Vegan Shredded Carrot and Apple Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 2¼ cups whole wheat pastry flour or white wheat flour
  • ½ cup sugar
  • 1 Tbsp baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • 1¼ cups unsweetened almond milk
  • 1½ cups grated carrots (about 3)
  • ⅓ cup grated apple (about 1)
  • ¼ cup olive oil
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts
  1. Preheat oven to 375 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well-combined. In a smaller bowl, whisk together the almond milk, carrots, apple, oil, lemon juice, and vanilla extract until well-combined.
  3. Pour the wet ingredients into the dry and mix until nearly incorporated. Fold in the chopped walnuts. Using a ⅓ cup scoop, fill each muffin well ¾ths-full.
  4. Bake for 18-20 minutes or until golden and an inserted toothpick is cleanly removed. Cool for 15 minutes before removing from the muffin tin.
Recipe from Thug Kitchen
Possible tweaks to add a bit of sweetness: replace half the almond milk with applesauce and/or add ½ cup raisins (in addition to the walnuts or replacing)
Nutrition Information
Serving size: 1 muffin Calories: 201 Fat: 8.2 Carbohydrates: 29.3 Sugar: 10.5 Sodium: 248 Fiber: 3.6 Protein: 1.0 Cholesterol: 0
Recipe by Prevention RD at