Vegan Carrot Muffins

4.96 from 23 votes

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

Cook Time25

Total Time40

Course: Breakfast, Dessert

Cuisine: American, Vegan

Diet: Vegan

Servings:

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.