Accidental Vegan Carrot Muffins - Bake Then Eat

Accidental Vegan Carrot Muffins

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.


 

Accidental Vegan Carrot Muffins

 

Vegan or Not?

I understand there is a real debate as to whether honey is vegan or not. I have asked a couple of vegan friends and one says yes but the other says no. So I am still a little bit in the dark, I am a vegetarian but I am not a vegan. I honestly couldn’t give up cheese, its just so good! But back to these muffins;

 

Accidental Vegan Carrot Muffins

 

But if honey is an issue for you then I should imagine you could substitute the honey for maple syrup or agave nectar. I haven’t tried this but it should work as you can sub honey as a one for one with both of these ingredients.

 

Accidental Vegan Carrot Muffins

 

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!

 

Accidental Vegan Carrot Muffins

 

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.

 

Accidental Vegan Carrot Muffins

 

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 honey, 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.

 

Accidental Vegan Carrot Muffins

 

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.

 

Accidental Vegan Carrot Muffins
 
Prep time
Cook time
Total time
 
A happy accident created these moist, fruity sweet Accidental Vegan Carrot Muffins which have very little refined sugar in them. So they are tasty and healthy for you!
Author:
Recipe type: Muffins
Cuisine: American
Serves: 18 muffins
Ingredients
  • 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)
  • 160 grams runny honey (1/2 cup)
  • 120 millilitres vegan buttermilk-see note (1/2 cup)
  • 60 millilitres vegetable oil (1/4 cup)
  • 60 millilitres 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)
Instructions
  1. 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.
  2. In a large mixing bowl add in the flour, baking powder, baking soda, ground cinnamon and chia seeds and give everything a little mix.
  3. In a medium mixing bowl or large jug mix the honey, buttermilk, vegetable oil, applesauce, mashed banana grated carrot and light brown sugar together.
  4. Pour the liquid ingredients into the large bowl of flour and add in the sultanas, sunflower seeds and pumpkin seeds.
  5. With a gentle hand mix everything together until just combined.
  6. Scoop the batter into your prepared muffin tins and pop them in your hot oven for 20 minutes.
  7. 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.
  8. Leave them in their tins to cool for a few minutes then place them on a wire rack to fully cool down.
  9. Kept in an airtight tin at room temperature these muffins will last for 5 to 7 days.
Notes
1. Making your own vegan buttermilk is really easy. Just take your plant based milk. Nut ones work best like almond and hazelnut, and mix it with lemon juice, lime juice or white cider vinegar. The ratio is quite simple for every 240 millilitres or 1 cup you need to take away 1 tablespoon and replace it with 1 tablespoon of one of the above. So for this recipe as we only need 120 millilitres or half a cup. Measure out your milk take ½ tablespoon out of it and replace it with ½ tablespoon of one of the acids. I tend to use lemon juice and let it stand for 10 to 15 minutes. It will start to thicken and curdle which is what you want. Use as you would use normal buttermilk.

 

Author: Emma

Always Vegetarian and sometimes Vegan. I'm a Sugar & Banana addict. I make healthy treats when I have just inhaled my body weight in sugar!

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8 Comments

  1. Happy accidents are the best! I have definitely had my fair share of forgetting to put ingredients in a recipe. So glad this one worked out because it looks amazing! 🙂

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    • It’s great when an accident work out great but more often then not it doesn’t I was so lucky that day 😀

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  2. I have great respect for vegetarians and vegans but I know I couldn’t survive if I had to determine what is or isn’t okay according to someone else’s rules. I guess I’m too used to doing what feels right for me. 🙂

    Your carrot muffins would be a welcome addition to my coffee right now!
    Maureen Invites you to read…Bulgarian Tarator Soup (Cold Cucumber Soup)My Profile

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    • Hi Maureen, I totally agree. I’m vegetarian because meat just makes me ill to eat and it really disagrees with me. But I have been called a traitor because I occasionally eat white fish! I have no issues with meat eaters, my other half is one and I happily cook for him. But the honey issue is a funny one I love cooking with it and would find it hard to give up!

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  3. Gosh, when that happens to me, I usually have a big fat flop! Your muffins look terrific—and I love that they’re extra dense 🙂
    Liz Invites you to read…Lemon Layer CakeMy Profile

    Post a Reply
    • Hi Angie, thank you they certainly were a happy accident 😀

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