does this mean it’s *not acting as an egg replacer/binder in this recipe? Please specify when you’re using it as a binder so that I can substitute another binder for it. Please specify when it’s an ingredient adding some other property such as moisture and I’ll just add soy milk instead. Thanks!

2:44 PM, May 21, 2008
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SusanV said…

Unsweetened soy yogurt is very easy for me to get (available at a store my husband passes on his way to work every day) and because I achieve the most delicious results using it, I tend to include it a lot. Generally I use it as a fat replacer, but sometimes it’s just a generic moisture-adder (meaning it doesn’t replace anything specifically and I just thought it would taste good!) I think here you’re safe to assume it’s a moisture added and go with the non-dairy milk. When there’s no apple sauce, prune puree, or mashed banana, it’s probably acting as a fat replacer, in which case you can use apple sauce, prune puree, mashed banana or (if you don’t care about the fat) canola oil or margarine. I don’t think I usually use it as an egg replacer–I use flax and extra leavening for that.

3:00 PM, May 21, 2008
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Anonymous said…

Ah ha! At last the riddle’s answer. Thanks Susan!

7:30 AM, May 22, 2008
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Anonymous Kimberly said…

Mmmmm! These tasted great. I did everything the same except I used soy milk instead of yogurt (didn’t have any) and it turned out so yummy and moist. Thanks for another great recipe!

8:01 PM, May 24, 2008
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Mary said…

I took a double batch of these guys to work during our “Bikini Month” (healthy snacks only) and later, people complained that I hadn’t made enough! Considering that I work at a veterinary clinic in dairy country, and most of my co-workers back up at the suggestion of anything vegan, I feel this is serious praise indeed. Thanks!

1:38 PM, June 17, 2008
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Lizzy said…

These muffins are so sweet (as in nice and cute, but sweet tasting as well!) I don’t know if it was something I did or if it was just how the recipe was, but my muffins came out a bit chewy. I didn’t over mix the batter, so I don’t think it has anything to do with that. Do you have any suggestions? Your site is amazing, by the way!

8:06 PM, August 29, 2008
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Anonymous Ashley said…

These muffins are in the oven right now and they look delicious. I substituted vanilla hemp milk for the soy yogurt, and added a bit more of the spices. I can’t wait to try them!
I’m wondering though, the medium/gluten free dude, how does one make them gluten free?
Thanks Susan! Yum!

4:14 PM, September 07, 2008
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Louise said…

Hi Susan. I managed to find all of your ingredients here in New Zealand – we have an excellent organics shop that stocks both agave nectar and plain soy yoghurt. I found though that the muffins took more like 30 mins to cook and even then they were still a bit soggy on the bottom (the toothpick was not coming out clean). Once they cooled, they were no longer soggy but they are a bit chewy because of the longer cooking time. That said, they are still very delicious and my husband loved them! He has been taking them in his lunch to work.

4:36 PM, October 05, 2008
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Anonymous Re-L Cherie said…

Wow, I’m incredibly impressed with this recipe. Mine are in the oven as I type, with only 5 minutes left. The batter was delicious. I used less sugar than called for, and it still tasted sweet. Next time I might even omit the sugar altogether and just use the agave. But what’s really great about these muffins is that they actually ROSE. Everytime I’ve tried to make vegan muffins lately, they turned out chewy and gummy, and didn’t rise at all, making me restrain from serving them to others. But these are rising nicely (I actually put too much batter into each cup, and now they’re huge). I used a cheese grater to shred my carrots, so that’s an idea for anyone who doesn’t have any other method. Thank you so much!

8:50 AM, November 01, 2008
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Monica said…

Wonderful recipe. Moist, delicious muffins that rose nicely. I used half wheat flour, half unbleached flour, and soymilk instead of yogurt. Also, I used the carrot-apple pulp from my juicer for the shredded carrots.

These muffins are nutritious and at only 132 calories each, they are suprisingly filling. Thank you for the fabulous recipe.

1:23 AM, February 27, 2009
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Anonymous Jennifer said…

I am definitely going to make these.

Although I put chocolate chips in every muffin I make, i wonder if that will work??

Thanks for sharing the recipe

7:24 PM, April 19, 2009
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Meghan said…

Yum! Just made these and they turned out quite dense but still soft and delicious. Although I did use all ww flour, vanilla soygurt and whole flax seeds bc i carelessly read the recipe.lol. all in all this is the perfect get up and go muffin!

7:12 PM, June 24, 2009
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Meghan said…

oops forgot to mention I ran out of agave nectar so substituted brown rice syrup

7:13 PM, June 24, 2009
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Anonymous said…

Made these on the weekend and they are AMAZING!
Thanks so much for all of your recipes!

