Join Thrive Market today for the best goods ever—click banner to learn more 👇
Vegan carrot muffins with Himalayan Tartary Buckwheat and cream cheese frosting are a treat! Healthy, too, with boatloads of phytonutrients.
I’m a huge fan of carrot cake, carrot muffins, carrot juice, carrots carrots everything. 🥕 And I’m also a fan of Himalayan Tartary Buckwheat flour as a go-to source.
So I pair the two together in this recipe because I absolutely love the blend. 😋
Naturally you can rock any flour you want—such as wheat, oat, millet, amaranth—but I personally have a soft spot for almond flour and HTB. They go well together.
And when it comes to a sweet tooth, a rich vegan frosting is the jam. I tap a simple cream cheese with organic sugar, vegan butter, and vanilla extract.
Vegan Himalayan Tartary Buckwheat Carrot Muffins
The cool thing about vegan baking is it inspires so many great ideas. For instance, this muffin recipe can easily transform with different flours, frostings, toppings, and herbs.
Another great flour is amaranth—a complete protein like HTB—and ditto for quinoa, which rocks in muffins, rolls, pancakes, and sourdough bread.
And don’t get me started on all the nuts and seeds you can use. If we’re talking walnuts, macadamia, cashews, I’m all in.
Dr. Michael Greger says this: “Your life span may be increased by two years by eating nuts regularly—one handful (or about a quarter of a cup) five or more days a week. Just that one simple and delicious act alone may extend your life.”
And delicious it is! 😋
Here’s what you’ll need:
Equipment
- Cutting board.
- Electric mixer.
- Mixing bowls.
- Spatula.
- Colander.
- Frosting syringe.
- Flatware/cutlery.
- Muffin pan. (12 cup)
- Crockery.
- Bread box.
- Oven mitts.
Another tip when it comes to vegan cooking is going all organic. I can’t stress enough the value of eating certifiably organic food.
Tap a Farmer’s Market, a health food store, or Thrive Market online. The latter has sustainable everything and price matching.
And by the way, I always double or triple this recipe.
Vegan Carrot Muffins Ingredients (full recipe below)
- Organic flour.
- HTB flour.
- Carrots.
- Orange juice.
- Chia eggs.
- Date sugar.
- Vegan butter.
- Vanilla extract.
- Baking powder.
- Baking soda.
- Cinnamon.
- Nutmeg.
- Cloves.
- Allspice.
- Pink salt.
- Walnuts.
- Raisins.
Once you start adding toppings like vegan frostings and icings to your recipes, you’ll never look back. However I typically tap them for special occasions and the indulgence of holidays.
I also add protein powders and other nutritional blends to recipes.
Vegan Cream Cheese Frosting Ingredients
- Vegan cream cheese.
- Powdered sugar.
- Vanilla extract.
- Vegan butter.
- Pink salt.
You can add other flavors, too, like grated orange, lemon, organic liqueurs, various extracts.
Frosting Instructions
- Mix refrigerated cream cheese and ‘room temp’ butter in a bowl with a mixer.
- Beat moderately until combined, then add the sugar in tiny increments until smooth.
- Top the cooled muffins with a spatula or frosting syringe and sprinkle with nuts.
We all know that muffins are versatile . . .
Muffin Topping & Ingredient Ideas
- Nuts and seeds.
- Fresh fruit.
- Dried fruit.
- Coconut.
- Chocolate/cacao.
- Ginger root.
- Granola.
- Trail mix/muesli.
- Maple syrup.
- Vegan yogurt.
- Extracts.
- Herbs.
- Vegan whipped topping.
- Sour cream frosting.
If you’ve never made a chia egg, you can get the recipe here: How to Make a Chia Egg.
It’s also worth noting that grinding your own sprouted grains at home with an electric grain mill is an epic jam. More bang for your buck financially and for your health.
And when it comes to the batter in this recipe—and others, like in pancakes—careful not to overmix. It should be granular, not smooth.
Bon appetite! 😋
Vegan Carrot Muffins with Cream Cheese Frosting
Equipment
- muffin pan. (12 cup)
Ingredients
- 1 cup organic flour.
- 1/2 cup HTB flour.
- 1 1/2 cups carrots. (shredded)
- 1/4 cup orange juice.
- 2 large chia eggs.
- 3/4 cup date sugar.
- 5 tbsp vegan butter. (melted)
- 1/4 tsp vanilla extract.
- 1 tsp baking powder.
- 1 tsp baking soda.
- 1 tsp cinnamon.
- 1/2 tsp nutmeg.
- 1/4 tsp cloves.
- 1/4 tsp allspice.
- 1/2 tsp pink salt.
- 3/4 cup walnuts.
- 1/2 cup raisins.
Vegan Cream Cheese Frosting
- 1 cup vegan cream cheese. (8 ounces)
- 2 1/4 cups powdered sugar. (sifted)
- 2 tsp vanilla extract.
- 5 tbsp vegan butter.
- 1/4 tsp pink salt.
Instructions
- Preheat oven to 400 and set the center rack.
- Combine the flour, baking powder, baking soda, salt, and spices in a large bowl.
- In a separate bowl whisk the chia eggs and sugar together, then stir the carrots into the mix and let stand for 8-10 minutes.
- Add the orange juice, butter, raisins, and nuts to the carrot mix.
- Stir the flour mix in without overmixing—only until moistened, not smooth.
- Form into muffin cups or a lightly greased 12-cup muffin pan (I use cast iron).
- Bake 15-20 minutes or until an inserted toothpick comes out clean.
- Let cool a few minutes before removing from pan.
- Cool thoroughly before frosting and adding toppings.
- After serving refrigerate.
Cream Cheese Frosting
- Beat the cold cream cheese, room temperature butter, and vanilla in a bowl until blended.
- Slowly add the powdered sugar a little at a time and beat until smooth or desired consistency.
- Top the cooled muffins with a syringe or spatula and add preferred toppings.
- Refrigerate for up to a week or freeze for 3-6 months.
Notes
Nutrition
As an Amazon Associate, we earn commissions from qualifying purchases.
Keep Reading (and cooking!)
Himalayan Tartary Buckwheat Banana Bread
Himalayan Tartary Buckwheat Pumpkin Pie
Himalayan Tartary Buckwheat Waffles
Himalayan Tartary Buckwheat Chicken Pot Pie
Vegan Buckwheat Apple Pie with HTB
Vegan Buckwheat Peanut Butter Cookies
Himalayan Tartary Buckwheat Crepes
Himalayan Tartary Buckwheat Stuffing
Himalayan Tartary Buckwheat Porridge
Himalayan Tartary Sourdough Bread
Himalayan Tartary Buckwheat Benefits
Himalayan Tartary Buckwheat for Weight Loss
The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
