These Vegan Carrot Cake Muffins are moist, flavourful and loaded with healthy ingredients! They’re easy to make and are perfect for a on-the-go breakfast or snack. Oil free, Refined Sugar Free & Gluten Free Option
It’s March. It’s carrot season ya’ll.
Okay, I actually don’t know when it’s officially carrot season because they’re sold all year around for relatively cheap BUT I do know that march means we’re approaching spring, which means easter is right around the corner, and to me easter means carrots!
What You Need for Carrot Muffins
Even though these carrot cake muffins taste like a treat, they’re actually made with healthy ingredients! So yeah, totally have one (or 5) for breakfast.
- Carrots: (duh)
- Flax Egg: we’re using the handy flax egg to replace eggs thats typically used in muffins
- Non dairy milk + apple cider vinegar: this combo makes a butter milk and will help activate the baking soda for that nice fluffy tall muffin
- Banana: makes these muffins moist without adding any oil
- Coconut Sugar: or any sugar of your choice
- Walnuts & Raisins: it ain’t carrot cake without walnuts and raisins people… but if you really want swap it for other nuts, seeds or dried fruit
- Spelt Flour: you can also use all purpose flour, gluten free all purpose mix or oat flour (see notes)
- Almond Flour: again helps with the moisture without added oils
- Tapioca Starch: helps bind these muffins and make the perfect crumb
- Baking Powder + Baking Soda: for the tallest fluffy carrot muffins!!
- Flavour: vanilla, ginger, nutmeg, cloves & salt
How to Make Vegan Carrot Cake Muffins
Muffins are a meal prep lovers best friend. Not only do they keep and freeze really well, but they’re also so easy to make! Let show you just how easy:
- Mix all wet ingredients together
- Add the dry ingredients and fold it into the wet until JUST combined (you will see streaks of flour and thats okay)
- Fold in the carrots, raisins and walnuts (this will finish off mixing the dry ingredients)
- Bake for 20 minutes or until cooked all the way through– use the handy toothpick test to check.
Tips to Making Vegan Carrot Muffins
- Fill Muffin Tins to the TOP: Filling them to the top will help achieve that tall muffin!
- Toss Raisins in Flour: if you have sticky raisins, toss them in 1-2 tsp of flour so you don’t end up with half a batch of muffins packed with raisins.
- Size of Grated Carrots: I like to use a medium to large size grate because then I can actually get the texture and flavour of the carrots.
- Weigh Ingredients: as always, I recommend weighing out the ingredients as this ensures the most accurate and perfect muffins!
How to Store Carrot Cake Muffins
- Room Temperature: once fully cooled, store in air tight container lined with paper towel for up to 3 days.
- Freezer: to keep them for longer, freeze them individually in an air tight bag or container. To reheat, microwave for 30-60 seconds with a damp paper towel around it until warmed through.
I hope you try and LOVE these carrot cake muffins as much as I do! You can totes go all out and frost them up with some cashew frosting, coconut whip cream or even a nice coconut butter glaze!! Okay yeah, that definitely needs to happen..
More Delicious Vegan Muffins to Try!
- Vegan Banana Blender Muffins (gluten free, oil free)
- Healthy Blueberry Oatmeal Muffins (gf, of)
- Banana Protein Muffins (gf, of)
- Healthy Vegan Pumpkin Muffins (gf, of)
- 1-bowl Chocolate Chip Tahini Muffins (gf, of)
If you recreate this Vegan Carrot Cake Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Carrot Cake Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 muffins 1x
Print Recipe
Pin RecipeDescription
These Vegan Carrot Cake Muffins are moist, flavourful and loaded with healthy ingredients! They’re easy to make and are perfect for a on-the-go breakfast or snack. Oil free, Refined Sugar Free & Gluten Free Option
Ingredients
- 2 tbsp flax meal + 5 tbsp water, mixed together for 10 mins
- 1/2 cup non-dairy milk + 1 tbsp apple cider vinegar , mixed together for 10 mins (125ml)
- 2/3 cup mashed banana (150g)
- 1/2 cup coconut sugar (100g)
- 1 tsp vanilla
- 1 1/3 cup spelt flour (160g)*
- 2/3 cup almond flour (74g)
- 2 tbsp tapioca starch (15g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/3 cup nuts walnuts (40g)
- 1/3 cup raisins (50g)
- 1 cup shredded carrot (155g)
Instructions
- Pre-heat oven to 220 C (425 F). Line or grease 9 muffin tins.
