Soft, fluffy, and perfectly moist, these chocolate chip carrot cake muffins are one-bowl and will be ready in no-time. Not to mention, they are vegan and healthier than your average muffin.
What’s Easter if you don’t have some form of carrot cake? In my case, these chocolate chip carrot cake muffins definitely make the cut. Smothered with a creamy cashew frosting and embedded with gooey chocolate chips.
These muffins are very simple to make and prepared all in one-bowl. They are the perfect addition to your Easter brunch, or any day or time for that matter.
I have not tested these gluten-free, as they do contain whole wheat flour. However, if you do give it a go I’d love to know how they turned out!
These Chocolate Chip Carrot Cake Muffins are…
- Easy & Simple
- Fluffy, but perfectly moist
- Smothered with the creamiest cashew frosting
- Vegan and healthier than your average muffin
Soft, fluffy, and perfectly moist, these chocolate chip carrot cake muffins are one-bowl and will be ready in no-time. Not to mention, they are vegan and healthier than your average muffin.
- 1 tbsp flax seed meal
- 2 tbsp water
- 1 medium ripe banana
- ¾ cup non-dairy milk
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 ½ cups whole wheat flour
- ½ cup almond flour
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chocolate chips
- 1 cup shredded carrot
- 1 cup soaked cashews soaked in boiling water for 20 minutes.
- ½ cup non-dairy milk
- 2 tbsp maple syrup
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Preheat the oven to 350 degrees. Line a muffin tin with muffin liners. In a small bowl, combine flax seed meal and water. Set aside for 5 minutes to thicken. In a liquid measuring cup, whisk together non-dairy milk and apple cider vinegar. Let sit for 5 minutes. to curdle (this creates a vegan "buttermilk" that aids with leavening).
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In a large mixing bowl, mash ripe banana with flax egg until mostly no clumps remain. Whisk in milk mixture, maple syrup, and vanilla extract until smooth. Add flours, baking soda, spices, and salt. Using a wooden spoon or spatula, stir to combine until a thick, but pourable batter forms. Fold in chocolate chips and shredded carrots.
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Fill each muffin liner ¾ full. Bake for 28-30 minutes until toothpick inserted comes out clean. Let cool for 5 minutes before transferring to a wire cooling rack to cool completely.
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While muffins are cooling, prepare the cashew frosting. To a high-powered blender, add soaked cashews, non-dairy milk, and maple syrup. Blend until thick and creamy.
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Once muffins are cooled, top generously with cashew frosting.
