Vegan Carrot Cranberry Muffins
8 servings
60 minutes
Vegan muffins with carrot and cranberry are a vibrant blend of freshness and sweetness with a hint of tartness. This recipe, inspired by European baking traditions, embodies the spirit of healthy eating by combining wholesome ingredients into a harmonious dessert. Carrots add softness and moisture, while cranberries refresh the flavor, creating an interesting contrast. Orange juice and zest add fruity notes that enhance the aroma. These muffins are perfect for breakfast or a light snack, especially paired with a cup of herbal tea. With no eggs or dairy products, they are suitable for vegans and those with food intolerances. The simplicity of preparation makes them an excellent choice even for novice cooks. With each bite, you can feel the warmth of homemade baking crafted for enjoyment.
1
Preheat the oven to 180 degrees and grease the muffin pan with vegetable oil.
- Vegetable oil: 70 ml
2
Grate the carrot on a grater.
- Carrot: 2 pieces
3
Mix all the dry ingredients.
- Wheat flour: 1.5 glass
- Oat flour: 0.5 glass
- Sugar: 1 glass
- Baking powder (raising agent): 2.5 teaspoons
- Flax seeds (linseed): 1 tablespoon
- Salt: 0.3 teaspoon
4
In another bowl, whisk together orange juice, zest, oil, and water, then add the carrot. After that, mix both mixtures until smooth. Add the cranberry.
- Orange juice: 0.3 glass
- Grated orange zest: 2 teaspoons
- Vegetable oil: 70 ml
- Water: 0.3 glass
- Carrot: 2 pieces
- Fresh cranberries: 200 g
5
Pour the batter into molds and bake for 35-40 minutes.
6
Cool it down and serve at the table.
