Vegan Carrot Muffins
These vegan carrot muffins are the best you've ever tasted! They're moist, full of flavor and easy to make. Perfect for breakfast or a snack.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 12
Calories: 292kcal
- 1 ½ cups All Purpose Flour (188g)
- 1 cup Light Brown Sugar (200g)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Ground Ginger
- 2 Flax Eggs (2 Tablespoons Gound Flaxseed + 6 Tablespoons Hot Water)
- 1 ¾ cups Grated Carrot (192g)
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
- 1 cup Walnuts (100g) Chopped, plus more to place directly on top of the muffins before baking.
Preheat the oven to 350°F (180°C). Line a muffin tray with muffin liners.
Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger. Mix together.
Prepare your flax eggs by mixing 2 tablespoons of ground flaxseeds with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
Add the flax eggs, grated carrot, canola oil, vanilla extract and apple cider vinegar. Mix into a thick batter. If you have any difficulty with the batter coming together then just step away from the bowl for a couple of minutes, which will give the carrots time to release more moisture into the bowl. When you come back you'll be able to mix it into a thick batter.
Add chopped walnuts and mix in.
Divide the batter evenly between the 12 muffin liners in the muffin tray.
Bake for 22-25 minutes. Check for doneness by inserting a toothpick into the center of one of the muffins. It should come out clean.
Transfer the muffins to a wire cooling rack to cool and then enjoy!
- All purpose flour - should be measured correctly. Ideally weigh it out on a food scale. Otherwise spoon and level it. Spoon the flour into a measuring cup and then level off the top with a knife.
- Flax eggs - this recipe uses 2 flax eggs which is a mix of ground flaxseeds with hot water. If you need a substitute for this then you can use 6 tablespoons of applesauce.
- Carrots - your carrots should be freshly grated/shredded for these muffins. Don't use pre-shredded carrots as they will be too dry. You need to do it up fresh yourself. The best way to do it is in the food processor. A box grater will also work but will just take longer.
- Walnuts - are entirely optional. But some chopped walnuts in the batter and a few on top (for looks) is delicious. Pecans also work great.
- Make them gluten-free. To make these vegan carrot muffins gluten-free you can use a gluten-free all purpose baking blend in the same quantity as the regular flour.
- Storing: Keep them stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Let them come to room temperature before serving. They are also freezer friendly for up to 3 months. Let them cool completely and then freeze them on the day of baking so they are at their freshest. Thaw overnight in the fridge.
Serving: 1Serve | Calories: 292kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 243mg | Potassium: 160mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3121IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg