Whole Wheat Carrot Walnut Muffins

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Whole Wheat Carrot Muffins

by Tiffany Pidruchny

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These healthy whole wheat vegan carrot muffins are so moist and delicious that no one would believe that they are made without the use of refined sugar or white flour. Pure maple syrup lends the perfect sweetness and the combination of cinnamon, ginger, nutmeg and cloves creates the perfect amount of spice!

Whole Wheat Carrot Walnut Muffins

Recipe by Live. Learn. Love. Eat.; Yield: 24 muffins


  • 3 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 3 teaspoons ground cinnamon
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 1/4 cup pure maple syrup
  • 1 cup sunflower oil
  • 1/3 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons vanilla
  • 2 cups shredded carrot (about 3 medium carrots)

Cooking Directions

  • Preheat the oven to 350°F and line two muffin pans with 24 paper baking cups. In a large mixing bowl combine the flour, baking powder, baking soda, sea salt and spices. Add the chopped walnuts. In a separate smaller mixing bowl, whisk together the maple syrup, sunflower oil, applesauce, milk and vanilla. Add the shredded carrot to the wet ingredients as well. Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined, being careful not to over mix the batter. Pour the batter into the baking cups, filling each muffin cavity 3/4 of the way full. Repeat to make 24 muffins. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.

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