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    Home » Recipes » Recipes

    February 26, 2020 76 Comments

    Easy Vegan Carrot Muffins

    11.3K shares
    Jump to Recipe

    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!

    Easy Vegan Carrot Muffins! The tastiest muffins ever. Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste! #itdoesnttastelikechicken #veganrecipes #veganbaking #muffins

    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.

    Easy Vegan Carrot Muffins! The tastiest muffins ever. Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste! #itdoesnttastelikechicken #veganrecipes #veganbaking #muffins

    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:

    mix together the simple to make muffin batter

    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 muffin pan.

    Divide the batter evenly among the prepared muffin tin.

    baked until golden and a toothpick inserted into the center comes out clean

    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.

    Easy Vegan Carrot Muffins! The tastiest muffins ever. Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste! #itdoesnttastelikechicken #veganrecipes #veganbaking #muffins

    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? 

    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

    Print Recipe
    5 from 49 votes

    Easy Vegan Carrot Muffins

    EasThe tastiest muffins ever. Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Breakfast, Snack
    Cuisine: American, Canadian
    ingredient tag: coconut
    Servings: 12 muffins
    Calories: 251kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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)
    US Customary - Metric
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    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

    Serving: 1muffin (recipe makes 12) | Calories: 251kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Sodium: 127mg | Potassium: 190mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2731IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Vegan Truffle Mac and Cheese
    40 Easy Vegan Pasta Recipes »

    Reader Interactions

    Comments

    1. Char says

      October 12, 2022 at 11:22 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        October 21, 2022 at 6:28 pm

        Glad they were enjoyed!

        Reply
    2. Tanya says

      October 03, 2022 at 1:57 pm

      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.

      Reply
    3. Samantha Gaslea says

      September 28, 2022 at 5:55 am

      5 stars
      Awesome recipe!!!! Thank you worked out amazing!!!

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:06 pm

        So happy you enjoyed them, Samantha. Great name by the way 😉

        Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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