2:17 PM, June 30, 2009

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2 CharlieBean September 1, 2009 at 7:42 pm

My mum's doing the montignac diet (no mixing of carbs and fat) and i'm a vegan. But with a little help from this miracle blog i made one helluva feast! I made the vegetable couscous and then a fruit salad with these tasty little jewels for dessert. They turned out homagawd… this being positive. (i used entirely whole wheat flour by the by. Tasty and healthy, i could get used to this).

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3 dna January 8, 2010 at 10:11 pm

Can someone tell me if it calls for whole cloves or ground cloves. Also, have you minced the giner or are you using ground ginger?

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4 SusanV January 8, 2010 at 10:15 pm

dna, both spices are ground.

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5 Kas February 7, 2010 at 6:39 am

I make these muffins at least once a month and sometimes twice. They are a big hit at my house. Thanks for another great recipe.

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6 Pendrops March 9, 2010 at 9:09 am

Susan, I made these last night for breakfast this morning and they were amazing! I made a few substitutions based on what I had in the house. No agave, so I substituted the suggested sweeteners for 1/2 c. brown sugar. Then instead of applesauce, I used a mashed banana (very ripe). Used non-fat plain yogurt instead of soy, since I'm a lacto-ovo vegetarian. Also substituted 3/4 c. flour for 1/2 c. oatmeal and 1/4 c. wheat germ (plus a little more). Brought the finished muffins to work and everyone raved.

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7 Victoria March 18, 2010 at 6:40 pm

I LOVE this recipe and everything about it! Way to go! I found that I needed it a little sweeter, so I added a little more agave nectar and a touch of orange juice. I even added some finely shredded zucchini and it was perfect! Thank you so much! :)

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8 lovemyfamily March 31, 2010 at 9:15 pm

these were great. I added some wheat germ in it too and a little less sugar, but not too much.

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9 Sarahbear April 17, 2010 at 7:53 am

I made these, they turned out very well, except I made a few substitutions as well. (Maple syrup instead of agave, reduced the amount and added more raisins, nonfat plain yogurt instead of soy, and all whole wheat flour). Definitely something I’ll make again :)

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10 sylvia amundson April 25, 2010 at 10:11 pm

cant wait to try these-
What kind of granular sugar do you use. I sweeten with Maple syrup and agave nectar but havent found a granular sugar that isnt cane-what I understand is that all cane sugars have a high glycemic index-looking for one that doesnt that is organic-any suggestions???

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11 Pepper June 24, 2010 at 10:21 am

You might try Xylitol in place of granulated sugar. I have used it in baking and it is quite good. From what I have read it does not upset the glycemic index so is good like agave and stevia. It has kind of a cool (mint like) after taste to me. From what I can tell it is not like a splenda (which tastes terrible when baked) or other artificial sugars which I avoid using. I have read it is good for your teeth also

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12 Krista May 9, 2010 at 11:24 am

I just made these for my son’s 1st birthday “cake” and they are GREAT!! I’m adding this one to my recipe box!! Thanks Susan :)

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13 Michelle May 11, 2010 at 11:44 pm

Due to a yellow banana shortage, I found myself unable to make my regular blueberry banana muffins tonight. Having plenty of carrots, I decided to try these.
Subs: almond milk for yoghurt, maple syrup for agave, brown sugar for sugar.
Vedict: delicious. These came out moist and light. Everyone liked these, although the raisin-haters wished I had left the raisins out.

Susan, while I was making these, it occred to me that sweet potato muffins might also be good. Have you ever worked on such a vegan recipe?

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14 SusanV May 11, 2010 at 11:47 pm

Those muffins sound great! I haven’t made sweet potato muffins, but I’ve made pumpkin bread into muffins, and I would think that would be similar. If you experiment with them, please let me know how they turn out.

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15 Lucy-Gabrielle May 16, 2010 at 8:50 am

Love your recipes but they’re so hard to convert into UK measurements!

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16 Pepper June 24, 2010 at 11:46 am

Just made these and they are wonderful. Due to lack of some ingredients – Used soy milk in place of yogurt. Used honey in place of agave nectar, omitted the salt, added 2 Tbl ea wheat germ and bee pollen to the dry ingredients

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17 callah September 11, 2010 at 3:33 pm

these are SO easy and delish! I had to reblog them :)
http://callahyoga.blogspot.com/2010/09/vegan-carrot-spice-muffins.html

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18 Jennifer September 21, 2010 at 8:05 pm

Made these with my son tonight and they were great! I had to make a few subs for some ingredients I was missing – I used maple syrup instead of agave nectar and replaced the ginger and cloves with pumpkin pie spice. Super yummy!!

