Vegan Carrot Cake Muffins

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These gratifying, hearty Vegan Carrot Cake Muffins are a cozy way to start out your mornings.  Make them ahead of time and enjoy them to your heart’s content when you want a quick breakfast on the run or for a healthy afternoon snack for the kids.

More Muffins?  You’ll love these Perfect Vegan Pumpkin Chocolate Chip Muffins, these 20 Amazing Vegan Muffin Recipes You’ll Love and these Easy Vegan Banana Chocolate Chip Muffins as well!

Why You’ll Love These Vegan Carrot Cake Muffins

• These Vegan Carrot Cake Muffins are fluffy, moist and delicious and taste just like carrot cake!
• This recipe uses one large bowl and no mixer!  Thank you for less dishwashing!
• Enjoy these lightly spiced carrot muffins that the whole family will love for breakfast or as a snack anytime of the day.
• Once the carrots are finely shredded, this recipe is so easy to throw together.  You can opt and buy the carrots already shredded or grated.
• Besides using all-purpose flour, whole-wheat flour will make them even healthier, if that’s a ‘healthy’ goal for your lifestyle.  We also really like this King Arthur White Whole Wheat Flour.  It tastes like all-purpose flour, but is a lot healthier.
• If you’re wanting a gluten-free version, go for the gluten free flour that measures 1 to 1, like Bob’s Red Mill Gluten-free flour.
• By drizzling some vanilla glaze on top you make these sweet treat dessert muffins and you can also control how much glaze you want on top! You can also make them more lightened-up by not adding a vanilla glaze on top, but I like a little sweetness, so I love me some vanilla glaze on top. YUM!

Tips for Your Vegan Carrot Cake Muffins!

• When mixing the carrot cake muffin batter, mix it until it is just combined. When you overmix the batter, the air bubbles collapse and ruins the fluffy texture and you may get a dense, tough or rubbery type muffin.  This is the golden rule when making most quick breads and muffins.
• After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.  Otherwise, they will continue to bake which may dry the muffins out.

Ingredients You Need

In conclusion, incorporating healthier versions of our favorite treats, like these delicious vegan carrot cake muffins, is a small but impactful step towards a better lifestyle.

We’ve learned that with simple substitutions and clever ingredient choices, we can still enjoy the flavors we love without sacrificing our health. So next time you’re craving something sweet, remember that you can have your (carrot) cake and eat it too!

More Delicious Delights!

• Vegan Apple Fritter Muffins
• 25 Vegan Easter Recipes to Please the Crowd
• Vegan Carrot Cake
• One Bowl Pineapple Muffins
• Vegan Orange Banana Muffins with Orange Cream Cheese Frosting
• The Bomb Vegan Banana Bread Muffins and Donuts
• Vegan Pecan Cream Pie
• Vegan Peanut Butter Swirled Chocolate Banana Muffins
• Vegan Chocolate Chip Peanut Butter Muffins

Vegan Carrot Muffins

Enjoy a lightly spiced carrot muffin that the whole family will love for breakfast or snack anytime of the day. Drizzle some vanilla glaze on top to make them sweet dessert muffins.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Muffins

Servings 12 Servings

Ingredients

  

Vegan Carrot Muffins

• 1 cup unsweetened applesauce or 2-3 bananas mashed
• 1/2 cup maple syrup or ¾ to 1 cup brown or granulated sugar
• 1 flax egg
• 3 tablespoons vegan butter melted or you can use olive oil, or oil of choice or 6 tablespoons of your favorite nut butter
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose-flour or whole wheat flour or gluten-free flour 1 for 1
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup carrots finely shredded or grated, 2-3 carrots
• 1/2 cup of your favorite mix-ins raisins pecans, walnuts, or chocolate chips, or coconut

Vanilla Glaze

• 1 cup powdered sugar
• 1-2 tablespoon almond milk

Get ingredients with

Instructions

 

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or spray tins with non-stick cooking spray.
• In a large bowl whisk the applesauce, maple syrup or sugar, flax egg, melted vegan butter or oil, and vanilla. Stir in the flour, baking powder,, cinnamon, and salt. Stir ingredients together until just combined and flour still showing through.
• Fold in the shredded carrots and any of your add-ins and mix until just combined without overmixing. Overmixing makes them chewy.
• Using an ice cream scooper, divide the batter between the prepared muffin cups and bake 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from tins shortly after baked and transfer to a wire rack to cool.
  
• If you want to add vanilla glaze for a sweeter treat, mix together 1 cup of powdered sugar and 1-2 tablespoons almond milk and drizzle over muffins.
• To store, seal at room temperature for up to 3 days.

Notes

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Keyword carrot, carrot cake, carrot muffins, healthy muffins, Vegan Muffins