Carrot Cake Muffin Recipe Vegan Made Easy and Delicious

Carrot cake muffins are a delightful treat that combines the wholesome goodness of carrots with the warm spices of traditional carrot cake, all in a convenient, portable form. If you’re looking for a delicious vegan option that doesn’t compromise on flavor or texture, this recipe is perfect for you.

These muffins are moist, tender, and packed with natural sweetness from carrots and a touch of maple syrup. Plus, they come together quickly and easily, making them an excellent choice for breakfast, snacks, or even dessert.

Whether you’re a seasoned vegan baker or just starting to explore plant-based baking, these carrot cake muffins are sure to become a favorite. They also make a wonderful option for sharing with family and friends, as they are free from dairy and eggs but full of rich flavor.

Get ready to enjoy a batch of irresistibly spiced, fluffy vegan carrot cake muffins that everyone will love!

Why You’ll Love This Recipe

This vegan carrot cake muffin recipe stands out for several reasons. First, it uses simple, natural ingredients that you likely already have in your pantry and fridge.

The shredded carrots add moisture and nutrition, while the combination of cinnamon, nutmeg, and ginger gives a warm, comforting flavor.

These muffins are oil-free and rely on apple sauce and mashed bananas for moisture, creating a lighter yet satisfyingly soft texture. They’re naturally sweetened with maple syrup, avoiding refined sugars.

Additionally, the recipe is incredibly adaptable—you can easily add nuts, raisins, or vegan chocolate chips to customize your muffins.

Finally, these carrot cake muffins are perfect for meal prep and freeze beautifully, so you can enjoy a healthy snack anytime. If you love recipes like this, be sure to check out our Lemon Ricotta Pasta With Arugula Recipe for a savory vegan delight or our Lion’S Mane Mushroom Crumble Recipes for something hearty and satisfying.

Ingredients

• 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup unsweetened applesauce
• 1/4 cup mashed ripe banana (about 1 small banana)
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup finely shredded carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

Equipment

• Muffin tin (12-cup)
• Muffin liners or non-stick cooking spray
• Large mixing bowl
• Small bowl (for flax egg)
• Grater for carrots
• Measuring cups and spoons
• Whisk and spatula

Instructions

1. Prepare the flax egg. In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency.
2. Preheat your oven to 350°F (175°C). Line your muffin tin with muffin liners or lightly grease with non-stick spray.
3. Grate the carrots. Using a fine grater, shred your carrots finely. Set aside.
4. Mix the dry ingredients. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Combine the wet ingredients. In another bowl, whisk together the applesauce, mashed banana, maple syrup, vanilla extract, plant-based milk, and the flax egg until smooth.
6. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined. Avoid overmixing to keep the muffins tender.
7. Fold in the shredded carrots and nuts (if using). Mix until evenly distributed.
8. Divide the batter evenly among the muffin cups. Fill each about three-quarters full to allow room for rising.
9. Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they’re ready.
10. Remove from oven and cool. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra moisture, you can add 1/4 cup of crushed pineapple (drained) to the batter.

If you like a little extra texture, consider adding raisins, shredded coconut, or vegan chocolate chips. For a nut-free version, simply omit the nuts or substitute with seeds like pumpkin or sunflower.

Make sure not to overmix your batter; this helps keep the muffins light and fluffy. If you want a cream cheese frosting on top, try a vegan cashew cream cheese frosting to keep this recipe fully plant-based.

These muffins freeze well — store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge or warm them up in the microwave for a quick snack.

Nutrition Facts

Serving Suggestions

These carrot cake muffins are perfect served warm with a smear of vegan butter or your favorite nut butter. They also pair beautifully with a hot cup of tea or coffee for a wholesome morning treat.

For a more indulgent snack, top with vegan cream cheese frosting or a drizzle of maple glaze. These muffins work well as a grab-and-go breakfast or a nutritious afternoon pick-me-up.

If you enjoy carrot desserts, you might also want to try our Kentucky Bourbon Carrot Cake Recipe, which offers a rich and boozy twist, or explore other vegan dishes like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This vegan carrot cake muffin recipe is a wonderful way to enjoy a classic dessert flavor in a simple, healthy, and plant-based form. With easy-to-find ingredients and straightforward steps, it’s accessible for bakers of all skill levels.

The result is a batch of moist, flavorful muffins that satisfy sweet cravings without any animal products or refined sugars.

Perfect for breakfast, snacks, or even a light dessert, these muffins will quickly become a staple in your kitchen. Feel free to customize them with your favorite add-ins or toppings for a personal touch.

Don’t forget to explore more exciting recipes on our site to keep your culinary adventures vibrant and delicious!

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