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19 Moon November 9, 2010 at 9:42 am

Yesterday I made these with dried cranberrys instead of raisins (and rice milk instead of yoghurt) and they were very nice! Thanks!

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20 claire mackintosh December 27, 2010 at 12:51 pm

just made this tonight!!! brilliant… a few changes though, used wholegrain spelt four, took out the dried sugar. doubled the liquid sweetener, but used sweet freedom syrup instead of agave, a sweetener made out f fruit. Only used cinnamon, and added allspice and nutmeg instead. Also rice milk but only 1/4 of a cup and doubled the amount of sultanas too! so moist!

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21 Dyan January 23, 2011 at 3:41 pm

It is almost physically painful for me to eat just one of these in a sitting. These are hands down the best muffins i have ever had.

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22 Aidee February 24, 2011 at 10:08 am

OMG! I love your recipe! I made it and it came out fantastic, they don’t look pretty though, hahaha! Anyway on my recipe I add pecans and walnuts and 2 cups of carrots I didn’t have agave nectar so I didn’t put any. I love love love them. I think I need to practice a bit more so they sexy like yours!

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23 j March 6, 2011 at 7:44 am

I substituted the Honey for Agave, (I had to melt it a bit in a pan first) and I did not even add the natural sugar OR the water at all. They were great!

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24 Marthaeo March 9, 2011 at 11:59 am

What the heck’s “white whole wheat flour?” Sounds like an oxymoron?

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25 SusanV March 9, 2011 at 12:12 pm

It’s whole grain flour made from white wheat. Here’s a link to it: http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb

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26 Azahara Ruiz July 23, 2011 at 9:47 am

I didn’t use any sugar, just a bit more agave and no water. Sadly, I didn’t have any ginger on hand, but I doubled the amount of cinnamon and they turned our fantastic.
Thanks!

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27 Azahara Ruiz July 23, 2011 at 9:49 am

*turned OUT

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28 Michelle August 17, 2011 at 11:14 am

I have to say i am absolutely obsessed with this recipe. I have made so many different version with these simple ingredients. Carrot muffins, peanut butter muffins, chocolate muffins, blueberry muffins, and strawberry banana bread muffins(: Thank you!!!!!!!!!!

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29 Linda Hane;y August 23, 2011 at 9:06 am

Please, please put the nutritional analysis in your recipes.

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30 SusanV August 23, 2011 at 9:14 am

The nutritional analysis is right at the end of the recipe!

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31 Rachel September 26, 2011 at 1:21 pm

This is a dumb question, but is it safe to assume that this would work as a bread loaf if you don’t have a muffin pan…?

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32 Gwyneth October 6, 2011 at 6:57 am

I doubled the protein in these muffins by adding 3 heaping tblsps of hemp protein in place of the same amt of flour. This recipe is the best. Definitely a keeper!

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33 Gwyneth October 6, 2011 at 7:02 am

After reading other comments (after making with the hemp protein), I realized I forgot to add the sugar altogether. Just used 1/3 cup maple syrup. The sugar is definitely not necessary. Yummy!!!

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34 Sola November 10, 2011 at 12:01 am

Yum! These look delish! I am the heaviest i have EVER been at the moment but I am terrible with junk food. So I’m going to give these a go. Also I’ve started to do a bit of juicing so I may see if I can incorporate the pulp into this (I hate wasting food!)

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35 FMossman February 26, 2012 at 11:35 am

Susan – do you think there is issue adding two scoops of vegetable protein? Will that change the denseness?

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36 Susan Voisin February 26, 2012 at 12:51 pm

Sorry–I’ve never used vegetable protein, so I don’t know for sure, but I would hesitate to mess with the ratio of wet to dry ingredients.

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37 Lena September 5, 2012 at 2:34 pm

I made these Muffins today! But only six since I didn’t have enough carrot, heh.
I omitted the flax seeds because I couldn’t find them in any store (it’s just like chia seeds, impossible to get here!). They turned out quite good, even though a tad chewy, but took 30 mins to bake and – for whatever reason – they had 40 calories more per muffin, even though I used less sugar and no flax seeds.
They also rose nicely in the oven, but “imploded” a bit as soon as I took them out. Dang D:
Could’ve been more carrot-ey, my twin sister didn’t even notice carrots in it. I think I might try again with the doubled amount of carrots or some extra apple, zucchini or carrot chunks.

Oh, and is there any chance you could weigh the ingredients for baking? I’m really having a hard time with this cup thingy.

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38 Lena September 7, 2012 at 2:21 am

Okay, the second muffins didn’t turn into muffins. They were creamy and moist inside with a tough top – but boy, they were delicious!
I changed the ingredients quite a bit and added some caramelized carrots, something I will definitely try again.

