These healthy vegan carrot pumpkin muffins are perfect for fall! They’re made with whole grain flour, olive oil, and zero processed sugar.
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 2 tablespoons flaxseed meal (ground flaxseeds)
- 1 ½ cups whole wheat pastry flour (all-purpose works too)
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup North Coast Pumpkin Spiced Apple Sauce (*See Note for substitution)
- ½ cup grated peeled carrots (about 1 medium carrot)
- ⅓ cup pure maple syrup
- ¼ cup extra virgin olive oil, plus more for greasing the muffin tin
- Turbinado sugar (raw sugar), for sprinkling (optional)
- Preheat the oven to 350ºF. Lightly grease a muffin tin with oil; set aside.
- In a small bowl, combine the flaxseed meal with 6 tablespoons of water. Stir and let sit while you prep the rest of the ingredients. (The mixture should thicken and become slightly gelatinous – this is known as a “flax egg.”)
- In a large bowl, whisk together the flour, baking soda, and salt. In a separate bowl, stir together the applesauce, carrots, maple syrup, oil, and flaxseed mixture. Add the wet ingredients to the dry ingredients and stir just until combined.
- Divide the batter among 8 of the prepared muffin cups and sprinkle with sugar, if using. Bake until the muffin tops look dry and a tester inserted into the center of a muffin comes out with a few crumbs, about 25 minutes. Cool completely before serving. Store the muffins in an airtight container in a cool dry place for up to 5 days.