Name: Vegan Carrot Cake Muffins
Prep time: 10 min
Cook time: PT-488508H16M23S
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 ½ cups all-purpose flour (or whole wheat flour); 1 tsp baking powder; ½ tsp baking soda; 1 ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp salt; ½ cup brown sugar or coconut sugar; ½ cup unsweetened applesauce; ¾ cup plant-based milk (almond, soy, oat, etc.); 1 tsp vanilla extract; ¼ cup neutral oil (canola or melted coconut oil); 1 ½ cups grated carrots; ½ cup chopped walnuts or pecans (optional); ½ cup raisins or shredded coconut (optional)

Why You’ll Love This Recipe

These muffins are simple to make, perfectly spiced, and naturally sweetened. You won’t miss the dairy or eggs thanks to the rich texture from plant-based ingredients and the moisture from grated carrots. They’re ideal for meal prep, great for kids, and freezer-friendly. Plus, they’re customizable with add-ins like nuts, coconut, or dried fruit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (or whole wheat flour)
Baking powder
Baking soda
Cinnamon
Nutmeg
Salt
Brown sugar or coconut sugar
Unsweetened applesauce (acts as an egg replacer and adds moisture)
Plant-based milk (almond, soy, oat, etc.)
Vanilla extract
Neutral oil (such as canola or melted coconut oil)
Grated carrots
Chopped walnuts or pecans (optional)
Raisins or shredded coconut (optional)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the sugar, applesauce, plant-based milk, vanilla extract, and oil. Mix well.
Pour the wet ingredients into the dry and stir until just combined—do not overmix.
Fold in the grated carrots and any optional add-ins like nuts or raisins.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 10 to 12 muffins and takes about 35 minutes total—10 minutes of prep time and 20–25 minutes of baking time.

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend to make these gluten-free.
Low Sugar: Substitute coconut sugar or use half the amount of sugar for a less sweet muffin.
Spice it Up: Add a pinch of ground ginger or cloves for extra spice.
Frosted Version: Top with vegan cream cheese frosting for a dessert-style treat.
Fruit Add-Ins: Mix in chopped pineapple or apples for a fruity twist.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 15–20 seconds or in the oven at 300°F for 5 minutes. Muffins can also be frozen for up to 2 months—just thaw at room temperature before serving.

FAQs

Are these muffins healthy?

They are made with wholesome ingredients like carrots, applesauce, and plant-based milk, making them a healthier option than traditional cake-based muffins.

Can I make them gluten-free?

Yes, simply use a gluten-free all-purpose flour blend that substitutes 1:1 with regular flour.

What’s a good substitute for applesauce?

Mashed banana or non-dairy yogurt works well as a substitute in equal amounts.

Can I use pre-shredded carrots?

Freshly grated carrots are best, as pre-shredded ones are often too dry and coarse.

Can I make these muffins oil-free?

Yes, replace the oil with extra applesauce or mashed banana for an oil-free version.

Do they freeze well?

Absolutely. Let them cool completely, then store in a freezer-safe bag for up to 2 months.

What plant-based milk works best?

Any non-dairy milk works—almond, soy, oat, or even coconut milk are great options.

Can I add flaxseed or chia for extra nutrition?

Yes, stir in a tablespoon of ground flaxseed or chia seeds for added fiber and nutrients.

How do I keep the muffins moist?

Don’t overbake them, and be sure to use moist ingredients like applesauce and fresh carrots.

Can I use this batter to make a loaf instead?

Yes, pour the batter into a greased loaf pan and bake for 45–50 minutes, or until a toothpick comes out clean.

Conclusion

Vegan Carrot Cake Muffins are a delicious, plant-based twist on a classic favorite. Moist, flavorful, and full of texture, these muffins are perfect for breakfast, snacks, or dessert. Easy to make and easy to love, they’re sure to become a staple in your vegan baking routine.