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Vegan carrot muffins in orange liners and topped with chopped walnuts.
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5 from 10 votes

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 mins
Cook Time25 mins
Total Time40 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 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!


  1. 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.
  2. 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.
  3. 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.
  4. Walnuts - are entirely optional. But some chopped walnuts in the batter and a few on top (for looks) is delicious. Pecans also work great.
  5. 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.
  6. 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