Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Vegan Carrot Bran Muffins or Bread Mattie

Written by Mattie    
 
4.7 (3)
2
Add Media
Write Review
Vegan Carrot Bran Muffins or Bread

This Vegan Carrot Bran Muffin recipe features carrots which lend sweet, buttery notes. These flavors are further enhanced by just the right amount of molasses and your choice of wheat germ, wheat bran or oat bran. Raisins are added for additional sweetness and flavor depth and a touch of vanilla extract ties the flavors together into a dense and hearty muffin.

Find more Healthy recipes on Veganbaking.net

Vegan Carrot Bran Muffin Recipe

¾ cup non-dairy milk
2 Tablespoons Egg Replacer Powder
1 teaspoon apple cider vinegar

1 cup whole wheat flour
½ cup all-purpose flour
1 ½ cups wheat germ, wheat bran or oat bran
1 ½ teaspoons baking powder
½ teaspoon baking soda

1 ½ cups shredded carrot (about 3 medium sized carrots)
½ cup sugar
½ cup vegetable oil
3 Tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon salt

1 cup raisins

1) Curdle your non-dairy milk

Preheat your oven to 325F (163C). In a medium bowl, whisk together non-dairy milk, Eggless Binder Powder and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the whole wheat flour, wheat germ, wheat bran or oat bran, baking powder and baking soda. 

3) Prepare your carrots

Shred the carrots and set aside. 

4) Whisk together the flavor building ingredients

In a medium size mixing bowl, whisk together the shredded carrots, sugar, vegetable oil, molasses, vanilla extract and salt.  Whisk in the non-dairy milk, Eggless Binder Powder and apple cider vinegar mixture.

5) Build the batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the raisins.

6) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed.  Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 1 loaf or 6 to 8 muffins of Vegan Carrot Bran Muffins.


Get a price on the Muffin Pan I Recommend at Amazon.




Creative Commons Attribution-Share Alike 3.0 Unported



 

User reviews

Average user rating from: 3 user(s)

Rating 
 
4.7  (3)
Already have an account?
Ratings (the higher the better)
  • Rating
Other Info
Comments
Please enter the security code.
This is a good recipe, thanks! I will make it again but with a couple small changes: I found it a bit too sweet, not surprising really since carrots, sugar and molasses all add sweetness. Next time I will use only one-quarter cup of sugar. The other changes that I made the first time around are routine for me: I used one-quarter cup of oil because you don't really taste the additional oil and it just adds calories, and I used a flax egg.
Rating 
 
4.0
Reviewed by NeverDoubt September 26, 2014

This is a good recipe, thanks! I will make it again but with a couple small changes: I found it a bit too sweet, not surprising really since carrots, sugar and molasses all add sweetness. Next time I will use only one-quarter cup of sugar. The other changes that I made the first time around are routine for me: I used one-quarter cup of oil because you don't really taste the additional oil and it just adds calories, and I used a flax egg.

Was this review helpful to you? 
I served these to 3 carnivores who could not believe they were vegan! I added generous dash of ground cinnamon and ginger. YUM! I will be making these every 12 days to have a healthy quick on hand breakfast. THANKS for a great recipe!
Rating 
 
5.0
Reviewed by Marie June 26, 2013

Outrageously Good!

I served these to 3 carnivores who could not believe they were vegan! I added generous dash of ground cinnamon and ginger. YUM! I will be making these every 12 days to have a healthy quick on hand breakfast. THANKS for a great recipe!

Owner's reply

So great these muffins worked well for you and the 'vores Marie! Thanks for sharing!

Was this review helpful to you? 
i will definately check this out as well, looks great!
Rating 
 
5.0
Reviewed by rennt August 27, 2012

delicious!

i will definately check this out as well, looks great!

Was this review helpful to you?