"Vegan egg substitute is a powder that you add water to, and can be bought at most grocery stores. It is fat free, vegan and has few calories per 'egg'. If you can't find it, use 6 eggs, but remember that the fat content will go way up." — Krista B
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2 1/2 cups
finely grated carrots
apples - peeled, cored and shredded
egg replacer (dry)
1 1/4 cups
5 stars for the concept, that is for sure. The carrot and apple mixture are great together! 1 star lost due to the needed tweaking. I only used 1 tsp of baking soda, and 3/4 tsp of salt - otherwise we would have tasted nothing but those two ingredients!
Also, I omit the oil to cut fat, and replaced it with two small mashed bananas. These muffins turned out fabulously! Thanks so much for the recipe. :)
I wish this recipe had a face so I could punch it. I was in a rush, so I only read the first two reviews, neither of which mentioned the salty issue. And while my baker's instinct said that there was too much salt and baking soda in the recipe, I followed it anyways. These were so salty. If I wasn't fortunate enough to have some leftover vegan orange/cream cheese frosting in the refrigerator, they would have been inedible. A shame too, because the muffins would have been delicious if I had followed my instinct and not the recipe. How anyone who follows this recipe exactly can give it a positive review is beyond me. I give it a two because there's a lot of potential here.
This muffin recipe is definately a keeper- however, I changed the cooking time to 400 degrees F for 20 to 25 minutes since the batter is so dense. Yet, everytime I have made these quick breads, I am quick to notice the taste of either the baking soda or baking powder; I am in the process in trying to eliminate this. I also use three bananas as my egg substitute which seems to work just fine. My advice, use the recipe as a guide and let the creative take over the rest.
I work for program that provides healthy snacks to students in elemantary school. These muffins worked great! I decreased the salt and used 3 mashed bananas instead of the eagg replacer. The kids love these. I made them into mini muffins and was able to get about 72.
Thanks for this great recipe. I love the muffins and they are the perfect snack for my todders, who can't have dairy or eggs right now! The only changes I made was to use 1 c. of whole wheat flour and 1.5 c. of white flour. I cut the salt to 1 1/2 tsp. as other reviews said they found them to be salty and I cooked them at 400 degrees for 20 min. I will be making these often!!
Whenever someone says vegans eat nothing nice - shove one of these delicious muffins in front of their face and they'll shut up! They are easy, quick and delicious.
This is one of the best muffin recipies I have ever made! And the best part is that it's vegan! They are moist and delicious. I made smaller muffins so I got 24 instead of 12.
For a good for you muffin that still tastes good this recipe is great. I did cut the salt down by half, add a little more applesauce and a little less oil, and replace 1/2 cup flour with whole wheat flour. They turned out great and very moist. Also an easy way to sneak in some fruit and veggies for my 3 year old. I will be making these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Apple Carrot Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 44
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