Best 2 Vegan Mini Carrot Cake Muffins Recipes

Scrumptious vegan mini carrot cake muffins are a delectable treat that offers a symphony of flavors and textures. This delightful treat is perfect for any occasion, whether it be a joyful celebration or a quiet afternoon snack. They combine the classic flavors of traditional carrot cake with a modern twist, creating a culinary experience that will tantalize your taste buds. The moist carrot cake muffin base is studded with shredded carrots for a delightful crunch, while the sweet and tangy cream cheese frosting adds a creamy richness that perfectly balances the flavors. Dive into the world of vegan baking with this irresistible recipe that will leave you craving more.

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VEGAN MINI CARROT CAKE MUFFINS

Vegan Mini Carrot Cake Muffins image

Perfect mini VEGAN muffins, they are as good as regular carrot muffins or better...It's a great treat to satisfy sweetness but in the same time very very healthy.

Provided by Deyanira

Categories Quick Breads

Time 1h

Yield 12 mini muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

3/4 teaspoon baking powder
1/4 cup unsweetened applesauce
3/8 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 cup grapeseed oil
1 tablespoon honey
1 cup carrot (graded)
1/2 cup water (or crushed pineapple including juice)

Steps:

In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
Mix well.
Add nuts, raisins, or dried cranberries if preferred.
Scoop mixture into cupcake liners.
Bake at 325°F for 30 minutes or until toothpick comes out clean.
Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).

STRAWBERRY DONUT MINI MUFFINS

Strawberry Donut Mini Muffins image

If you like strawberries and donuts, then this recipe is for you! These easy-to-make mini muffins are a great anytime treat!

Provided by Kim

Categories Muffins

Time 40m

Yield 36

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup buttermilk, at room temperature
¼ cup butter, melted and cooled
1 large egg, lightly beaten
1 ½ teaspoons vanilla extract
1 cup finely chopped fresh strawberries
¼ cup butter
½ cup white sugar, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.

Nutrition Facts : Calories 76 calories, Carbohydrate 11.6 g, Cholesterol 12.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 78.7 mg

Tips:

Use a muffin tin with liners: This will help the muffins bake evenly and prevent them from sticking to the pan.
Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups about 2/3 full: This will allow the muffins to rise without overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely: This will help prevent them from breaking.

Conclusion:

These vegan mini carrot cake muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized to your liking. For example, you can add nuts, raisins, or chocolate chips to the batter. You can also top the muffins with a cream cheese frosting or glaze. These muffins are sure to be a hit with everyone who tries them!

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