Vegan Apple & Carrot Muffins


  • 3 Granny Smith apples (1 chopped, 1 grated, 1 thinly sliced into half-moons)*
  • 100 grams carrot, grated
  • 350 grams flour
  • 1 teaspoon baking powder
  • 50 grams brown sugar (lightly packed)
  • 100 grams white sugar
  • 1 teaspoon cinnamon
  • Pinch salt
  • 5 millilitres (1 tsp) vanilla extract
  • 60 millilitres vegetable oil
  • 300 grams vegan yogurt (natural flavour)
  • 60 millilitres milk alternative (soy, oat, almond)
  • 40 millilitres Maple syrup
  • Cooking oil spray


  • Preheat oven to 190ºC fan forced.
  • In a large bowl stir together flour, baking powder, sugars, cinnamon, and salt. Using a fork, mix in the yogurt, vegetable oil, and natural yogurt until halfway combined. Add in apples and carrots and mix until batter is just combined (be careful not to overmix).
  • Line muffin tin with liners and lightly spray with oil. Fill each liner ¾ full (an ice cream scoop works great to fill them evenly) and top with two apple slices each. Bake for 25-30 minutes or until a toothpick comes out clean.
  • While still hot, lightly brush or drizzle the tops with maple syrup.
  • Allow to cool and enjoy for breakfast or as a tasty snack!


* Would also taste great with Fuji apples

Prep/Cook time
45 mins