There is nothing better than the smell of a cinnamon, nutmeg and ginger spiced cake baking in your home. People particularly love this in the Fall but I am a year round lover of the spiced scent. When I accidentally bought a giant pound bag of organic carrots through Whole Foods delivery this week, I knew I had to make a Vegan Carrot version of my favorite breakfast treat: The Spiced Muffin. These are packed with carrots (hello beautiful color) and autumnal warming spices. These would taste so good with whipped honey butter and a nice morning cup of coffee.

Dry Ingredients

2 Cups Organic AP Flour (can swap for Bob's Red Mill 1-1 Gluten Free Flour)
1 Cup Organic Rolled Oats
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon of Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger
Optional: 1/2 Teaspoon Pumpkin Pie Spice (this is a great addition to this muffin)

Wet Ingredients

1 Cup Plant Milk of Choice (I used Almond Milk)
1 Cup Organic Cane Sugar (can sub for Coconut Sugar)
1/2 Cup Organic Canola Oil or Organic Avocado Oil
1 Flax Seed “Egg” (mix 1 Tablespoon of Flax Seeds w/ 3 Tablespoons of Filtered Water)
1 Teaspoon Vanilla Extract
3 Medium Carrots - finely grated

Oat Topping Ingredients

1/3 Cup Organic Rolled Oats
1 Teaspoon Cinnamon
1 Teaspoon Fine Sea Salt
2 Tablespoons Coconut Sugar
2 Tablespoons Organic Canola Oil or Organic Avocado Oil

Directions

Mix Flax “Egg” together and let sit on the counter for 15 minutes.
Preheat your oven to 375 Degrees Fahrenheit.
Grate your carrots. You have 2 options here: 1) Use a food processor or 2) Grate by hand using a cheese grater. If you do this by hand you will really appreciate the old fashioned art of carrot based baked goods. Put on this Spotify Playlist and your best apron and you will have fun, I promise!
Prepare a muffin pan with muffin cups and spray with Avocado Oil or Vegan Cooking Spray. I used the Silpat Muffin Liner instead of muffin cups and spray.
In a medium bowl whisk together all dry ingredients and set aside.
In another medium bowl, whisk Coconut Sugar and Canola Oil (or other Vegan Oil) together until thoroughly combined.
Whisk in your Carrots, Plant Milk of choice, Vanilla Extract and Flax Seed “Egg” to the oil/sugar mixture.
Pour Wet Ingredients into Dry Ingredients and use a silicone spatula to fold until just combined.
Divide your batter evenly into each muffin cup. I like to use a cookie scoop for this which guarantees even fills in each cup.
Mix together Oat Topping Ingredients & top each muffin with the yummy cinnamon oaty goodness.
Bake for 20 - 22 minutes. They will be springy and when you stick a toothpick in, it will come out clean.
Let cool for 10 minutes before serving (they may break apart if you try this too soon).