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39 Livie Leonard November 19, 2012 at 9:59 pm

I just tried this recipe as a spur of the moment thing in preparation for the office’s Thanksgiving party. I followed the recipe except for replacing the soy yoghurt with soy milk. I can’t say enough how delicious these muffins turned out. It wouldn’t surprise me if the non vegans tomorrow will be munching away on these treats without even realising they are actually having vegan treats.

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40 Laurie November 30, 2012 at 9:33 am

These are fantastic! I made them this week, increasing the spices, and using regular yogurt. They are lovely. They are healthy enough for breakfast but taste like dessert. A new breakfast staple for sure and fun treat to make for friends. Thanks for the great recipe! I blogged them here.

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41 Emeline December 17, 2012 at 6:30 am

Can I substitute the non-dairy milk for more apple juice?

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42 Kristin B. January 11, 2013 at 9:46 am

FABULOUS recipe!!!
My modifications: used low fat vanilla organic yogurt – no soy yogurt available.
Added toasted chopped walnuts.
Wasn’t sure about the shredded carrot amount because I didn’t know if it meant loosely-packed or compressed, so I compressed the carrots a bit, but not so hard that they were difficult to pop out of the measuring cup.
Added about a half teaspoon of orange oil. Will definitely do that every time I use this recipe.
Topped the muffins before baking with some snowflake-shaped sprinkles.
The batter seemed a little bit dry but I didn’t add liquid and the muffins turned out perfectly. I ended up with a dozen muffins but could easily have had 13 or 14.
These keep beautifully in the refrigerator, tightly sealed in a plastic container. They’re good for more than a week!
I’d recommend baking them 2 days before serving – the flavor has a chance to fully develop & it’s well worth the wait.

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43 Ellen February 7, 2013 at 2:24 pm

This was delicious!! I did leave out the natural sugar and only used the agave. I also added some pecans and dried cranberries.

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44 Susan February 21, 2013 at 12:46 pm

I made these muffins last week and they were so good! My kids gobbled them up. I didn’t have any soy yogurt, so used almond milk and it worked just fine! I just discovered your site recently and am so excited to try your recipes. Thank you so much!!!

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45 Paige March 14, 2013 at 8:32 am

I was looking for a ‘hearty’ muffin recipe! This is a great one! I used a few substitutions. Used mashed and cooked squash for the apple sauce, vegan sour cream for the soy yogurt, gluten free flour, added chopped walnuts and used currants instead of raisins. Yummy.

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46 Orthohawk June 17, 2013 at 2:51 pm

Still finding new treasures! Question, though: Will these recipes still work/be edible if I replace the non-dairy products with dairy products? I’m Greek Orthodox and really am vegan only during our fasting periods (which total, account for about half the year). Otherwise, I’m pretty lacto-veg (I’ve really just given up on “larval chickens” as I call eggs, lol).

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47 Susan Voisin June 17, 2013 at 3:06 pm

Probably, but since I’ve been vegan for 19 years, I’ve never made any of these recipes with dairy products, so I can’t say for sure. Maybe you could keep little boxes of non-dairy milk on hand to use when making vegan recipes? ;)

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48 Orthohawk October 9, 2013 at 7:38 pm

I tried these recently with coconut milk “yogurt” and they were wonderful. I do like almond milk over cereal even during dairy-permitted periods, and since it comes in unsweetened version, I’ll try that. I’m sure i’ll have to do an adjustment or two some time but I’ll cross that bridge when I come to it :)

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49 Gabriela January 19, 2014 at 1:40 am

I’m watching this blog from a while but it’s the first time when I try one of the recipes. I’m not a vegan but after I lost a lot of kilograms 3 years ago I try to keep my weight under control and I prefer not to eat many things that would affect it in a bad way. So I always try to find sweets that do not make me fill guilty after I eat them and this muffins looked like a good choice. I have used white and black flour, low-calories almond milk instead of soy yoghurt and a little bit of cardamom instead of ginger and less agave nectar than in the recipe. They were great, very tasty and smelled like gingerbread in the oven. Now I know I can bake muffins which are very appreciated in my home without eggs and butter full of calories. They are a good alternative for breakfast with my morning cofee. Thank you for this recipe!

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50 Michele Marie February 20, 2014 at 1:13 pm

I used coconut yogurt instead of the soy with great results. These are tasty. I don’t usually like carrot cake, but I enjoy these. And bonus – my kids go nuts for them. Thanks!

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51 Kindra March 12, 2014 at 9:26 pm

I just HAD to compliment you! The spices and moisture and flavor of these muffins are stellar! I am not vegan but because of you and blogs like yours, most of my lunches have become mostly that.

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