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


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


  • 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.


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