Vegan Carrot Muffins
on Feb 09, 2021, Updated Nov 03, 2025
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These vegan carrot muffins are made with applesauce and whole-wheat flour for wholesome, delicious breakfast or sweet treat. They’re ready in 30 minutes with simple ingredients!
Featured Review
Angela
Every recipe I’ve tried from your site has been a hit and these were no exception. My husband has a love of sugary, traditional baked goods and is picky about many of my “healthier” versions of things – he went back for several of these, which NEVER happens. Will definitely make these again.
Why You’ll Love Vegan Carrot Muffins
These muffins are quick to prepare and bursting with flavour from carrots, walnut and spices. You’ll love the soft texture with crunchy bites of walnuts and sweet carrot throughout.
Enjoy them as part of a breakfast, serve them at brunch, pack them up for lunch, or take them camping, hiking or on your next road trip or travel day! Their great for kids and the whole family will enjoy them too.
They’re delicious anytime, though if you can, be sure to enjoy one (or two!) warm from the oven topped with butter.
Here are a few things to love about these muffins:
- The recipe is vegan and can be made gluten-free and nut-free. No eggs or dairy needed! No flax egg needed either.
- They have the perfect sweet and spiced flavour and soft, moist texture.
- They’re low in oil thanks to applesauce for a healthier option.
- They’re a great way to sneak some carrots by kids that might not love veggies.
- They’re amazing served warm with vegan butter, peanut butter, coconut butter or jam.
- They can be made in advance and frozen.
- They’re lovely for spring or holidays like Easter.
For more healthy muffins, these Vegan Oatmeal Muffins and Vegan Carrot Zucchini Muffins are lovely too! If you have extra carrot, this Carrot Cake Banana Bread is amazing.
Ingredients and Substitutions
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Flour: This recipe calls for whole wheat flour. You can substitute spelt flour or a 1:1 gluten-free baking blend such as Bob’s Red Mill.
- Coconut Sugar: This can be substituted with cane sugar, brown sugar, turbinado or sucanut. I have not tested this recipe with liquid sweetener like maple syrup.
- Carrot: Use finely grated fresh carrot in this recipe. I would suggest peeling it as well.
- Applesauce: I recommend unsweetened applesauce but if you only have sweetened you can use it, just keep in mind the muffins will be sweeter and higher in sugar. I have not tested banana as a substitute.
- Coconut Oil: This may be substituted with melted vegan butter, canola oil, avocado oil or olive oil.
- Non-Dairy Milk: Store-bought or homemade unsweetened almond milk or cashew milk works best though soy milk also works.
- Walnuts: Can be swapped for pecans or mixed and matched with raisins. For a nut-free recipe, you can use pumpkin seeds or a mix of pumpkin seeds and raisins.
Variations
- Vegan Carrot Apple Muffins: Replace half of the carrot with finely grated apple.
- Carrot Oat Muffins: Add 1/2 cup rolled oats with the dry ingredients.
- Replace half of the walnuts with raisins.
- Add up to 1/2 cup shredded coconut when you add the walnuts.
- Spelt Carrot Muffins: Replace the whole wheat flour 1:1 with spelt flour.
- Serve with vegan caramel sauce or or the vegan cream cheese frosting from these Vegan Cinnamon Rolls or Vegan Carrot Cake.
How to Make Vegan Carrot Muffins
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.
Step 1: In a large mixing bowl, mix together the dry ingredients (flour, sugar, baking soda, salt and spices) until well incorporated.
Step 2: Add the shredded carrot and mix until they’re well-distributed and coated in the flour mixture.
Step 3: In a separate bowl, mix the wet ingredients (applesauce, coconut oil vanilla, milk, vinegar) until combined.
Step 4: 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. Once all the flour has been incorporated, stop mixing to avoid over-mixing the batter.
Step 5: Fold in the crushed walnuts. If you’d like to add anything else, such as shredded coconut or raisins, fold those in now as well.
Step 6: Evenly divide the mixture between the 12 prepared muffin cups. I like to use a large cookie scoop for easy scooping. Bake for 20 minutes.
Remove the muffins from the pan and place on a cooling rack for 10 minutes to cool. They’re ready to enjoy!
FAQs
Yes. You can substitute a 1:1 gluten-free all purpose flour for the whole wheat flour. Do not use a single gluten-free flour such as oat flour or almond flour.
For other gluten-free muffins, check out my Vegan Buckwheat Muffins and Vegan Chickpea Flour Muffins.
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.
You can! Just make sure you strain the shredded zucchini before adding to the recipe to remove exercise moisture. You can find more details on this from my Whole Wheat Vegan Zucchini Bread recipe or try these Vegan Carrot Zucchini Muffins.
Expert Tips
- Make sure you finely grate the carrot so you don’t have tough chunks in the baked muffins.
- Because the batter contains gluten, try to avoid over mixing so your muffins come out light and fluffy.
- Try sprinkling a little coconut sugar and a few extra walnuts on top before baking.
- Bake the muffins as soon as they’re ready to go in the oven so as not to waste the leavening power of the baking soda.
- Do not open the oven door while baking. You can check for doneness at 20 minutes.
- Use a kitchen scale to measure your ingredients. This makes it so easy and ensures accuracy.
Storing
- Let cool completely before storing in a container.
- Fridge: Store in an airtight container or sealable bag for up to 1 week.
- Freezer: Store in a sealed container or freezer bag for up to 3 months. Thaw at room temperature or in the fridge.
- Room Temperature: Store in a sealed container or sealable bag for 2-3 days.
If you try these Vegan Carrot Muffins or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
More Recipes to Try!
Vegan Carrot Muffins
Ingredients
- 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 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 extract, 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
Instructions
- 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.2 cups whole wheat flour, 1/2 cup coconut sugar, 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
- Add the grated carrot to the flour mixture and stir until the carrot is mixed in and coated with flour.1 cup peeled and finely grated carrot
- 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.2/3 cup unsweetened applesauce, 1/4 cup coconut oil, 2 tsp vanilla extract, 1/2 cup dairy-free milk, 1 tsp apple cider vinegar
- 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.1/2 cup crushed walnuts
- 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 toothpick 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.
Every recipe I’ve tried from your site has been a hit and these were no exception. My husband has a love of sugary, traditional baked goods and is picky about many of my “healthier” versions of things – he went back for several of these, which NEVER happens. Will definitely make these again.
These are absolutely delicious. My whole family loves them. They’re easy to make too. I used coconut milk as my plant milk. Definitely recommend this recipe.
Thank you so much, Colleen! So glad everyone loves them.