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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! 💕
Sue says
Excellent! Hubby doesn't like coconut so replaced with raisins and chocolate chips. So good.
Luz says
Hi Sam!
Could the sugar be substituted for date syrup?
Thank you
Kim says
Wow! These came out so moist, with a nice little crisp on top. So delicious! I can't wait to deliver these to friends and family as a sweet little Easter surprise tomorrow
These were a perfect way to use up those last couple of carrots wasting away in the fridge. Thanks for the great recipe!
Sam Turnbull says
You're most welcome, Kim! So happy you enjoyed 🙂
Kristine says
I don't have any canola or vegetable oil with coconut oil work?
Sam Turnbull says
Coconut won't work well because it is solid at room temperature which might make the muffins heavy. If you have any other light oil, that would be better. 🙂
Samantha Arsenault says
Wow! These are the first muffins that I've made that are very moist and tasty Today I didn't have carrots so I replaced the carrots with 1 cup of frozen raspberries + 1/2 chocolate chips and left the nutmeg out and they were as delicious! Thanks for all the amazing recipes, love your blog!!
Rachael Smith says
How do I sub whole wheat flour?
Cynthia says
I made these with about 1 1/4 cup WW flour and about 1/4 cup ground flax seed. Used applesauce instead of oil. Came out moist and flavorful. You could just use all WW flour without the flax if you'd prefer.
Georgia says
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!
Sam Turnbull says
Aww you're most welcome, Georgia! Thank you for leaving a review 🙂
Terri says
I made this a few days ago and they did not rise up as I would have like them to a little dense, but that was most likely me as I do not bake often but they were delicious anyway and are now gone insert very sad face here. Will make them again. I am well on my way to being a Vegan convert
Chaya says
I love them
Are they 215 kcal for one muffin? Or for all the muffins together?
Sam Turnbull says
Per muffin 🙂
Reading Rabbit says
Hi Sam!
My Mom and I made your easy vegan carrot muffins and they were delicious, although we did make some small changes to the recipe like we used one cup of brown sugar and half of a cup of white sugar, two cups of all purpose flour and one cup whole wheat flour, and one cup of raisins. I think we will definitely be making them again! Thank you for all of your fun to make, tasty recipes! My sisters and I will be making your vegan soft frosted sugar cookies to surprise our Mom for her birthday which is today! Say Hi to Chickpea for me! She is so cute!
Shelley says
Your tofu crumbles have changed my life, so thank you very much for that!
This recipe is also delicious and just a heads up to anyone who cares, it works really well with half the sugar. I added 3 tablespoons of flax to try to balance out the dry ingredients and it worked well. They turned out crunchy on top, tender in the middle, sweet, and satisfying.
Thanks again, you folks rock!
Sam Turnbull says
Aww wonderful, Shelley!! 🙂
Dawn says
These muffins are amazing! I doubled the recipe (thank God! They’re so delicious!) And used a mixture of whole wheat and all-purpose flour. I also skipped the oil and replaced it with my homemade applesauce.
Thank you so much for this recipe! Considered making some vegan cream cheese frosting for them, but they’re perfect without it. That’s saying a lot considering frosting is one of my favorite food groups!
Love your website and cookbook, and I always look forward to receiving your emails. Keep up the great work!
Sam Turnbull says
Aww thanks so much, Dawn! Thrilled you enjoyed!
Suzanne says
Absolutely FANTASTIC Sam!! Thank you so much for sharing ❤
Sam Turnbull says
So happy you enjoyed, Suzanne 🙂
Mori says
Amazing!! Can’t wait to try this, but is there anything I can sub oil with? Trying to be oil free. Thanks!
Sam Turnbull says
HI Mori, I'm not an expert in oil-free baking so I would recommend following a guide such as this one.
Anna says
Tried it, LOVED IT and had to fight the kids to not eat the last one so hubs could try it when he got home. Totally lost the fight (Little stinkers snuck it while I was in the bathroom!) so I guess we’re making another batch. Shucks! Oh! And. AND! My seven year old says “Mom, these are better than McDonalds muffins”. Tagged you in the video on Insta
Jillian says
Anna- Did you add the optional walnuts and coconuts into your muffins for the kiddos? I’m going to try them out for mine and was just curious! Thx!
