Plant-based carrot muffins

Ar you looking for a delicious muffin recipe to make over the weekend? If you are, you must try these plant-based carrot muffins.

They are easy to make and use applesauce and maple syrup for sweetness. They are perfect for a quick breakfast bite on the go.

If you’d like more breakfast ideas, head over to my post: 7 of the best ever plant-based breakfast by clicking here.

Makes 12 small muffins


2 tablespoons ground flax
5 tablespoons water
3/4 cup almond milk or other plant-based milk
3/4 cup unsweetened applesauce
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups whole-wheat flour
1/2 cup rolled oats
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup grated carrot


Preheat oven to 350 F. Place the ground flax in a small bowl and pour the water over it. Mix with a fork to incorporate and let stand for 5 minutes.

Add almond milk, applesauce, maple syrup, and vanilla extract to the bowl with the water and flaxseed mixture and mix well. In a large bowl, add flour, rolled oats, baking soda, baking powder, salt, ground cinnamon, and ground ginger. Mix well.

Pour the milk and flaxseed mixture into the large bowl with the flour. Mix until all has been incorporated. Add the grated carrot. Mix to incorporate.

Empty the mixture into the muffin moulds by filling up to 3/4 capacity. Bake 20 minutes or until a toothpick is inserted into the muffin and comes out clean.


Per muffin: Calories: 119; Fat: 1.3 g; Saturated Fat: 0.2 g; Calories from Fat: 9.3%; Cholesterol: 0 mg; Protein: 2.8 g; Carbohydrates: 25.5 g; Sugar: 10 g; Fiber: 2.9 g; Sodium 234 mg; Calcium: 99 mg; Iron: 1 mg; Vitamin C: 1 mg; Beta-Carotene: 923 mcg; Vitamin E: 1 mg; Potassium: 159 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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