Delicious maple carrot muffins with a sweet streusel topping. These muffins are lightly sweetened with maple syrup and are perfectly moist thanks to carrots and applesauce. They also happen to be vegan!
My favorite muffin recipe, topped with a sweet streusel topping. Because every muffin is better with a streusel topping. These maple carrot muffins are vegan and can be made with whole wheat or white flour. I haven’t tried any gluten-free options yet, but if you try it, let me know in the comments!
These muffins are very basic as far as muffins go. All you need to do is combine the dry ingredients in a bowl and the wet ingredients in a different bowl. Fold the wet mixture into the dry mixture and you have your muffin batter!
You can also top these muffins with a 4-ingredient streusel topping. This is optional, but recommended. It adds a little more sweetness and flavor to the recipe. It’s good, I promise. The streusel takes less than 2 minutes to prepare. Just combine the dry ingredients, then cut the butter into the mixture until you get a slightly wet crumble. You can use a fork or your hands. Sprinkle it on top of your muffins before baking.
Bake the muffins for 20 minutes and you’re done.
Notes on the Recipe
It’s important to measure the flour using a spoon and level method. If you scoop the flour using the measuring cup, you will end up using more flour than needed. I added more notes on this in the recipe.
I used maple syrup and applesauce that were stored in the refrigerator. If using these ingredients at room temperature, it may or may not affect the final result.
You can try adding raisins, chopped dates or walnuts in the batter if desired.
Not all brown sugar is vegan. If you want this recipe to be vegan, make sure to use vegan brown sugar.
This recipe makes 9 muffins. I just used my 12 muffins pan and left 3 tins empty.
Delicious maple carrot muffins with a sweet streusel topping. These muffins are lightly sweetened with maple syrup and are perfectly moist thanks to carrots and applesauce. They also happen to be vegan!
Course Dessert
Cuisine vegan
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 9
Ingredients
Dry Ingredients
1 1/2 cupall-purpose flour(white or whole wheat), spoon and level
1teaspooncinnamon,ground
3/4teaspoonbaking soda
1/4teaspoonfine grain sea salt
1/8teaspoon (pinch)nutmeg,ground
Wet Ingredients
1cupcarrots,peeled and finely shredded (about 1 large)
1/2cupapplesauce,unsweetened
1/4 cupmaple syrup
1/4cupolive oil or light tasting oil
1/4cupplant-based milk(I tried soy and oat)
1teaspoonvanilla extract
Streusel Topping (Optional)
2tablespoonsall-purpose flour(white or whole wheat)
2tablespoonsbrown sugar
1tablespoonvegan butter
1/4teaspooncinnamon,ground
Instructions
Preheat oven to 350F. Lightly grease a muffin pan (this recipe makes 9 muffins, but you can use a 12 muffin pan). Set aside.
Combine all the dry ingredients in a large mixing bowl. Set aside.
Add all the wet ingredients in a different medium mixing bowl. Whisk together until combined.
Transfer the wet mixture to the dry mixture. Fold the wet ingredients into the dry ingredients until combined. Don't overmix. Mix until there is no big pockets of flour remaining. The mixture will be thick.
Spoon the batter into the prepared muffins tins. Set aside.
Prepare the streusel (if using): In a small bowl, mix the flour, brown sugar and cinnamon together. Add the cold vegan butter and using a fork, cut the butter into the dry mixture until you get a slightly wet, small crumble.
Sprinkle the streusel on top of the unbaked muffins. You don't need to use all the streusel.
Bake the muffins for 20 minutes at 350F.
Let cool for at least 5 minutes (this avoids crumbling). Once completely cooled, you can store them in an airtight container at room temperature for up to 4-5 days. They're best served fresh.
Notes
It’s important to use the spoon and level method to measure flour. To do this, take a spoon to scoop the flour and add it to a measuring cup. Take the back of a knife to scrape and level the top. If scooping the flour directly with the measuring cup, you will end up using more flour than the recipe requires.Not all brown sugar is vegan. To make this recipe vegan, be sure to use vegan brown sugar. Coconut sugar may work as well, but I have not tested it.Use cold butter that was stored in the refrigerator. It’s also important to note that I used maple syrup and applesauce that were stored in the refrigerator. The result may be different if using these ingredients at room temperature.You can add more cinnamon to taste if desired. A pinch of ground clove may be good as well.You can also try adding chopped walnuts, dates and/or raisins in the batter if you’d like, though I haven’t tried it.
If you make these maple carrot muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
These turned out amazing, thoroughly enjoyed. Fun and satisfying to put together, and the streusel topping adds a lovely buttery crunch to the top of the muffin! Thanks for the recipe :)
Thank you so much Hollie! And no problem at all, I'm so happy you liked them. :)
Another superb recipe. I love that these recipes are so forgiving in their adaptability. I used a quarter cup of almond meal as part of the flour mix. Added soaked raisins for extra juiciness. Used 1/6 of a cup of maple syrup and added an egg to the wet ingredients. They are so delicious! I reduced the maple syrup as these are for my toddler. I really wanted to try the streusel topping though so he got some sugar anyway :) Caroline your recipes never fail despite me tinkering with them. Thank you from New Zealand!
Thank you so much for the kind words Fiona, that made my day! I'm happy you loved the recipe and that it worked well with the substitutions. Enjoy! :)
I'm so happy I came across your site today! I made these muffins as written but omitted the streusel topping just because I have to watch my sugar intake. These muffins are delicious and easy to make. I am happily surprised that non-dairy milk can replace the eggs in this recipe for a Vegan version. Looking forward to making more recipes on here.
Hi Marianne, thank you for taking the time to leave your feedback! I'm so that happy you liked the recipe. I hope you'll enjoy the others! :)
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These turned out amazing, thoroughly enjoyed. Fun and satisfying to put together, and the streusel topping adds a lovely buttery crunch to the top of the muffin! Thanks for the recipe :)
Thank you so much Hollie! And no problem at all, I'm so happy you liked them. :)
Another superb recipe. I love that these recipes are so forgiving in their adaptability. I used a quarter cup of almond meal as part of the flour mix. Added soaked raisins for extra juiciness. Used 1/6 of a cup of maple syrup and added an egg to the wet ingredients. They are so delicious! I reduced the maple syrup as these are for my toddler. I really wanted to try the streusel topping though so he got some sugar anyway :) Caroline your recipes never fail despite me tinkering with them. Thank you from New Zealand!
Thank you so much for the kind words Fiona, that made my day! I'm happy you loved the recipe and that it worked well with the substitutions. Enjoy! :)
I'm so happy I came across your site today! I made these muffins as written but omitted the streusel topping just because I have to watch my sugar intake. These muffins are delicious and easy to make. I am happily surprised that non-dairy milk can replace the eggs in this recipe for a Vegan version. Looking forward to making more recipes on here.
Hi Marianne, thank you for taking the time to leave your feedback! I'm so that happy you liked the recipe. I hope you'll enjoy the others! :)