Delicious maple carrot muffins with a sweet streusel topping. These muffins are lightly sweetened with maple syrup and are perfectly moist thanks to carrots and applesauce. They also happen to be vegan!
They’re here! The muffins you’ve all been waiting for! Or at least that’s what I tell myself.
I shared these muffins on Instagram stories weeks ago when they were still in the testing phase and I’ve been getting messages about them ever since. And now they’re finally here!
These maple carrot muffins are vegan (see notes) and can be made with whole wheat or white flour. I haven’t tried any gluten-free options yet, but if you try it, let me know in the comments!
How to Make Maple Carrot Muffins
These muffins are very basic as far as muffins go. All you need to do is combine the dry ingredients in a bowl and the wet ingredients in a different bowl. Fold the wet mixture into the dry mixture and you have your muffin batter!
You can also top these muffins with a 4-ingredient streusel topping. This is optional, but recommended. It adds a little more sweetness and flavor to the recipe. It’s good, I promise. The streusel takes less than 2 minutes to prepare. Just combine the dry ingredients, then cut the butter into the mixture until you get a slightly wet crumble. You can use a fork or your hands. Sprinkle it on top of your muffins before baking.
Bake the muffins for 20 minutes and you’re done.
Notes on the Recipe
- It’s important to measure the flour using a spoon and level method. If you scoop the flour using the measuring cup, you will end up using more flour than needed. I added more notes on this in the recipe.
- I used maple syrup and applesauce that were stored in the refrigerator. If using these ingredients at room temperature, it may or may not affect the final result.
- You can try adding raisins, chopped dates or walnuts in the batter if desired.
- Not all brown sugar is vegan. If you want this recipe to be vegan, make sure to use vegan brown sugar.
- This recipe makes 9 muffins. I just used my 12 muffins pan and left 3 tins empty.
Watch How to Make the Recipe
Maple Carrot Muffins with Streusel Topping
- 1 1/2 cup all-purpose flour (white or whole wheat), spoon and level
- 1 teaspoon cinnamon, ground
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon (pinch) nutmeg, ground
- 1 cup carrots, peeled and finely shredded (about 1 large)
- 1/2 cup applesauce, unsweetened
- 1/4 cup maple syrup
- 1/4 cup olive oil or light tasting oil
- 1/4 cup plant-based milk (I tried soy and oat)
- 1 teaspoon vanilla extract
Streusel Topping (Optional)
- 2 tablespoons all-purpose flour (white or whole wheat)
- 2 tablespoons brown sugar
- 1 tablespoon vegan butter
- 1/4 teaspoon cinnamon, ground
- Preheat oven to 350F. Lightly grease a muffin pan (this recipe makes 9 muffins, but you can use a 12 muffin pan). Set aside.
- Combine all the dry ingredients in a large mixing bowl. Set aside.
- Add all the wet ingredients in a different medium mixing bowl. Whisk together until combined.
- Transfer the wet mixture to the dry mixture. Fold the wet ingredients into the dry ingredients until combined. Don't overmix. Mix until there is no big pockets of flour remaining. The mixture will be thick.
- Spoon the batter into the prepared muffins tins. Set aside.
- Prepare the streusel (if using): In a small bowl, mix the flour, brown sugar and cinnamon together. Add the cold vegan butter and using a fork, cut the butter into the dry mixture until you get a slightly wet, small crumble.
- Sprinkle the streusel on top of the unbaked muffins. You don't need to use all the streusel.
- Bake the muffins for 20 minutes at 350F.
- Let cool for at least 5 minutes (this avoids crumbling). Once completely cooled, you can store them in an airtight container at room temperature for up to 4-5 days. They're best served fresh.
If you make these maple carrot muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!