Home » Blog » Vegan Baking » Vegan Carrot Muffins

Vegan Carrot Muffins

5 from 2 votes

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

These vegan carrot muffins are moist, spicy, and delicious! They’re vegan, oil-free, and so easy to make. Made with whole grain flour and sweetened with maple syrup, they’re healthy enough for breakfast, and tasty enough for a mid day snack.

Carrot muffin split in half with another muffin in background, sitting on red and white striped napkin

I love a good muffin! Whether for breakfast with a cup of coffee or tea, or snack time at home or on the go, these vegan carrot muffins are just perfect!

Muffins are a great way to get fruits and vegetables into our baked goods and snacks. And these muffins provide a nice dose of Vitamin A from the carrots, and Omega-3 fatty acids from the walnuts and flaxseeds.

They’re also quick and easy to make! The most time consuming part of making these muffins is grating the carrots and chopping the walnuts. And that doesn’t really take that long.

How to make these muffins

Bowl of carrot muffins on a red and white striped napkin

Preheat the oven to 375° F.

Mix the ground flaxseed with very warm water and set it aside.

Finely grate the carrots, and chop the walnuts.

Combine the dry ingredients in a medium sized bowl.

Whisk together the wet ingredients in a small bowl. Whisk in the flaxseed mixture.

Pour the wet ingredients into the dry ingredients and stir together until combined. Fold in the carrots and walnuts.

Spoon the batter into a 12 cup muffin. Because these muffins are oil-free, they will stick to regular cupcake liners. To prevent them from sticking use parchment baking cups, silicone muffin cups, or a silicone muffin pan.

Bake for 17-20 minutes, until the top of a muffin springs back when touched, or when a toothpick inserted into the center of a muffin comes out clean.

Bowl of carrot cake muffins with one muffin split in half

Can these muffins be made gluten free?

I haven’t tested these muffins with gluten free flour, but I believe they would turn out great with a gluten free 1 to 1 flour blend.

How to store these vegan carrot muffins

These muffins will keep at room temperature in an air tight container for about 3 days.

You can also store them in the freezer in a ziploc bag or airtight container for up to 3 months.

Pin to save for later

Recommended products:

For more yummy baked goods, see:

If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site and helps my site gain other readers. Thank you for taking the time to leave your comment!

And be sure to sign up for my email list to be among the first to hear about my new recipes. (I promise not to spam you or share your information.)

Carrot muffin split in half with another muffin in background, sitting on red and white striped napkin
Print Recipe
5 from 2 votes

Vegan Carrot Muffins

These carrot muffins are moist, spicy, and delicious! They're vegan, oil-free, and so easy to make. They're healthy enough for breakfast, and tasty enough for a mid day snack.
Prep Time25 mins
Cook Time17 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: baking, Quick
Servings: 12
Calories: 171.8kcal

Ingredients

Flax egg

  • 1 tablespoon ground flax seed mixed with 3 tablespoons hot water

Add ins

  • 1 ½ cups grated carrots
  • 1/3 cup chopped walnuts

Dry Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon salt

Wet ingredients

  • 1 cup soy milk
  • 1/4 cup applesauce
  • ¼ cup maple syrup

Instructions

  • Preheat the oven to 375° F.
  • Mix the ground flax seed with very warm water and set it aside.
  • Finely grate the carrots, and chop the walnuts.
  • Combine the dry ingredients in a medium sized bowl.
  • Whisk together the wet ingredients in a small bowl. Whisk in the flaxseed mixture.
  • Pour the wet ingredients into the dry ingredients and stir together until combined. Fold in the carrots and walnuts.
  • Spoon the batter into a 12 cup muffin tin lined with parchment baking papers, or into a silicone muffin pan.
  • Bake for 17 – 20 minutes, until the top of a muffin springs back when touched, or when a toothpick inserted into the center of a muffin comes out clean.

Nutrition

Serving: 1muffin | Calories: 171.8kcal | Carbohydrates: 32.3g | Protein: 4.6g | Fat: 3.2g | Sodium: 237.4mg | Fiber: 5.3g | Sugar: 5.7g | Vitamin A: 2202IU | Vitamin C: 0.93mg | Calcium: 121mg | Iron: 1.37mg

Nutrition calculations are approximate.

By on April 10th, 2020

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

More posts by this author.