1-Bowl Healthy Carrot Cake Muffins (Oil-Free, Refined Sugar Free!)
Makes 12 Muffins
With anti-inflammatory, antioxidant-rich spices, and no oil or refined sugar, these healthy yet delicious muffins are moist, fluffy, and the easiest ones you’ll ever make!
1 ½ cups white flour
½ tsp salt
1 tbsp baking powder
1 tbsp cinnamon
¼ tsp nutmeg
¼ cup raisins
¼ cup pumpkin seeds
½ cup chopped walnuts
1 cup shredded or grated carrots, about one large carrot
¾ - 1 cup coconut sugar
¼ cup applesauce
¼ cup vegan yogurt (plain or vanilla)
¼ cup aquafaba ( chickpea liquid)
2 tsp vanilla
Preheat oven to 350 degrees Fahrenheit, grease or line a standard 12-cup muffin tray.
In a large bowl, whisk together dry ingredients. Add wet ingredients one at a time, starting with carrots and ending with vanilla. Mix until everything is combined and a batter has formed.
Using an ice cream scoop, transfer batter to muffin tray, filling each cup ¾ full. Bake for 25 to 30 minutes, or until muffins have puffed up, are golden brown, and a toothpick inserted into the center of one comes out mostly clean.
Let muffins cool for at least 15 minutes in trays before transferring to cooling racks.
For both the applesauce and vegan yogurt, you can use sweetened or unsweetened.
These muffins are so customizable, use whatever add-ins you like! The ones listed in the ingredients are just some I’ve found to work well with these muffins, but I’m sure cranberries, chocolate chips, pecans, etc. would be amazing in these as well!