These vegan whole wheat oat coconut carrot muffins with wholesome ingredients offers both great flavor and nourishment to kickstart your day! Add a muffin to your kids lunch box or serve as an after school snack.
About these muffins
If you are looking for the best breakfast idea, your search is over. Let me tell you why you should make these muffins.
These muffins use whole grains. No fillers! Nunca! 100% whole wheat and rolled oats give the structure and flavor. These two grains make a great choice to start your day healthy and with fuel.
This muffin provides phenomenal nutrition. The ingredients speak for the nutritional profile. Each and every ingredient gives wholesome nutrition.
The protein content also makes this a great choice. Proteins from wheat, oats, nuts, flaxseed, and chia give a great profile of amino acids, the building blocks for proteins.
Finally, these muffins have phenomenal flavors! The sweet carrots, raisins, almond milk, vanilla, and Selefina Spices cinnamon - mmmmmph, every bite is amazing!
I received samples from Taylor & Colledge, Selefina Spices, and Melissa's Produce in the process of recipe development, and the views expressed are mine alone. This recipe used Melissa's Produce carrots, Selefina Spices Cinnamon, and Taylor & Colledge Vanilla extract paste. These products are of very high quality and give phenomenal flavors to the food made with them. If you haven't tried, now it is the time to hop on to their website and order. Also, search the blog for recipes using these products.
Ingredients
The following ingredients are required to make these heart healthy whole wheat oat coconut carrot muffins:
Whole wheat flour - Any brand of whole wheat flour can be used. This forms the base of the muffins
Rolled Oats - Oats are my favorite grain and they are heart healthy. Rolled oats work in this recipe. Do not replace it with steel cut oats as it requires a longer duration of cooking and may not work in this recipe.
Coconut flour - A little goes a long way adding hints of nutty flavor.
Salt - Adds flavor
Baking soda and baking powder - Leavening agent used.
Oil - Any neutral oil can be used. For a flavor boost, add coconut oil.
Carrots - Shredded carrots work in this recipe.
Aquafaba - Acts as binder
Flaxseed and chia seeds - Acts as binders, egg-substitute, and adds to the proteins.
Walnuts - Gives the crunchy bite, enhances flavor and proteins.
Unsweetened Coconut flakes - Adds to the extra coconut flavor.
Raisins - Iron rich raisins provide good nutrition and give a sweet bite here and there.
Almond milk - Any plant based milk can be used. I prefer the flavors of almond milk in this recipe. Coconut milk would give extra dimension to the flavors.
Selefina Spices Cinnamon - Carrots and cinnamon are perfect pairs and this gives a warm flavor to these muffins.
Taylor & Colledge Vanilla - The vanilla extract paste gives a beautiful vanilla hint and aroma. Substitute with regular vanilla if you can't find this in your region.
Brown sugar - Sweetens the muffins. The sweetness is just right for me. If you prefer extra sweet, add a couple more tablespoons.
Is this recipe vegan?
Yes. This recipe uses plant based milk, oil, and also vegan friendly organic brown sugar.
Storage
These muffins are great to keep outside for 1-2 days if you are in cooler climatic conditions. These stay great for 5-6 six days in the refrigerator. Just pop them in the microwave for a quick 10 second run, or warm them in the toaster/regular oven.
Muffin Monday
Today is the final Monday of the month and we share tasty muffin recipes in our #MuffinMonday group. This vegan, heart healthy muffin loaded with nutrition that screams Spring flavors is my share for the event. Make these muffins for your Spring breakfast/brunch celebrations, and these will find a regular spot in your weekly menu. Check the links for more muffin recipes from fellow bloggers.
- Bacon and Whiskey Maple Muffins from A Day in the Life on the Farm
- Buttermilk Sourdough Cornbread Muffins from Food Lust People Love
- Chocolate Chip Banana Muffins from Jolene's Recipe Journal
- Heart Healthy Coconut Carrot Muffins from Magical Ingredients
- Sourdough Chocolate Chunk Muffins from Zesty South Indian Kitchen
- Vanilla White Chocolate Chunk Muffins from Karen's Kitchen Stories
More Carrot Recipes
Carrots are an amazing vegetable. Theis muffin, Carrot Cinnamon Rolls, and Vegan Whole Wheat Carrot Banana Bread are great ideas for breakfast. Try these Carrot Stuffed Carrot Buns if you prefer a tasty savory breakfast or a perfect tea time snack for late evening.
Turn your ordinary carrots to delicious appetizers - carrot Fries. Spicy Vegan Carrot Dip is great to serve for appetizer with breads or veggies. Carrot Slaw can be a side or a healthy snack. Carrot ginger soup and Carrot Red Pepper Soup are great ideas for scrumtious soup for lunch or dinner.
Last but not the least, carrots are'nt meant for just carrot cake. For desserts, here are my suggestions:
Oatmeal Carrot Halwa Icecream Sandwiches
Vegan Carrot Almond Rice Kheer
Whole Wheat Oat Coconut Carrot Muffins
Ingredients
- 1 cup Whole Wheat flour
- ¾ cup Rolled Oats
- 3 tbsp Coconut flour
- ¼ tsp Salt
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ⅔ cup Brown sugar
- 1 cup Almond milk
- 3 tbsp Aquafaba
- ¾ tsp Cinnamon powder
- ¾ tsp Vanilla extract paste
- ½ cup Unsweetened desiccated coconut
- ½ cup Raisins
- ½ cup Walnuts chopped
- 1 cup Carrots shredded
- 1 tbsp Flaxseed powder
- 1 tbsp Chia seeds
Instructions
- Preheat the oven to 350℉
- To a bowl, add the flaxseed powder, chia seeds and half cup almond milk, and let it gel for 15 minutes.
- Add the whole wheat flour, rolled oats, coconut flour, cinnamon powder, baking powder, baking soda to a bowl.
- Add the soaked flaxed seed and chia seed mixture to a bowl, remaining Almond milk, aquafaba, brown sugar, and vanilla extract paste.
- Mix well until it is combined.
- Add the mix ins, fold in completely.
- Pour it into lined and sprayed muffin tins.
- Bake for 18-19 minutes at 350℉, until brown. Cool the muffin after removing from the oven.
- Serve warm.
Swathi says
Heart healthy carrot coconut muffins looks delicious perfect breakfast idea.
Swathi says
Heart healthy carrot coconut muffins looks delicious perfect breakfast idea.
Stacy Rushton says
Those are chock full of good things! How can they not be delicious!
A Day in the Life on the Farm says
These are calling to me Radha.
Jolene says
These will be perfect for Easter morning!
Jolene says
These will be perfect for Easter morning!
Jolene says
These will be perfect for Easter morning!
Christy G says
Yum. I’ll have to make these for my daughter when she comes to visit.
Kalyani says
How delicious are these muffins! Full of flavour and an amazing flavour profile with those toasted walnuts.. instantly bookmarkin to try! love that its eggfree too
Mayuri Patel says
Love this recipe of these wholesome, nutritious and delicious breakfast muffins. Would love to grab one off the screen. I'll try out this recipe using maple sugar.
Priya Srinivasan says
That's a hearty muffin with carrots. Never baked with aquafaba, texture looks brilliant! Bookmarking to try!
magicalingrdnts says
They are! Thanks Priya!