These vegan carrot muffins are the best you’ve ever tasted! They’re moist, full of flavor and easy to make. Perfect for breakfast or a snack.
One of my favorite things about muffins is that they’re basically dessert that you can eat for breakfast.
Having one of these vegan carrot muffins for breakfast is like having carrot cake for breakfast. And you’ll love every bite of it.
They’re soft, moist, perfectly spiced and so flavorful!
And if you love the combo of carrots + baked goods then you’ll also love our vegan carrot cake and our vegan carrot cake cupcakes.
Ingredients You’ll Need To Make These Muffins:
Ingredient Notes
- Carrots – your carrots should be freshly grated/shredded for these muffins. Don’t use pre-shredded carrots as they will be too dry. You need to do it up fresh yourself. The best way to do it is in the food processor. A box grater will also work but will just take longer.
- Walnuts – are entirely optional. But some chopped walnuts in the batter and a few on top (for looks) is delicious. Pecans also work great.
- Flax eggs – this recipe uses 2 flax eggs which is a mix of ground flaxseeds with hot water. If you need a substitute for this then you can use 6 tablespoons of applesauce.
- All purpose flour – should be measured correctly. Ideally weigh it out on a food scale. Otherwise spoon and level it. Spoon the flour into a measuring cup and then level off the top with a knife.
- Canola oil – can be replaced with vegetable oil or melted coconut oil. If you use melted coconut oil the batter will be even thicker and a bit more difficult to handle.
How To Make Vegan Carrot Muffins
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger. Mix together.
- Prepare your flax eggs by mixing 2 tablespoons of ground flaxseeds with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
- Add the flax eggs, grated carrot, canola oil, vanilla extract and apple cider vinegar. Mix into a thick batter. If you have any difficulty with the batter coming together then just step away from the bowl for a couple of minutes, which will give the carrots time to release more moisture into the bowl. When you come back you’ll be able to mix it into a thick batter.
- Add chopped walnuts and mix in.
- Divide the batter between 12 muffin liners in a muffin tray.
- Bake at 350°F for 22-25 minutes. Check for doneness by inserting a toothpick into the center of one of the muffins. It should come out clean.
- Transfer the muffins to a wire cooling rack to cool and then enjoy!
Recipe Tips
The batter is thick. The batter is very thick, but it does come together. If you’re having any issues with mixing it, just step away from the bowl for a couple of minutes, this will give the carrots time to release more water into the batter and then it will all come together.
Muffin liners. I usually don’t use liners when making muffins as you don’t get the classic ‘muffin top’ that you like to see with muffins! But these muffins are so moist that they can stick, so I tend to prefer them with liners. If you do choose to omit liners make sure you spray your muffin tray well with non-stick spray.
Make them gluten-free. To make these vegan carrot muffins gluten-free you can use a gluten-free all purpose baking blend in the same quantity as the regular flour.
Storing and Freezing
They are absolutely at peak deliciousness on the day of baking. So eat as many as you can. Haha! But if you have leftovers then keep them stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Let them come to room temperature before serving.
They are also freezer friendly for up to 3 months. Let them cool completely and then freeze them on the day of baking so they are at their freshest. Thaw overnight in the fridge.
More Vegan Muffins
- Vegan Zucchini Muffins
- Vegan Bran Muffins
- Vegan Banana Bread Muffins
- Vegan Blueberry Muffins
- Vegan Chocolate Muffins
- Vegan Banana Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Carrot Muffins
Ingredients
- 1 ½ cups All Purpose Flour (188g)
- 1 cup Light Brown Sugar (200g)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Ground Ginger
- 2 Flax Eggs (2 Tablespoons Gound Flaxseed + 6 Tablespoons Hot Water)
- 1 ¾ cups Grated Carrot (192g)
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
- 1 cup Walnuts (100g) Chopped, plus more to place directly on top of the muffins before baking.
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin tray with muffin liners.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger. Mix together.
- Prepare your flax eggs by mixing 2 tablespoons of ground flaxseeds with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
- Add the flax eggs, grated carrot, canola oil, vanilla extract and apple cider vinegar. Mix into a thick batter. If you have any difficulty with the batter coming together then just step away from the bowl for a couple of minutes, which will give the carrots time to release more moisture into the bowl. When you come back you'll be able to mix it into a thick batter.
- Add chopped walnuts and mix in.
- Divide the batter evenly between the 12 muffin liners in the muffin tray.
- Bake for 22-25 minutes. Check for doneness by inserting a toothpick into the center of one of the muffins. It should come out clean.
- Transfer the muffins to a wire cooling rack to cool and then enjoy!
Notes
- All purpose flour – should be measured correctly. Ideally weigh it out on a food scale. Otherwise spoon and level it. Spoon the flour into a measuring cup and then level off the top with a knife.
- Flax eggs – this recipe uses 2 flax eggs which is a mix of ground flaxseeds with hot water. If you need a substitute for this then you can use 6 tablespoons of applesauce.
- Carrots – your carrots should be freshly grated/shredded for these muffins. Don’t use pre-shredded carrots as they will be too dry. You need to do it up fresh yourself. The best way to do it is in the food processor. A box grater will also work but will just take longer.
- Walnuts – are entirely optional. But some chopped walnuts in the batter and a few on top (for looks) is delicious. Pecans also work great.
- Make them gluten-free. To make these vegan carrot muffins gluten-free you can use a gluten-free all purpose baking blend in the same quantity as the regular flour.
- Storing: Keep them stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Let them come to room temperature before serving. They are also freezer friendly for up to 3 months. Let them cool completely and then freeze them on the day of baking so they are at their freshest. Thaw overnight in the fridge.
Yum! I used olive oil because it was all I had and substituted monk fruit brown sugar for brown sugar. These came out great, didn’t make the frosting as these were perfect with the walnuts on top.
So happy to hear you enjoyed the recipe Vicki! Thanks so much for your great review!
Can avocado oil be used as a substitute for the canola oil?
Sure!
Absolutely delicious!! These will be awesome for breakfast.
Thanks so much for your great review Courtney!
Fabulous recipe! Thank you so much for sharing. I didn’t have baking soda so used a tablespoon of baking powder and doubled the vinegar and they turned out great. I also swapped in white spelt flour and coconut sugar (only 150g and they were still sweet.) I think this will become a weekly breakfast muffin for a while as my 6, 9 and 12 yr old loved them, Thanks also for that tip to let the carrots sit in the mixture for a while that really made it easy to mix in. ❤️❤️❤️
Thanks for sharing and for your great review Esther!
Delicious muffins- used 1/3 cup of sugar and 1/3 cup of oil- and 3/4 cup wholewheat flour vs all white… texture is a bit different than your photo, but still great…
Thanks for sharing Deborah!
They come out perfect and delicious every time! It’s the perfect ratio of dense/light, and the flavor is on point.
So glad to hear you enjoyed the recipe Cindy! Thanks for your amazing review!