Anna says
Hey! I didn’t end up using either; didn’t have any walnuts on hand and when I looked at the coconut I questioned how long it had been open So for the sake of fresh ingredients we went without, but our kids are normally coconut fans. The muffins themselves turned out just fine without though.
Sam Turnbull says
Haha!! THat's amazing!! Thrilled they loved them so much 🙂
Em says
Yum, this sounds great. I'm actually thinking I'll make these with a savory swing instead of sweet (I'm a salty breakfast person). I have a couple questions that are out of left field. Please let me know what you think.
Does the sugar serve another purpose besides just sweetener? As in, if I left it out (because I'd be swinging savory), would I need to add some sort of extra dry bulk?
ALSO, I've been digging coconut milk (from a can) as a way to add some fat to my food... it gives me Thai vibes that I dig. Do you think there is enough fat in coconut milk to sustain a muffin recipe? I've never tried it but I'm intrigued.
If you don't know, I'll charge on (and change one at a time) and let you know how it goes.
Thanks for the ideas 🙂
Sam Turnbull says
Hi Em, baking is a science so altering the recipe (even a small amount) will give you different results. As I haven't tested those options I can't know how they will turn out. You're welcome to experiment tho. ENjoy!
Em says
Updates!
1. I made your recipe and it was delicious. So light and fluffy (coconut was a good idea for texture).
2. I made your recipe, minus the sweet elements, plus nooch, black salt, garlic powder, onion powder, smoked paprika, cayanne pepper. These came out denser but still delicious. I think I may add more nooch and maybe small seitan cubes. I've made corn bread with veggie dogs that I liked, so I'm thinking along those lines.
Thanks for sharing accessible recipes.
Sam Turnbull says
Glad you enjoyed your version!
Joanie says
Easy and delicious. They turned out perfect.
And for all of you who feel the need to be negative, just don’t make them and move one, sheesh.
Sam Turnbull says
Haha, thank you Joanie!! Thrilled you loved them so much! And so quick to make them too 🙂
dd says
yikes, ms Sam...
worldtruth.tv/canola-oil-a-chemical-carcinogen-that-doesnt-belong-anywhere-near-your-food/
Canola Oil: A Chemical Carcinogen That Doesn’t Belong Anywhere Near Your Food
We all have been trained by the government and food industry to believe that processed vegetable oils, such as canola oil, are healthy...
Though canola oil is marketed as a healthy oil, it is anythig but healthy. It is a cheap, highly unstable, inflammatory oil that was given a huge push by trusted advisory groups and the government’s dietary guidelines... Nonetheless, obesity, cardiovascular diseases, and cancer are still on the rise...The problem with canola oil
Canola oil comes from highly toxic genetically modified rapeseeds. In the past, rapeseed oil was used in candles, soaps, lipsticks,
lubricants, inks, biofuels, and even insecticides. Somehow this industrial oil found its way to our dinner table.
In 1956, however, the U.S. Food and Drug Administration (FDA) banned the use of rapeseed oil for human consumption due to
the high levels of erucic acid. By the early seventies, rapeseed growers had found a way to genetically modify the seeds to
produce an oil with reduced erucic acid.
The oil was reintroduced on the market under the name “Rape Oil” or “LEAR Oil” (Low Erucic Acid Rape), which was later changed to canola oil for marketing purposes. It was touted a wonder oil,..
Sam Turnbull says
Actually no oils are healthy. I didn't promote this as a health-focused recipe. My recipes are delicious, vegan, easy to make, and use easy to find ingredients. Those are my only requirements. If you prefer health-focused recipes there are a ton of other blogs who offer those. 🙂
Byron says
When my mom died I kept her Tupperware flour container I wrote Mom’s white flour on the lid and since then I’ve been a lot more lenient as far 100% Whole grain. ... but 100% all purpose white flour ? You kids !❤️ ps. I’m going to try this with WW. I’ll let you know how it goes
Sam Turnbull says
Enjoy!
Laura says
Can almond flour be substituted and if so, is it the same amount? Thanks so much!
Sam Turnbull says
I'm not an expert in alternative flours so I would recommend following a guide such as this.
Laura says
Thanks so much!