These carrot cake muffins with buttercream frosting are wonderfully sweet with a hint of cinnamon, and best of all vegan so totally dairy-free! Naturally sweetened with maple syrup. Perfectly fluffy texture with all the flavors of carrot cake, but in a convenient grab-and-go size! Great for breakfast, snack time, or any grab-and-go meal. 19g Net Carbs, 2 g Fat, 2 g Protein per serving
1½cupwhole wheat flour (use gluten free if desired)
1tspbaking soda
½tspsalt of choiceI use fine pink Himalayan
1tspground cinnamon
¼tspground ginger
¼tspground nutmeg
Mix-Ins
1cupshredded carrots or carrot pulp
¼cupchopped pecans or walnutsoptional
¼cupraisins or golden raisins optional
Vegan Sugar-Free Buttercream, Frosting
¼cupnon-dairy coconut milk
1½-2cupsSwerve confectionary sugar alternative
1cupvegan butter
½tspvanilla bean pasteor vanilla extract
Instructions
Preheat oven to 350°F
Add all wet ingredients to mixing bowl and whisk to incorporate
Add add dry ingredients to a mixing bowl and whisk to incorporate
Add dry ingredients into wet ingredients slowly and fully incorporate
Fold in shredded carrots and other desired mix-ins
Grease muffin tin and line with cupcake liners
Using a tablespoon scoop one scoop into each cupcake portion
Bake at 350°F for 25-30 minutes. Allow to cool for at least 1 hour.
Vegan Sugar-Free Buttercream Frosting
Add all ingredients into mixing bowl and whisk to desired consistency, usually around 7 minutes. If using a hand held mixer this will take much less time.
After muffins have completely cooled, apply frosting to each muffin. Allow frosted muffins to set in fridge for at least 30 minutes.