Vegan Carrot Muffins
These healthy vegan carrot muffins are made with applesauce and whole-wheat flour for wholesome, delicious breakfast or sweet treat you’ll love!
Here are a few things to love about these yummy carrot cake-inspired muffins:
- ready in 30 minutes and made with everyday ingredients
- perfectly sweet and spiced flavour
- lovely soft, moist texture studded with crunchy walnuts
- low in oil thanks to applesauce
- great way to sneak some carrots by kids that might not love veggies
- amazing served warm smeared with vegan butter, peanut butter, coconut butter or jam
Ingredient & Substitution Notes
- flour – this recipe calls for whole wheat flour and has not been tested with other flours
- coconut sugar – can be substituted with cane sugar or other unrefined sugar such as turbinado or sucanut
- applesauce – I recommend unsweetened applesauce but if you only have sweetened you can use it, just keep in mind the muffins will be much sweeter and higher in sugar
- coconut oil – may be substituted with melted vegan butter, avocado oil or olive oil
- dairy-free milk – store-bought or homemade unsweetened almond milk or cashew milk works best
- walnuts – can be swapped for pecans or mixed and matched with raisins
Complete list of ingredients with amounts and instructions is located in the recipe card below.
Step by Step Instructions
Before You Start: Preheat the oven to 375 F and prepare a 12 pc muffin pan with muffin liners. If you don’t have muffin liners, lightly coat the pan with non-stick cooking spray or grease with oil or butter.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking soda, salt and spices) until well incorporated.
- Add the carrots and mix until they’re coated in the flour mixture.
- In a separate bowl, mix the wet ingredients (applesauce, coconut oil vanilla, milk, vinegar) until combined.
- Create a “well” in the centre of the dry ingredients and pour in the wet ingredients.
- Gently fold together with a spatula until all of the flour has been wetted.
Quick Tip: Be sure to use room temperature milk and applesauce or they’ll cause the melted coconut oil to solidify. If they’re cold, warm briefly in the microwave.
- Fold in the crushed walnuts.
- Evenly divide the mixture between the 12 prepared muffin cups.
Bake for 20 minutes then remove from the pan and place on a cooling rack for 10 minutes to cool. They’re ready to enjoy!
This recipe has not been tested with gluten-free flour so I wouldn’t recommend it unless you’re experienced with making gluten-free substitutions.
For gluten-free muffins, check out my buckwheat carrot muffins or chickpea flour muffins.
Let them cool then store in a sealed container at room temperature for 2 days or in the fridge for up to 5 days.
Definitely! Let them cool then store in a freezer bag or airtight container for up to 3 months. Thaw at room temperature or in the fridge.
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- 2 cups whole wheat flour (300 g)
- 1/2 cup coconut sugar (80 g)
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup packed, peeled and finely grated carrot (175 g, about 2 small carrots)
- 2/3 cup unsweetened applesauce, at room temperature (160 ml)
- 1/4 cup coconut oil, melted (60 g)
- 2 tsp vanilla (10 ml)
- 1/2 cup dairy-free milk, room temperature (120 ml)
- 1 tsp apple cider vinegar (5 ml)
- 1/2 cup crushed walnuts (60 g)
- Preheat oven to 375 degrees and prepare 12 piece muffin pan with muffin liners. If you don’t have muffin liners, lightly coat with non-stick cooking spray or lightly grease with oil or butter.
- Add the dry ingredients (flour, coconut sugar, baking soda, cinnamon, spices, salt) to a large mixing bowl and stir to combine.
- Add the grated carrot to the flour mixture and stir until the carrot is mixed in and coated with flour.
- In a small bowl whisk together the wet ingredients (applesauce, coconut oil, dairy-free milk, vinegar). Be sure to use room temperature milk and applesauce so they don’t cause the coconut oil to harden. You can warm them briefly in the microwave if they’re cold.
- Make a “well” in the centre of the dry ingredients and pour the wet ingredients into the whole.
- Fold together until all of the dry ingredients are mixed in and wetted.
- Add the crushed walnuts and fold in a few times to mix throughout.
- Using a large spoon or ice cream scoop, evenly distribute muffin mix into the prepared muffin tins.
- Place in the preheated oven and bake for 20 minutes, or until a tooth pick can be inserted in the centre of the muffin comes out clean.
- When ready remove from oven, lift out the pan and place on cooling rack for 10 minutes.
- Enjoy warm smeared with vegan butter, peanut butter or jam for a delicious treat!
Muffins can be stored In an air tight container in the fridge for 5 -6 days, or stored in a freezer bag for up to 3 months. Okay at room temperature for 1-2 days if taking to-go.
This recipe also works with grated zucchini. To use zucchini instead of carrot, grate zucchini then wrap in a dish towel to squeeze out excess moisture before adding to the recipe or try this delicious vegan zucchini bread.
Walnuts can be substituted with pecans.
- Serving Size: 1
- Calories: 213
- Sodium: 12 mg
- Fat: 9 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
Keywords: vegan carrot muffins, healthy carrot muffins