Description
Vegan Carrot Cake Muffins are moist, fluffy, and warmly spiced with cinnamon and nutmeg. Packed with grated carrots, applesauce, and optional add-ins like nuts or raisins, these plant-based muffins deliver all the cozy flavor of carrot cake in a wholesome grab-and-go form.
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)
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine sugar, applesauce, plant-based milk, vanilla, and oil. Stir well.
- Pour wet ingredients into dry and stir until just combined.
- Fold in grated carrots and optional nuts, raisins, or coconut.
- Divide batter evenly into muffin cups, filling each ¾ full.
- Bake 20–25 minutes, until a toothpick comes out clean.
- Cool in tin 5 minutes, then transfer to wire rack.
Notes
- Do not overmix the batter—this keeps muffins light and fluffy.
- Freshly grated carrots work best, as pre-shredded carrots may be too dry.
- For an oil-free version, substitute the oil with extra applesauce or mashed banana.
- Add a dollop of vegan cream cheese frosting for a dessert-style treat.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