- Into a large bowl, mash the banana until pureed. Add in the ‘butter milk’, flax egg, coconut sugar and vanilla and whisk to combine.
- Add in the spelt flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt and fold all the ingredients together until JUST combined.
- Fold in the carrots, raisins and walnuts using a spatula.
- Divide the muffin batter between the 9 muffin tins (fill them to the top).
- Bake for 5 minutes at 220 C (425 F) for 5 minutes. Reduce the heat to 180 C (350 F) and bake for another 20 minutes or until cooked all the way through.
- Let the muffins cool in the pan for 3 minutes. Carefully transfer muffins to a wire rack and let them cool completely.
Notes
- *If using oat flour, use 1 1/4 cup oat flour + 1/4 cup tapioca starch + 2/3 cup almond flour
- Helpful Equipment: large mixing bowl, spatula, whisk, muffin tin, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 muffin
- Calories: 229g
- Sugar: 18.7g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 0.7g
- Unsaturated Fat: 6.8g
- Trans Fat: 0
- Carbohydrates: g37.2
- Fiber: 4.7g
- Protein: 5.8g
- Cholesterol: 0
Keywords: carrot cake muffins, carrot muffins, healthy vegan muffins
SAVE IT FOR LATER! ↓
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I made these and they are really good!
They are super fluffy, too! You really don’t notice that there is no oil in them.
I would definitely make them again 🙂
★★★★★
Hi Janna!
Happy to hear you enjoyed these muffins, thank you so much!
Hey Lisa im planning to make these this weekend, can i use cornstarch instead of tapioca as i dont have it on hand?
Hi Leen!
I haven’t tried it with corn starch but the texture might be a bit off since corn starch is much goopy-er when combined with wet ingredients. They are very similar though, so you could try sub-ing half corn starch and more flour in place of it. Let me know how it goes!
Hi! I’d love to make this recipe but only have oat, whole wheat, almond, and coconut flour…will any of these work?
If you read the recipe notes, it has options for oat flour and almond flour 🙂
I made these last night. They got stuck to the baking cups. I should’ve just greased the pan and baked them there but I wanted to use the baking cups. Do u think you can suggest why this happened? The flavor is amazing though. I’d totally make again!
★★★★
Hi Jessi! Did you use parchment baking cups? I always use those because they don’t stick. You can find them on amazon!
These muffins are over the top delicious! Has all the elements of a moist carrot cake combined with raisins and walnuts. I shredded organic carrots which have so much more flavor than non-organic carrots. Also, used the oatmeal flour combo, which always works for me in Okonomi Kitchen recipes. Heed her warning to let them cool before eating because they still are baking after removing from the oven! I am on day three of eating them and they hold up super well.
★★★★★
These were good, the flavor is great. I left them in my oven for a little longer though. Used arrowroot instead of cornstarch so it was too soft for my liking. But giving them a bit more time in the oven or even toasting them is *chefs kiss*
Hey do u think using whole grain spelt flour will work too??
Yes I think it will! You might need a bit more liquid just because whole grains tend to absorb more liquid 🙂
I cannot find tapioca starch, anything else I can use?
You can try potato starch but use a tad bit less since it tends to be more absorbent and drying 🙂
This is a wonderful recipe! I used the oat/tapioca/almond flour combo and chia-seed eggs rather than flax (2Tbsp chia + 6Tbsp water). I baked them for 15 minutes longer. They are delicious! My husband and mother-in-law LOVED them! I whipped up some vegan cream cheese–vegan butter–coconut sugar topping, and holy moly, it’s hard to have only one a day! Thank you for this recipe 🤩
★★★★★
Also wanted to add that in ingredients it says to make the “butter milk” with 1 tablespoon of apple cider vinegar, and then other underneath it calls for another tablespoon of apple cider vinegar? Is this correct or is there only 1 tablespoon for the buttermilk?
Hi Lindsey! Just updated the recipe card, thanks for catching that. In terms of the oat flour question, you can see it can be substituted in the notes section 🙂