These Easy Vegan Carrot Muffins are so much more than just regular old carrot muffins. Not only are they quick to prepare, taking just 35 minutes to whip up, but they are jam-packed full of scrumptious homemade baked goodness. Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste!
No really, I dare you to test them out for yourself.
Now of course if you don't like walnuts or coconut in your vegan carrot muffins, that's cool, you can skip them. But I highly recommend these additions.
If you're looking for some more vegan muffin options try my double chocolate muffins, berry crumb muffins, or banana nut muffins. All of which are super popular recipes... do you know the muffin (wo)man? It's me. I'm the one who's good at making muffins. Ah... ok, bad jokes Sam.
Back to easy vegan carrot muffins. The good news about these muffins is that they can be made ahead of time and either stored at room temperature for 3 - 4 days, or they can even be frozen. The bad news is that it's going to be very difficult to not eat them all on day one. You have been warned.
To Make Easy Vegan Carrot Muffins:
In a large bowl whisk together all the dry ingredients.
In a medium bowl mix together the plant-based milk, oil, lemon juice, and vanilla extract. Then stir in the carrots, walnuts, and coconut.
Pour the wet carrot mixture into the dry ingredients bowl and stir until just combined. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly.
Divide the batter evenly among the prepared muffin tin.
Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan or on a rack.
Then prepare to bite into the most gloriously delicious muffin ever!! The texture is amazingly fluffy and moist and the flavor is other-worldly! Enjoy as is or with a smear of vegan butter.
Common Questions:
Can you freeze Carrot Muffins?
If kept in an air-tight container and stored after cooling, these muffins can last in your freezer for a few months.
Are Carrot Muffins healthy?Â
These Carrot Muffins are not a health food as amongst other ingredients that do not qualify as "health foods", they contain white sugar.
Bon appetegan!
Sam Turnbull
Easy Vegan Carrot Muffins
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Wet Ingredients:
- ¾ cup plant-based milk, (such as soy or oat)
- ½ cup light oil, (such as canola or vegetable)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups peeled and grated carrots, (about 2 medium carrots)
- ½ cup chopped walnuts, (optional)
- ½ cup shredded coconut,, sweetened or unsweetened (optional)
Instructions
- Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
- In a large bowl whisk together all the dry ingredients.
- In a medium bowl mix together the plant-based milk, oil, lemon juice, and vanilla extract. Then stir in the carrots, walnuts, and coconut. Pour the wet carrot mixture into the dry ingredients bowl and stir until just combined. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly.
- Divide the batter evenly among the prepared muffin tin. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan. Carrot muffins can be stored at room temperature for 3 - 4 days or frozen in an air-tight container.
Nutrition
Phoebe says
I had a whole bunch of carrots to use up so thought I’d give these a go and they did not disappoint! These will be on my regular baking rotation. Perfect sweetness, texture and taste!
Jess @ IDTLC Support says
We're so happy to hear it!
Jennifer Chevalier says
Would coconut or almond milk be acceptable instead of oat or soy?
Jess @ IDTLC Support says
Any plant milk should work fine!
Blair says
These are absolutely delicious! My girls and I are really having to use self control to not eat them all right now!
I used 1/2 c sugar, because I like my muffins less sweetened. Also, I didn't have nutmeg so I substituted ground allspice. I used canned coconut milk, white vinegar and avocado oil. I omitted the walnut and coconut, since I didn't have them.
I will definitely be making these again, thank you for the great recipe!
Jess @ IDTLC Support says
That sounds delicious! We're so glad you and your girls enjoyed!
Christiane says
Wow, those muffins are amazing! I will definitely make them often. Thanks for the recipe.
Char says
I usually enjoy your banana nut muffins, but my kids are getting tired of "banana" this week. so I made these carrot muffins. Only thing i did different was use cows milk, because that's all I had. The muffins are delicious. I'm on my second one, already- they are still warm! I can't wait to try this with coconut milk. Thanks for a great recipe!
Sam Turnbull says
Glad they were enjoyed!
Tanya says
Good base recipe, it’s fluffy, but tastes too oily! It felt weird adding that much oil too. I may try to substitute some oil next time, used canola.
Samantha Gaslea says
Awesome recipe!!!! Thank you worked out amazing!!!
Sam Turnbull says
So happy you enjoyed them, Samantha. Great name by the way 😉