Delicious Carrot Apple Muffins topped with Chopped Walnuts

imageGee, the last couple of weeks have been fun, but also somewhat hectic. I don’t know what it is about Christmas, but it stresses everybody out. I tried to avoid all the stress by spending some quality time in the kitchen.

Recently, I bought a ton of apples because I wanted to try various apple recipes. One of the first recipes I tried was this one for vegan carrot apple muffins. These sweeties have a light and fluffy texture and are packed with beta carotene-laden carrots and heart-healthy apples. Allspice & Co. give these beauties an extra oomph and inspire your taste buds to do the robot. Press play and get baking!


Serving: 12 muffins


  • 1.5 flax eggs (1.5 tablespoons ground flax seeds and 4 tablespoons water)
  • 1 mashed banana
  • 1/4 cup maple syrup
  • 1-2 teaspoons vanilla extract
  • 1/2 cup applesauce
  • 1/4 cup vegetable margarine
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 cup non dairy milk + 1 teaspoon apple cider vinegar
  • 1 cup grated carrots – be generous!
  • 2/3 cup rolled oats
  • 1.5 cups spelt flour
  • 1/4 cup chopped walnuts


  1. Preheat oven to 190 °C.
  2. Prepare your muffin tins with liners.
  3. Mix flax seeds and water in a large bowl and let mixture rest for roughly 5 minutes.
  4. Add mashed banana, maple syrup and vanilla extract and whisk to combine.
  5. Add applesauce, margarine, brown sugar, salt, baking soda, cinnamon, allspice and mix all ingredients together until well-combined.
  6. Add milk (combined with vinegar) and give mixture a quick mix.
  7. Add grated carrots and quick mix.
  8. Add oats and flour and mix to combine.
  9. Divide mixture evenly among 12 muffin tins and fill up to the brim. Top each with chopped walnuts.
  10. Bake for roughly 30 minutes or until golden-brown. Do the toothpick test to check for doneness: poke toothpick in center of muffin; if it comes out clean, then your masterpieces are ready to leave the oven.
  11. Once out of oven, let muffins set in pan for approximately 15 minutes.
  12. Remove from pan and let them cool off completely to prevent any of the goodness from sticking to the wrapper.
  13. Once cooled, store either in an air tight container or freeze to keep fresh.
  14. Enjoy!

I have the following soundtrack on repeat at the moment. Such a great track!

Suggested Kitchen Soundtrack


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