To me, these easy vegan carrot muffins are perfect. Moist and fluffy carrot muffins are always one of my favorite breakfast foods, and they deliver with flavors of warm spice, vanilla, rich orange zest, and just the right amount of sweetness. Cut one in half, swoop a bit of vegan butter on each side, and serve it with a hot coffee? Sounds pretty ideal to me.
And they are all about carrots! No raisins, almonds or coconut. To grate carrots for muffins, I recommend using the fine side of a box grater. If you don’t mind more obvious carrot bits in your muffins, the coarser side works too. If you’re in a time crunch, you can also grate carrots in a food processor fitted with a grater attachment.
All the recipes here and in my cookbook are vegetarian, so obviously these are egg-free carrot muffins. My basic vegan muffin batter contains: white whole wheat flour, ground flax, non-dairy milk, light brown sugar, applesauce, refined coconut oil (not coconut-y tasting), apple cider vinegar, salt, baking powder, and baking soda. This is a super reliable combination and my little secret to getting moist muffins every time. Once I stir in the flavor accents and add-ins (in this case, obviously carrots), I bake the muffins at 400 degrees for about 25 minutes.
More Vegan Breakfast Muffins:
I hope you can try these treats soon! I love how the lungs and dome get to the top. Although they are filled with carrots and other healthy ingredients, they still have a spring-y and fluffy quality that is quite satisfying. In terms of everyday foods that are more on the healthy end, I really think these are the best vegan carrot muffins.
Moist Vegan Carrot Muffins
These moist vegan carrot muffins with domed tops are easy to make, coming together in about 30 minutes. These tasty breakfast treats are all about carrots and spices, so they’re completely nut-free. Shredded carrots, cinnamon, nutmeg, buttery coconut oil, orange zest, and vanilla shine in every bite of these healthy, not-too-sweet muffins.
- ¾ the cup Non-dairy milk
- ¾ teaspoon Apple cider vinegar
- 1 ½ teaspoon Ground flaxseed
- 2 the cup White whole wheat flour
- 1 the cup Light brown sugar, not packed
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Fine sea salt
- 1 ½ teaspoon Ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 table spoon Neutral-scented oils, such as refined coconut or sunflower (Coconut oil should be melted before measuring)
- 2 table spoon apple sauce
- 2 teaspoon Vanilla extract
- 1 teaspoon Orange taste
- 2 the cup Chopped carrots, not packed (2-3 medium carrots)
- I love these muffins with puffy, domed tops. If this isn’t a deal breaker for you, you can stretch the batter into 12 smaller muffins. I will check these little ones after 18 minutes of baking.
- If you want to try making this gluten-free, I recommend going with an all-purpose gluten-free flour mix, e.g. King Arthur or Pamela’s. Please note that I have not tested this, so cannot guarantee results.
- I prefer to use white whole wheat flour here, but either light spelled or all purpose flour will work.
- If you want some whole grain goodness here (but still a light texture), feel free to replace half the flour with whole wheat or whole spelled flour.
- I tried fine and coarsely grated carrots with these muffins and both were great – finely grated is best if you need to hide the veggie side 😉
- Refined coconut oil is my oil of choice for vegan baking. Rich and buttery without a strong coconut flavor.
Preheat oven to 400°F. Grease 9 cups of a standard muffin tin (or 12 cups for smaller muffins – see note).
In a medium bowl, combine non-dairy milk, apple cider vinegar and ground flaxseed. Whisk to combine and set aside for 5 minutes.
In a large bowl, combine white whole wheat flour, light brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine.
In medium bowl, add oil, applesauce, vanilla extract, and orange zest to non-dairy milk mixture. Give the mixture a shake to combine. Add this wet mixture to the large bowl with the flour mixture. Add the chopped carrots as well and stir with a spatula until just combined.
Divide the muffin batter evenly among 9 greased muffin cups in the tin. Slide the muffin tin into the oven and bake until the domes are puffed, golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 23-25 minutes.
Cool the muffins and enjoy! Cooled muffins will keep in a tin or sealed container for 4-5 days. You can freeze these muffins in a zipper seal bag for up to 1 month.