Simple Soy Flour Carrot Muffins with Coconut and Raisins

Prep: 10 minCook: 30 min8 muffinsmediumAmerican
Simple Soy Flour Carrot Muffins with Coconut and Raisins

These tender carrot muffins combine the earthy sweetness of grated carrots with chewy coconut and plump raisins. Made with soy flour and soymilk, they offer a unique nutty flavor while maintaining a moist, springy texture. The warm cinnamon adds comforting spice that pairs beautifully with the natural sweetness from both white and brown sugars. Perfect for breakfast, afternoon snacks, or lunchbox treats, these muffins are satisfying without being overly sweet.

VeganVegetarianDairy-FreeNut-Free

Ingredients

Yield: 8 muffins
  • 1 cup soy flour
    all-purpose flour1:1note:changes texture and flavoradds gluten

    conf:5

  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ tablespoon cinnamon
  • ½ cup carrot, grated
  • ¼ cup dried coconut, shredded
  • ¼ cup raisins
    dried cranberries1:1

    note:adds tartness

    Full guide →
  • ½ cup soymilk
    any plant milk1:1

    note:almond or oat milk work well

Instructions

  1. 1

    Preheat oven to 375°F

  2. 2

    Mix together all dry ingredients in a medium bowl

  3. 3

    Add carrot, coconut and raisins to dry mixture and incorporate well

  4. 4

    Add soymilk and stir until all ingredients are combined

  5. 5

    Put in lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and top springs back when touched

  6. 6

    Remove from oven and let cool

Tips

Tip 1

Test doneness with both toothpick test and gentle touch - the top should spring back when lightly pressed.

Tip 2

Lightly oil your muffin pan or use paper liners to prevent sticking and ensure easy removal.

Good to Know

Storage

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Make Ahead

Can be made 1 day ahead and stored covered at room temperature.

Serve With

Serve at room temperature or slightly warmed.

Common Mistakes

Watch

Don't overmix the batter once you add the soymilk to avoid tough muffins.

Substitutions

soy flour→
all-purpose flour1:1note:changes texture and flavoradds gluten

conf:5

soymilk→
any plant milk1:1

note:almond or oat milk work well

raisins→
dried cranberries1:1

note:adds tartness

Full guide →
Find more substitutions →

FAQ

Can I use regular all-purpose flour instead of soy flour?

Yes, you can substitute all-purpose flour 1:1 for soy flour. The texture will be slightly different and less protein-rich, but the muffins will still be delicious.

How do I know when the muffins are fully baked?

Test with a toothpick inserted in the center - it should come out clean. Also, the tops should spring back when gently touched and appear golden brown.

Can I freeze these muffins?

Yes, these muffins freeze well for up to 3 months. Wrap individually in plastic wrap or store in freezer bags. Thaw at room temperature or warm briefly in microwave.