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Vegan Carrot Cake Muffins are fluffy, moist, and full of warming flavors just like traditional carrot cake. Ready in 30 minutes with classic baking ingredients!
As Easter approaches and spring is on the horizon, what better muffin to make than vegan carrot cake muffins?
There is nothing I love to cook more than muffins. From vegan banana muffins (and even zucchini banana muffins!) to lemon strawberry muffins, you can find some of the best vegan muffins here.
Recipe features
- Easy and fast: Ready in less than 30 minutes using classic baking ingredients, only without dairy products or eggs.
- Carrot Muffins take the sweet, warm cinnamon flavors of carrot cake and combine them with the moist texture of zucchini bread.
- Top with a golden crusty oatmeal topping that adds a sweet and delicious factor.
- These muffins freeze well and are perfect for breakfast or on the go.
ingredients
These muffins use classic baking ingredients with a few swaps to make the recipe vegan. No expensive ingredients needed, just staple foods you probably already have on hand:
- Dry ingredients: all purpose flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg.
- I am milk it’s my favorite non-dairy milk, but any vegan milk works. Almond milk or oat milk are two good options.
- Flax egg: This is made by mixing ground flax seeds with water. The fiber in flaxseed creates a viscous egg-like texture that replaces eggs when cooking.
- Olive oil it’s my favorite oil for these muffins, but any neutral oil works.
- Carrots: I like to grate my carrots from whole carrots, but you can cut down on prep time with a bag of matchstick carrots.
Customization and replacement ideas
Customize this recipe by trying these simple swaps:
- Replace half of the all-purpose flour with whole-wheat flour for an earthier flavor
- Peanuts: Add pecans or chopped walnuts for extra nutrition (protein and healthy fats) and texture
- For a richer baked muffin, try using melted vegan butter instead of olive oil
- Sub any type of unsweetened, unflavored nondairy milk
- These muffins can be made with or without muffin cups
Step by step instructions
- Prepare the carrots: Peel the carrots using a potato peeler. Destroy using a box grater (the side of the ¼ inch hole). Shelve.
- Prepare the chia egg by combining 1 tablespoon of chia seeds with 3 tablespoons of water. Leave to rest for 5 minutes before use. You can also use 1 tablespoon of ground flaxseed in place of the chia seeds.
- Prepare the oatmeal crumb. To do this, simply combine melted vegan butter, brown sugar, and oats in a small bowl. Shelve.
- Mix the dry ingredients together in a large bowl.
5. Combine all wet ingredients (vegetable milk, oil, chia egg) in a small bowl. I usually measure everything in the same liquid measuring cup to reduce dishes.
6. Pour the wet ingredients into the dry ingredients. Use a wooden spoon to stir until just combined. It’s okay if a few dry bits remain.
7. Fold in the chopped carrot until just combined. The batter should be thick enough to scoop and thin enough to slide off a spoon.
8. Line a 12 cup muffin pan with liners or lightly oil with cooking spray. Divide the muffin batter evenly among the 12 pans using a ⅓ cup scoop.
9. Sprinkle the oat crumble on top of each muffin.
10. Bake on the middle rack of the 350 degree oven for 18 to 20 minutes. Let stand for 5 minutes before unmolding onto a wire rack to cool completely.
Expert advice and customization ideas
- Consistency of muffin batter: Muffin batter should be on the thicker side. It should be closer to scoopable than pourable. If the batter is too thin, add ¼ cup all-purpose flour at a time until thickened. If the batter is too thick, add 1 tablespoon of non-dairy milk at a time.
- Oil versus butter: For a richer baked vegan muffin, try using melted vegan butter instead of olive oil. I find that the oil gives the muffins a more tender crumb, but the melted butter provides a richer flavor.
- Muffin liners: These muffins can be made with or without muffin cases.
- Instructions for freezing: Muffins can be frozen in an airtight container for up to 3 months. Let them cool to room temperature before freezing them. They thaw quickly at room temperature.
- I recommend using a oven thermometer. Oven temperatures can vary widely, which can affect how quickly your muffins cook.
Looking for more vegan baked goods?
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📖 Recipe
Print Recipe
Vegan muffins with carrot cake
These fluffy, warm muffins have a delicious oatmeal crumb topping and can be made in under 30 minutes!
Portions: 12 medium muffins
Instructions
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Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners or spray lightly with cooking spray.
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To prepare the carrots, peel the carrots using a potato peeler. Destroy using a box grater (use the side with ¼-inch holes). Shelve.
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In a small bowl, prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Leave to rest for 5 minutes before use.
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To make the crumb topping, mix together the rolled oats, vegan butter, and brown sugar in a small bowl. Shelve.
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Mix the dry ingredients (all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt) in a large bowl.
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In a separate bowl or in a large measuring cup for liquidsmix wet ingredients (soy milk, olive oil, chia egg).
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Pour the wet ingredients into the dry ingredients. Use a wooden spoon to stir until just combined. It’s okay if there are small dry pieces left. The batter should be thick enough to scoop but not dry. Use a spatula to fold in the chopped carrot until just combined.
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Divide the muffin batter evenly among the 12 pans using a ⅓ cup scoop. Spread the oat crumble evenly over the twelve muffin tops.
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Bake at 350 degrees for 18-20 minutes. Let stand for 5 minutes before unmolding onto a wire rack to cool completely.
Notes
- Store at room temperature for 3-4 days in a closed container, or refrigerate for 4-5 days.
- Flour: These muffins can be made with half a whole wheat instead of white wheat. It will make a slightly thicker muffin. Use the spoon and level method to measure out the flour. Take a spoon and pour the flour into the measuring cup until it overflows. Use the back of a knife to remove excess flour from the top. Don’t put the flour in the cup.
- Additional components: Fold in up to ½ cup chocolate chips, chopped nuts, or your other favorite add-on to the batter.
- Sugar: I don’t recommend replacing white sugar with maple syrup or any other liquid sweetener, but you can add ¼ cup brown sugar in place of ¼ cup white sugar for a richer flavor.
Serving: 1muffinCalories: 265kcalCarbohydrates: 39gProtein: 4gFat: 10gSaturated fats: 2gSodium: 190mgPotassium: 122mgFiber: 2gSugar: 15gVitamin A: 2039UIC vitamin: 2mgSoccer: 48mgIron: 2mg
