Go Back
–+ servings

Whole Wheat Oat Coconut Carrot Muffins

These vegan whole wheat oat coconut carrot muffins with wholesome ingredients offers both great flavor and nourishment to kickstart your day!
5 from 3 votes
Print Pin
Course: Breakfast, Snack
Keyword: carrot, Muffins, vegan, whole wheat
Servings: 12 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.