Vegan Apple Carrot Muffins

Vegan Apple Carrot Muffins

53 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Krista B
Recipe by  Krista B

“Vegan egg substitute is a powder that you add water to, and can be bought at most grocery stores. It is fat free, vegan and has few calories per 'egg'. If you can't find it, use 6 eggs, but remember that the fat content will go way up.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
  3. In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.
  4. Spoon batter into prepared pans.
  5. Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.

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Reviews (53)

Rate This Recipe
Noochie Mama
79

Noochie Mama

I wish this recipe had a face so I could punch it. I was in a rush, so I only read the first two reviews, neither of which mentioned the salty issue. And while my baker's instinct said that there was too much salt and baking soda in the recipe, I followed it anyways. These were so salty. If I wasn't fortunate enough to have some leftover vegan orange/cream cheese frosting in the refrigerator, they would have been inedible. A shame too, because the muffins would have been delicious if I had followed my instinct and not the recipe. How anyone who follows this recipe exactly can give it a positive review is beyond me. I give it a two because there's a lot of potential here.

Mandy
68

Mandy

5 stars for the concept, that is for sure. The carrot and apple mixture are great together! 1 star lost due to the needed tweaking. I only used 1 tsp of baking soda, and 3/4 tsp of salt - otherwise we would have tasted nothing but those two ingredients! Also, I omit the oil to cut fat, and replaced it with two small mashed bananas. These muffins turned out fabulously! Thanks so much for the recipe. :)

BETTABEAN
33

BETTABEAN

This muffin recipe is definately a keeper- however, I changed the cooking time to 400 degrees F for 20 to 25 minutes since the batter is so dense. Yet, everytime I have made these quick breads, I am quick to notice the taste of either the baking soda or baking powder; I am in the process in trying to eliminate this. I also use three bananas as my egg substitute which seems to work just fine. My advice, use the recipe as a guide and let the creative take over the rest.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 51.6 g
  • 17%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

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Apple Carrot Muffins

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