Best Vegan Carrot Muffin Recipe for Moist, Fluffy Treats

Carrot muffins are a delightful way to combine wholesome ingredients with a touch of natural sweetness, and when made vegan, they become a guilt-free treat perfect for any time of day. Whether you’re looking for a nutritious breakfast option, a snack to enjoy with your afternoon tea, or a delicious dessert, these vegan carrot muffins check all the boxes.

Moist, fluffy, and bursting with warm spices and fresh shredded carrots, this recipe is designed to be simple enough for beginners yet flavorful enough to impress seasoned bakers.

What makes this recipe stand out is its use of natural sweeteners, plant-based ingredients, and a balance of textures that keep every bite exciting. Plus, it’s free from common allergens like dairy and eggs, making it accessible for a wide range of dietary needs.

Ready to bake the best vegan carrot muffins you’ve ever tasted? Let’s dive into the recipe that will soon become your new favorite!

Why You’ll Love This Recipe

This vegan carrot muffin recipe offers a perfect harmony of taste, texture, and nutrition. The muffins come out moist and tender, thanks to the use of applesauce and plant-based milk, which replace traditional eggs and dairy without compromising on richness.

The addition of warming spices like cinnamon and nutmeg gives these muffins a cozy flavor profile that’s ideal for any season. Plus, the shredded carrots add natural sweetness and a delightful moistness while sneaking in some extra veggies.

Whether you’re vegan or simply looking to cut back on animal products, these muffins are a fantastic choice. They store well, freeze beautifully, and can be easily customized with nuts, raisins, or even vegan chocolate chips.

Ingredients

• 1 1/2 cups all-purpose flour (or whole wheat flour for a heartier texture)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/3 cup organic cane sugar or coconut sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup unsweetened applesauce
• 1/3 cup vegetable oil or melted coconut oil
• 1 tsp pure vanilla extract
• 1 cup finely shredded carrots (about 2 medium carrots)
• 1/3 cup plant-based milk (almond, soy, oat, or coconut)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or vegan chocolate chips (optional)

Equipment

• Muffin tin (12-cup standard size)
• Muffin liners or non-stick spray
• Mixing bowls (large and medium)
• Whisk or fork
• Rubber spatula
• Measuring cups and spoons
• Grater for shredding carrots
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
2. Prepare the flax egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and let it sit for about 5 minutes until it becomes gelatinous.
3. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cane sugar, and brown sugar until evenly combined.
4. Combine wet ingredients: In a separate medium bowl, whisk together the applesauce, oil, vanilla extract, plant-based milk, and the prepared flax egg.
5. Incorporate carrots and optional add-ins: Fold the shredded carrots into the wet mixture. If using, also add chopped nuts and raisins or chocolate chips at this stage.
6. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix; a few lumps are okay.
7. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins to a wire cooling rack to cool completely.
10. Enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.

Tips & Variations

“For perfectly moist muffins, avoid overmixing the batter. Mix just until the ingredients come together.

Overmixing can cause dense, tough muffins.”

• Use whole wheat flour for a nuttier flavor and added fiber, but reduce the amount slightly if you want a lighter texture.
• Swap the oil for mashed banana or pumpkin puree to reduce fat and add natural sweetness.
• Add warming spices like ground ginger or cloves for a more complex flavor.
• Include mix-ins such as shredded coconut, chopped dried apricots, or vegan chocolate chips for different textures and tastes.
• Make it gluten-free by using a gluten-free all-purpose flour blend that includes xanthan gum.
• Top with a simple glaze made from powdered sugar and lemon juice for a touch of sweetness and presentation flair.

Nutrition Facts

Serving Suggestions

These vegan carrot muffins are incredibly versatile and pair well with a variety of accompaniments. For a wholesome breakfast, enjoy one with a smear of almond or peanut butter and a cup of your favorite plant-based milk or coffee.

They also make an excellent snack on their own or alongside a fresh fruit salad for added vibrancy. For a delightful dessert, warm the muffins slightly and pair them with a scoop of vegan vanilla ice cream or a drizzle of maple syrup.

If you’re looking for more vegan baking inspiration, check out my Magic Dough Recipe for a versatile base dough or try the wholesome Leche De Pantera Recipe for a sweet treat.

Conclusion

This vegan carrot muffin recipe is a true winner for anyone seeking a delicious, plant-based treat that’s easy to make and packed with flavor. The blend of warm spices, natural sweetness from carrots and sugars, and the moist texture achieved without eggs or dairy make these muffins a crowd-pleaser.

Perfect for breakfast, snack time, or even dessert, these muffins cater to vegan and non-vegan eaters alike. They’re also highly customizable, inviting you to experiment with your favorite nuts, fruits, or flavor twists.

Don’t forget to explore more creative recipes like the Jamaican Minced Beef Recipes for hearty meals or the sweet and savory delights in the Marzipan Challah Recipe. Happy baking and enjoy every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Carrot Muffin Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Deliciously moist and flavorful vegan carrot muffins perfect for breakfast or a snack. Made with wholesome ingredients and easy to prepare.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “12 muffins”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1 cup grated carrots”, “3/4 cup brown sugar”, “1/2 cup unsweetened applesauce”, “1/4 cup vegetable oil”, “1/4 cup almond milk”, “1 tsp vanilla extract”, “1 tsp baking soda”, “1/2 tsp baking powder”, “1/2 tsp ground cinnamon”, “1/4 tsp salt”, “1/2 cup chopped walnuts (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a muffin tin with paper liners.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix brown sugar, applesauce, oil, almond milk, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Combine wet ingredients into dry ingredients and stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in grated carrots and walnuts if using.”}, {“@type”: “HowToStep”, “text”: “Spoon batter evenly into muffin cups.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool muffins in the tin for 5 minutes, then transfer to a wire rack.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “3 g”, “fatContent”: “7 g”, “carbohydrateContent”: “27 g”}}