Carrot Cake Muffins
dairy-free breakfast
Do you love baking but are avoiding dairy? Say hello to the perfect lactose intolerant-friendly recipe! These dairy free carrot cake muffins will tantalize your taste buds and leave your kitchen smelling incredible. Inspired by classic carrot cake, these mouthwatering muffins are packed with some of the same ingredients, but with dairy-free alternatives. Not only are these dairy free carrot cake muffins healthy and delicious, but they can also be made in under 35 minutes. So don’t worry if you’re pressed for time – you can still enjoy these delectable treats. This article will take you step-by-step through the process of making the perfect dairy free carrot cake muffins.
These dairy-free carrot cake muffins are packed with all kinds of goodness. Three kinds of fruits, walnuts for protein, and a superfood veggie fill this delicious muffin to fuel your morning. For a little extra flavor and touch of sweetness, try the easy orange glaze drizzle (optional.) Makes one dozen regular sized muffins.
Follow the easy instructions here and get baking in no time with delicious results!
Let’s begin!
Ingredients:
For the muffins:
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1 3/4 cup all-purpose flour
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1 1/2 tsp ground cinnamon
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1/2 tsp ground ginger
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1 1/2 tsp baking powder
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1 tsp salt
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1/2 tsp baking soda
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3/4 cup coconut sugar (or you can substitute for regular granulated)
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1/2 cup plant butter, softened
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1/4 cup cinnamon applesauce
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1 tsp vanilla extract
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1/3 cup unsweetened vanilla almond milk
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2 large eggs
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2 large carrots, grated (about one cup)
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1 large very ripe banana, mashed
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1/2 (heaping) cup walnuts, chopped
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1/2 cup raisins
For orange glaze drizzle:
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3/4 cup powdered sugar
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1 tbsp fresh squeezed orange juice
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zest from 1/2 large orange
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1 tsp vanilla extract
How to make carrot cake muffins
Instructions:
Preheat oven to 350℉ / 176℃ and line a 12-cup, regular-sized muffin tin with paper liners or spray with non-stick cooking spray.
In a medium bowl, whisk together flour, spices, salt, baking powder and soda, then set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Add applesauce, eggs, vanilla extract and almond milk, then mix on medium speed until well blended, about 1-2 minutes.
Add flour mixture and mix on low for 20 seconds, then increase speed to medium and continue mixing for one more minute.
Fold in carrots, banana, walnuts and raisins until evenly incorporated.
Fill each muffin cup with a 1/3 cup amount of batter. (Muffin cups with be almost full.)
Bake for 20-23 minutes or until wooden toothpick inserted comes out with a few moist crumbs.
Cool on rack for 2-3 minutes, then remove muffins and cool completely.
How to make simple orange glaze
To make the optional Orange Glaze Drizzle:
Combine all glaze ingredients in a medium bowl and whisk until smooth. Drizzle over top of muffins with spoon.
Enjoy!
💜Julie
Carrot Cake Muffins
Ingredients
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp Origine Organic Ground Cinnamon
- 1/2 tsp ground ginger
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup Origine Organic Coconut Sugar
- 1/2 cup plant butter softened
- 1/4 cup cinnamon applesauce
- 1 tsp Origine Vanilla Extract
- 1/3 cup unsweetened vanilla almond milk
- 2 large eggs
- 2 large carrots grated (about one cup)
- 1 large very ripe banana mashed
- 1/2 heaping cup walnuts, chopped
- 1/2 cup raisins
- 3/4 cup powdered sugar
- 1 tbsp fresh squeezed orange juice
- zest from 1/2 large orange
- 1 tsp Origine Vanilla Extract
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Preheat oven to 350℉ / 176℃ and line a 12-cup, regular-sized muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, spices, salt, baking powder and soda, then set aside.
- In a large bowl, cream together butter and coconut sugar until light and fluffy.
- Add applesauce, eggs, vanilla extract and almond milk, then mix on medium speed until well blended, about 1-2 minutes.
- Add flour mixture and mix on low for 20 seconds, then increase speed to medium and continue mixing for one more minute.
- Fold in carrots, banana, walnuts and raisins until evenly incorporated.
- Fill each muffin cup with a 1/3 cup amount of batter. (Muffin cups with be almost full.)
- Bake for 20-23 minutes or until wooden toothpick inserted comes out with a few moist crumbs.
- Cool on rack for 2-3 minutes, then remove muffins and cool completely on rack.
- Combine all glaze ingredients in a medium bowl and whisk until smooth. Drizzle over top of muffins with spoon.
Carrot Cake Muffins
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and line a 12-cup, regular-sized muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, spices, salt, baking powder and soda, then set aside.
- In a large bowl, cream together butter and coconut sugar until light and fluffy.
- Add applesauce, eggs, vanilla extract and almond milk, then mix on medium speed until well blended, about 1-2 minutes.
- Add flour mixture and mix on low for 20 seconds, then increase speed to medium and continue mixing for one more minute.
- Fold in carrots, banana, walnuts and raisins until evenly incorporated.
- Fill each muffin cup with a 1/3 cup amount of batter. (Muffin cups with be almost full.)
- Bake for 20-23 minutes or until wooden toothpick inserted comes out with a few moist crumbs.
- Cool on rack for 2-3 minutes, then remove muffins and cool completely on rack.
- Combine all glaze ingredients in a medium bowl and whisk until smooth. Drizzle over top of muffins with spoon.
