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Vegan Apple Carrot Cranberry Muffins 1

Vegan Apple Carrot Cranberry Muffins

These nutritious Vegan Apple Carrot Cranberry Muffins combine the natural sweetness of apples, the earthy goodness of carrots, and the tangy burst of cranberries. Perfect for busy mornings, after-school snacks, or a mindful dessert option, these plant-based muffins are both simple and spectacular.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine Plant-based, Vegan
Servings 12 muffins
Calories 215 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Ice Cream Scoop or 1/4-cup Measuring Cup
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 2 cups whole wheat pastry flour can substitute all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup coconut sugar or brown sugar

Wet Ingredients

  • 1/3 cup melted coconut oil or any neutral vegetable oil
  • 1/2 cup unsweetened applesauce works as egg replacement
  • 1/2 cup plant-based milk almond, oat, or soy all work beautifully
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

Mix-ins

  • 1 cup grated carrots about 2 medium carrots
  • 1 cup diced apple about 1 medium apple, Honeycrisp or Granny Smith preferred
  • 1/2 cup dried cranberries or fresh if in season
  • 1/2 cup chopped walnuts optional for added crunch and omega-3s

Optional Topping

  • 2 tablespoons rolled oats
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  • In a large bowl, whisk together the flour, baking powder, baking soda, spices, salt, and coconut sugar.
  • In a separate medium bowl, combine the melted coconut oil, applesauce, plant milk, vanilla extract, and apple cider vinegar. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Stop mixing as soon as no dry flour pockets remain.
  • Gently fold in the grated carrots, diced apple, dried cranberries, and walnuts (if using).
  • Using an ice cream scoop or ¼-cup measuring cup, distribute the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • If using the optional topping, mix the oats, coconut sugar, and cinnamon in a small bowl, then sprinkle over the muffin batter.
  • Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Rotate the pan halfway through baking for even browning.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins contain approximately 25% more fiber and 35% less sugar than traditional muffin recipes, making them a healthier alternative that keeps you fuller longer.
For a reduced sugar version: Cut the coconut sugar to ⅓ cup and add an extra ¼ cup of grated carrots for natural sweetness.
For a gluten-free option: Replace wheat flour with a gluten-free all-purpose blend plus ½ teaspoon of xanthan gum.
These muffins can be made ahead and actually improve in flavor after 24 hours as the spices meld together.

Nutrition

Calories: 215kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 6gSodium: 245mgFiber: 4gSugar: 16g
Keyword Vegan Muffins, Apple Muffins, Carrot Muffins, Cranberry Muffins, Healthy Baking
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