This may seem like a strange title for a recipe ‘Accidental Vegan Carrot Muffins‘ but it really is the truth. These delicious vegan muffins came about by a happy accident. I was happily baking away making regular carrot muffins with eggs, when I was hugely distracted by Michael talking to me in the kitchen and as I was spooning the batter into the muffin pan I realised my mistake. I had forgotten to add the eggs into the batter. Doh!!! Too late to correct them I baked them fully expecting to have to put them in the bin. But to my utter surprise they tasted fantastic.
A little more dense then a regular muffin with eggs but still really good. The carrot, spices, raisins, pumpkin & sunflower seeds really leant themselves to a wonderful texture and flavour. Thinking about the recipe I made another little tweak, changing the cows buttermilk to almond buttermilk remade them and again they were great. Out of a possible disaster came, now one of my favourite morning treats.
Keeping it Vegan
I used maple syrup as the sweetener for these muffins, but I am sure agave nectar would work just as well.
Also as far as I can tell there is no vegan buttermilk on the market, but a quick google later and I found out you can make your own. Just like you can with regular buttermilk. Take 240 millilitres or a cup of plant based milk, I recommend either almond or hazelnut take a tablespoon of milk out of it and replace it with a tablespoon of lemon or lime juice or even white cider vinegar. Mix it and let it stand for 10 to 15 minutes. It will start to thicken and curdle. Hey presto you now have vegan buttermilk!
I have quite a lot of add ins in these little muffins. I had to add sultanas as I really wanted to go for that carrot cake feel but I also added pumpkin, chai & sunflower seeds. Apart from being super healthy for you they add a great crunchy texture.
Apart from that these muffins have very little refined sugar in them. Just a measly 50 grams / a lightly packed 1/4 cup. They have maple syrup, applesauce, mashed banana and of course carrot in them and I found this to be sweet enough, sweet enough in fact that I didn’t feel they needed any kind of glaze.
So have you ever had an accidental success in the kitchen? Forgotten a major ingredient and still everything turned out great? If so I’d love to hear about it.
- 360 grams plain (all purpose) flour (3 cups)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 20 grams chia seeds (1/8 cup)
- 120 milliliters maple syrup (1/2 cup)
- 120 milliliters vegan buttermilk-see note (1/2 cup)
- 60 milliliters vegetable oil (1/4 cup)
- 60 milliliters applesauce (1/2 cup)
- 1 medium ripe banana - mashed
- 2 medium carrots - coarsely grated
- 50 grams light brown sugar (1/4 cup - lightly packed)
- 155 grams sultanas (1 cup)
- 36 grams sunflower speeds (1/4 cup)
- 35 grams pumpkin seeds (1/4 cup)
- Preheat your oven to 200C / 400F / Gas mark 6 and lightly grease muffin pans so that you have at least 18 holes for your batter.
- In a large mixing bowl add in the flour, baking powder, baking soda, ground cinnamon and chia seeds and give everything a little mix.
- In a medium mixing bowl or large jug mix the maple syrup, buttermilk, vegetable oil, applesauce, mashed banana grated carrot and light brown sugar together.
- Pour the liquid ingredients into the large bowl of flour and add in the sultanas, sunflower seeds and pumpkin seeds.
- With a gentle hand mix everything together until just combined.
- Scoop the batter into your prepared muffin tins and pop them in your hot oven for 20 minutes.
- Check if they are baked by inserting a pick into the middle of one of the muffins and if it comes out clean they are ready. They should also be firm to the touch.
- Leave them in their tins to cool for a few minutes then place them on a wire rack to fully cool down.
- Kept in an airtight tin at room temperature these muffins will last for 5 to 7 days.