Carrot Raisin Muffins Recipe Vegan and Deliciously Easy

Welcome to a delightful journey of baking that’s both wholesome and delicious! These vegan carrot raisin muffins are the perfect treat for anyone looking to enjoy a moist, flavorful, and dairy-free snack.

Bursting with the natural sweetness of grated carrots and plump raisins, these muffins are wonderfully spiced with cinnamon and nutmeg, creating a warm and comforting aroma that will fill your kitchen.

Whether you’re vegan, have dietary restrictions, or simply love a good muffin, this recipe caters to all with simple, accessible ingredients and easy steps.

Not only are these muffins a nutritious way to start your day, but they also make excellent snacks for lunchboxes or afternoon tea. The combination of carrots and raisins adds both texture and natural sweetness, reducing the need for extra sugar.

Plus, they’re oil-free and use applesauce as a healthy fat substitute, making them a guilt-free indulgence you can feel good about. Ready to bake some magic?

Let’s dive in!

Why You’ll Love This Recipe

This carrot raisin muffins recipe is a fantastic choice for several reasons. First, it’s completely vegan, using plant-based ingredients without compromising on taste or texture.

The muffins come out incredibly moist thanks to the grated carrots and applesauce, while the raisins add bursts of sweetness in every bite.

Another reason to love this recipe is its simplicity. With pantry staples like flour, baking powder, and cinnamon, you can whip up a batch anytime without a trip to the store.

Plus, the muffins freeze beautifully, making them perfect for meal prep or quick snacks on busy mornings.

Whether you’re new to vegan baking or a seasoned pro, these muffins are sure to become a staple thanks to their balanced sweetness, wholesome ingredients, and versatility. If you enjoy this recipe, be sure to check out other delicious treats like our Lemon Straws Recipe or the rich, comforting Kentucky Bourbon Carrot Cake Recipe for more plant-based inspiration.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat for a nuttier flavor)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup raisins
• ½ cup unsweetened applesauce
• ½ cup brown sugar or coconut sugar
• ⅓ cup plant-based milk (almond, soy, oat, or your favorite)
• 1 tsp vanilla extract
• 1 tbsp ground flaxseeds + 3 tbsp water (flax egg)

Equipment

• Muffin tin (12-cup)
• Muffin liners or non-stick spray
• Mixing bowls (at least two)
• Grater (for carrots)
• Whisk or fork (for mixing flax egg)
• Measuring cups and spoons
• Spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it with non-stick spray.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseeds with 3 tablespoons of water. Stir well and let it sit for 5–10 minutes until it thickens and becomes gel-like.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until fully combined.
4. Combine the wet ingredients: In a separate bowl, stir together the applesauce, brown sugar, plant-based milk, vanilla extract, and the flax egg until smooth.
5. Fold the wet ingredients into the dry ingredients gently using a spatula or wooden spoon. Do not overmix — just combine until you no longer see dry flour.
6. Add the grated carrots and raisins to the batter and fold them in evenly.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Tip: Do not overmix your batter — this can make the muffins tough instead of light and tender.

Variation: For added texture, toss ½ cup chopped walnuts or pecans with the carrots before folding into the batter.

Substitution: If you don’t have applesauce, mashed banana works well as a binder and adds natural sweetness.

Storage: Store these muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

If you love experimenting with vegan baking, you might also enjoy our Harvest Hash Recipe or the creamy, flavorful Cajun Ranch Wing Sauce Recipe to spice up your snack time.

Nutrition Facts

Serving Suggestions

These vegan carrot raisin muffins are incredibly versatile. Enjoy them warm with a smear of vegan butter or your favorite nut butter for a satisfying breakfast.

They also pair beautifully with a hot cup of coffee or tea for a mid-morning or afternoon pick-me-up.

For a wholesome snack, pack one or two muffins with a piece of fruit and some nuts. You can also crumble them over vegan yogurt topped with fresh berries for a delightful parfait.

Their naturally sweet and spiced flavor profile complements both sweet and savory pairings.

Looking for more savory vegan inspiration alongside your sweet treats? Check out the Lion’S Mane Mushroom Crumble Recipes for a hearty, plant-based meal idea.

Conclusion

These vegan carrot raisin muffins are a wonderful way to enjoy a nutritious, plant-based treat anytime. Their moist texture, natural sweetness, and warm spices make them a crowd-pleaser for vegans and non-vegans alike.

By incorporating simple ingredients and straightforward steps, this recipe proves that vegan baking can be both easy and delicious.

Whether you’re meal prepping for the week or simply want a wholesome snack, these muffins fit the bill perfectly. Don’t forget to experiment with different nuts, seeds, or spices to make them your own.

For more exciting recipes to complement your baking adventures, explore our collection including the Halibut Dip Recipe and the indulgent Lamb Tenderloin Recipes. Happy baking!

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