These healthy, vegan carrot pumpkin muffins are perfect for fall! Made with whole grain flour, olive oil, and zero processed sugar.
- 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 unsweetened pumpkin puree or applesauce
- ½ cup grated carrots (about 1 medium peeled carrot)
- ⅓ cup pure maple syrup
- ¼ cup extra virgin olive oil, plus more for greasing the muffin tin
- ½ teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Raw organic sugar, for sprinkling (optional)
- Preheat the oven to 350ºF. Lightly grease 8 of the 12 cups of a standard muffin tin with oil; set aside.
- In a small bowl, combine the flaxseed meal with 6 tablespoons of water. Stir and let stand 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 pumpkin puree (or applesauce), carrots, maple syrup, oil, cinnamon, nutmeg, 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 clean or 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 4 days.
- Serving Size: 1 muffin
- Calories: 196
- Carbohydrates: 30 g
- Fiber: 3.3 g
- Protein: 2.7 g
Keywords: muffins, pumpkin, carrot muffins, vegan, whole wheat