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FEATURED COMMENT:
Honestly I have never left a review for a recipe but I had to for these Carrot muffins. They were so good that we ate them all in two days!!! My 3 year old even loved them. Thank you so much for sharing this delicious vegan recipe! - Georgia
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 large mixing 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 over mix, lumps are totally cool. Over mixing 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 and with a tall glass of almond milk or a coffee.
Common Questions:
Can you freeze Carrot Muffins? If kept in an airtight 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(click stars to vote)
Easy Vegan Carrot Muffins
These Easy Vegan Carrot Muffins are 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!
Servings: muffins
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Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground 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
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?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Diana M says
I wish this recipe contained some ginger. And of course we had to add raisins! But these were easy and a hit in our house.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Diana! Ginger and raisins sound like delicious additions. So glad they were a hit 😊
Solomon says
Hello, can I use the same ingrediants and make this into a cake?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Solomon! Yes, you can bake this as a cake 😊 I’d suggest using an 8-inch pan and baking a bit longer, about 25–35 minutes, until a toothpick comes out clean. The texture will be slightly more dense and muffin-y than a traditional cake, but still delicious!
Solomon Ogunlana says
Thankyou, so much! Appreciate taking the time out to reply to my comment.
Kaye says
Hi, very yummy and moist, easy to put together. I tried to make them a bit healthy by using apple sauce instead of oil which turned out great. Will be making these again. thanks for the recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kaye! So happy to hear you enjoyed them and that they turned out moist 😊 Thanks so much for sharing!
paschalia says
Perfect!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! Thank you! 🧡
Marine says
Hello, just a little note to let you know my guests loved them (me including) and they are so yummy and not dry at all!
Jess @ It Doesn't Taste Like Chicken says
Marvelous! We're happy to hear it!
Amber Yuen says
Hi, I want to try to make this for some friends but I was wondering if I could use coconut sugar in place of regular white sugar?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amber! Yes, you can swap in coconut sugar for the white sugar. The muffins will turn out just fine, though they’ll be a bit darker in color and the flavor will have more of a caramel note. Still super tasty! Hope your friends love them.
meredith danielle says
hi sam! so i made these with all purpose flour the first few times, and they came out GREAT! i then used gluten free 1:1 flour and the texture was different...it was like a muffin cookie, if that makes sense. how can i resolve that so it has the texture of a muffin?? thanks1
Jess @ It Doesn't Taste Like Chicken says
GF flours tend to absorb more moisture and make the batter thicker. You can try adding more plant milk by 1–3 tablespoons and also let the batter rest for about 15 minutes before you bake them!
Amanda says
These are probably the best muffins I've ever had, and certainly the best ones I've ever made! I had a handful of extra carrots starting to get soft in the back of my fridge, and this is the best thing I could have done with them! I baked them while some friends were over, and as soon as I tasted one I immediately regretted sharing. Going to make another batch tomorrow, these are seriously addictive!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, oh that's so wonderful Amanda!! I am so thrilled you loved the muffins so much 🙂
Charlotte says
just made these they are delicious 😋
Jess @ It Doesn't Taste Like Chicken says
We're happy you like them!
Rachael says
Hmmm. The carrots are not listed in the ingredients????
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rachel, yes the carrots are included in the recipe! You will find them in order of when they are added to the batter so they are just below the vanilla extract (1 ½ cups peeled and grated carrots, (about 2 medium carrots)).
Neya says
So, I followed the recipe and got at least 24 muffins! Yay? Is it just because I have a smaller muffin tray or something?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Sounds like you got some bonus muffins! 😊 It could definitely be that your muffin tray is a bit smaller. Either way, extra muffins are always a win! Enjoy!
Am says
Hi! These look great! Any tips for reducing / substituting the white sugar with something unrefined?
Thanks!
Jess @ It Doesn't Taste Like Chicken says
You could try using unrefined coconut sugar - it will yield a milder sweetness but should be lovely.
George says
Could the Carrot Muffin recipe be converted into Carrot Cake?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi George, for carrot cake, I would recommend using my carrot cake recipe found in my cookbook Fuss-Free Vegan. It even includes a recipe for vegan cream cheese frosting- yum!!
Emma says
I sort of used this recipe, but didn't have coconut and wanted to see how using a bit of tapioca flour would work. I added 1 extra medium carrot, 1/2 cup of sultanas, 1/2 tsp of baking soda, 1/2 a tsp ground ginger, 1/2 tsp of almond extract and 1/3 cup of tapioca flour out of the 1 1/2 of all-purpose flour. It's made them very moist with a crispy top. Quite a dense consistency. I might use tapioca flour in brownies and cookies to see if it has the same effect. Thank you again for a delicious easy to follow recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy it worked out for you Emma!
Dianelys R says
I always thought carrots belonged in salads, not desserts… until these muffins came along and turned my world upside down. Now, I’m pretty sure carrots were only put on Earth to be baked into these moist, sweet, and completely addictive treats.
Whenever I make these muffins, they barely make it out of the oven before my family starts circling the kitchen like hungry wolves.
These muffins are the perfect balance of sweet and spice, with a texture so perfect it could win a gold medal in the muffin Olympics (if that were a thing, and it should be). And don't even get me started on the little bits of carrot, coconut flakes and the walnuts that add just the right amount of chewiness—like nature’s sprinkles.
Every time I bring these to a gathering, I’m bombarded with requests for the recipe, which I reluctantly share because, let’s face it, I like being the muffin hero. The best part? No one ever believes they’re vegan until I tell them, and by then, they’re too busy grabbing another one to care.
So, if you want to be the most popular person at your next potluck/ gathering or just want to make sure your baking pans never see leftovers again, these vegan carrot muffins are the way to go. Trust me, once you bake them, your life will be divided into two parts: Before Carrot Muffins, and After Carrot Muffins. And the recipe is mega easy to make so that is a plus too.
Tips: If I don’t have carrots at hand, I substitute it for apples, following the same steps, and they taste amazing!!!
Jess @ It Doesn't Taste Like Chicken says
Wow, what a review! Thanks for sharing. We're so thrilled you enjoy these muffins so much. 🙂