Eggless carrot cake muffins (dairy free & egg free)
These eggless carrot cake muffins are a snack time favourite in our house! Choose between adding vegan chocolate chunks for a sweet treat, or raisins for a healthier (but still delicious!) option. As well as being egg free, they are also dairy free, with a nut free option.
Quick reference dietary information
Dairy, egg & soy free | nut free option | sesame free | vegan
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These tasty muffins are relatively low sugar, making them a good choice for toddlers and kids. And even a muffin can provide some good nutrition! For example, these eggless muffins contain:
- Carrots, a great source of fibre and carotenoids which, among other things, help maintain a well-functioning immune system.
- Olive oil, a helpful way to get a dose of crucial healthy fats into your child’s diet.
- Plant based milk; this recipe uses a large quantity. For optimum nutrition, make sure you choose a calcium fortified product; if it’s also iodine fortified then even better! I usually go for oat milk, but any mild flavoured plant based milk will work.
Dietary requirements
As well as being suitable for those with egg allergies, these eggless muffins are dairy free and vegan. As long as you use a nut-free plant based milk, such as oat or hemp, these are nut free as well.
5 reasons to love eggless carrot cake muffins!
- They are a fun way to sneak some extra carrots into your child’s diet! Particularly helpful if you have a fussy toddler or veg dodger.
- Eggless carrot cake muffins freeze well, so you can batch cook and keep the leftovers in the freezer. They defrost in just a few hours at room temperature.
- They are pretty adaptable, so you can switch ingredients based on what you have in. If you don’t have carrots, you can use courgette. And vegan chocolate chunks can be switched for raisins or other dried fruit.
- These muffins are nut free, so they are school lunchbox and bake sale friendly.
- They contain a lot less sugar than many muffin recipes, great if you want to give a baked treat without the sugar crash afterwards!
Equipment needed to make these muffins::
To make eggless carrot cake muffins, you will need:
- A mixing bowl and metal spoon
- A grater; I love this Oxo Good Grips grater*
- Two 6 hole muffin trays
- Cupcake cases – I always use silicone cases*. They are reusable, and I never have problems with them sticking to the muffin when it’s time for eating!
Top tips for making eggless carrot cake muffins
It’s completely possible to bake delicious egg free and dairy free muffins, but it’s also true that vegan bakes can be a bit… temperamental. There are a few little tricks that can really help your chances of success:
- Don’t over-mix; counting to 10 whilst stirring wet and dry ingredients together should be a sufficient amount of mixing. Make sure it’s well combined, but it doesn’t matter if the batter still looks a bit lumpy.
- The reason you need to work quickly is to stop the raising agents working too early; you want that all happening in the oven. So get that bake into the oven asap after mixing!
- You can also lightly tap the cake or muffin tray on the worktop before putting it into the oven, and you will see bubbles rise to the surface. This helps stop the raising agent working too soon.
For more tips, check out my post dedicated to vegan baking tips.
Eggless carrot cake muffins (dairy free and egg free)
Ingredients
- 280 g self raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 30 g brown sugar
- 1 tsp cinnamon
- 1 large carrot (peeled and grated)
- 175 ml plant based milk of your choice (choose an unsweetened and calcium fortified milk)
- 160 ml olive oil
- 50 ml maple syrup
- 1 tsp vanilla essence
- 40 g raisins or vegan chocolate, broken into small chunks
Instructions
- Preheat your oven to 180ºc / 160ºc fan and add cases to your muffin tray. I like to use silicone cases; as well as being reusable, I never have problems with them sticking to the muffin when it’s time for eating!
- Add the dry ingredients (self raising flour, bicarbonate of soda, baking powder, sugar and cinnamon) to a large bowl and stir them together until they are well combined.
- Grate your carrot and give it a really good squeeze over the sink or an empty bowl to get rid of the excess moisture.
- Mix the oat milk, oil, maple syrup and vanilla essence in a bowl or jug, then add this and the grated carrot to the dry ingredients. With vegan baking it is important to work quickly once the wet ingredients have been added. Mix it together for around 10 seconds, just enough to combine everything but being careful not to over mix; it doesn’t matter if some lumps remain.
- Then add your vegan chocolate chunks or raisins, and give the mix a brief stir through to distribute them evenly.
- Bang the bowl on the worktop and you may see some bubbles rise to the top – this stops the raising agents working too quickly. Then divide the mixture between the muffin cases and get it straight into the oven.
- Bake for around 25 minutes. Remove once they are lightly browned on top, and a skewer inserted in the middle comes out clean. Cool for 10 mins in the muffin tray and then move to a wire rack.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
If you enjoyed this recipe, you may also be interested in:
- Vegan sweet potato bread sticks
- Carrot cornbread (vegan and gluten free)
- 10 great hidden veg recipes
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