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?
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
Tash says
I just made a batch of these, Sam they are sooooo good!! I didn’t have any walnuts (sad face) but I did have coconut (yay). Everyone at my house love them. Definitely a winner ⭐️⭐️⭐️⭐️⭐️
AdamH says
Delicious! I replaced half the oil with applesauce and skimped a little on the sugar. Came out fantastic, saving this one!
tracy nguyen says
can we use chickpea flour to bake.
Thank you
Paola J says
These are incredible! I've been meaning to find a recipe that I could use to make muffins with my juice pulp and this one did just the trick!
One small substitute that I made was adding peanut butter to the batter and instead of using milk and oil, using some homemade vegan butter I had. I'll definitely be making this again!
Thank you so much for this incredible recipe!
Lori says
These were so good light and moist. I doubled the recipe and made 6 jumbo and 12 regular muffins. I also added flax, pumpkin seeds and raisins. Next time I may do half zucchini and half carrot.
Carolanne Fry says
I liked these. they came out a little wet for me but still good. I added about a tablespoon of ground ginger- that added a nice flavor to it 🙂
Sunny White says
I would like to know if I could substitute apple sauce for the oil, would that work with this recipe?
Patricia says
Hi Sunny, I made these yesterday and used applesauce instead of oil and they were delicious!
Beata says
Was fortunate to have a nothing-that-must-be-done-now Saturday afternoon, so I was, admittedly, mindlessly, scrolling through Sam's recipes because I wanted something sweet but had no idea what I was looking for, lol. One of the posts had a link to Sam's Facebook, and although I don't use any social media, I know that I still can read some content if clicking on a link. So I did, and kept scrolling through Sam's feed, still mindlessly... But it really caught my attention that there were sooo many comments about these carrot muffins! I said, I guess these are it to try to satisfy my sweet tooth!
In my home country, putting carrots in your sweet baked goods was unheard of when I was growing up... Never seen a carrot cake or muffin until moving to the US many years ago. Never been a real fan of carrot baked goods after trying them, either. Just not something I craved as I very strongly prefer dark chocolate flavors. But yesterday I just felt that I had to make these, especially that I had some sad looking carrots in the fridge and the carrots needed to be used. Better yet, I had all the other ingredients on hand, even walnuts and coconut!
I don't normally bake with white flour and white sugar as I really try not to eat all this white stuff... But from my experience I know that substituting flours and sweeteners can be a disaster if not researched in advance, and I didn't feel like I wanted to do the research. I however knew I wanted these muffins RIGHT THEN, lol. So off with the white flour and white sugar I went.
Made the recipe as written, except I decreased the sugar to about 2/3 cup and used only about 1/4 cup of walnuts, because my walnuts were the black walnuts and their taste is quite strong, different and definitely an acquired taste. I personally love black walnuts, but I wasn't sure how the taste would come through in this recipe. Used silicone muffin cups and since they are just a little smaller than muffin wells in a typical muffin pan, I ended up with 14 muffins overall. Baked for about 20 minutes.
The muffins seemed just a touch undercooked when warm, but they sort of finished cooking after being taken out of the oven and when I finally bit into one of them, it was an absolute heaven that totally crushed my cravings for something sweet. Who knew that carrots can be so good in your cakes or muffins? So cool. Loved the different textures from the coconut and walnuts and I was glad that I used less sugar, as the muffins were plenty sweet for me. My boyfriend loved the muffins too and I (reluctantly) split the batch with him, haha.
Long story short, I am so happy that I stumbled upon these muffins and decided to make them - thank you Sam!!!
Allan says
Do you add the apple cider Vinegar to the milk first, and allow to curdle?
Char says
No, you just combine all the wet ingredients in a bowl and mix them up, then add to dry ingredients.
Kate says
Love this recipe, it turned out great! I didn't have walnuts or coconut but I added raspberries and lemon zest; worked really nicely! These are by far the best vegan muffins I have tried yet, thank you so much Sam!
Tina LeBlanc says
These muffins are amazing - I made them as written including the walnuts, coconut AND added about a half cup of raisins - SO GOOD!!!
Sam Turnbull says
Yay!!!
Gloria says
I LOVE this recipe! I tried to make it again last night, but on a whim I tried it with Bob's Red Mill gluten free 1 to 1 baking flour and it was a flop. Came out like Mochi .... so I'll be sticking with the original recipe from now on!
Sam Turnbull says
Haha! Yeah, gluten-free baking is a whole other kind of chemistry I haven't mastered either!
Danielle says
I probably should have read the comments before trying the GF version myself.
I’ve made these muffins before I was fully diagnosed with celiac, and they were amazing.. (just can’t eat gluten anymore for real now).
The muffins were still good with the GF flour but the insides were complete goo, even after baking for 30 minutes. (Definitely not blaming the author for this at all, I’m just starting to bake with GF flour and figured I’d give a favorite recipe a try).
Anyway... 5 star recipe, if anyone figures out the GF version, I would be eternally happy
mimi says
they where: SO good!
I used whole wheat and put half the oil (replace the liquid lost by more soy milk)
I cooked them 35 mins
thanks for the recipe!!!
Kitti says
Made this yesterday, this is the best muffin recipe ever! Tried some other vegan muffin before, but non of them came out so good. Thanks for the recipe
Natalia says
Just made this and they came out sooo good!!! I used almonds cause I didn’t have walnuts and it’s still really good. Super easy to make and easy to get ingredients. Thank you very much for sharing!
ITriedit says
I tried it and these were awesome! Next time I’ll increase the spices. Only change I did was swap out the oil for regular butter because I didn’t have any oil. Will make these regularly when I need to use up carrots!!
Sam Turnbull says
So happy you enjoyed!
Michelle A. says
Wow, wow, wow!!!!! These muffins were AMAZING! I am not vegan. However, I truly appreciate the benefits of the lifestyle as my almost two year old has an egg and dairy allergy. I’m always looking for different recipes that we can all enjoy. This recipe was One of them! My husband loved them too. I knew they were gonna be good when I smelled them cooking in the oven! Yummy! Thanks again!
Nelda says
Could this be made in a loaf pan? How long would it needto bake
Julia says
Really quick and easy to make, and absolutely delicious! I didn’t have nuts on hand, but did add some unsweetened desiccated coconut and they turned out great.
Sam Turnbull says
Wonderful!
Christine says
I made these a couple of weeks ago & they were delicious, but there was just a LITTLE something missing, so I made them again today but substituted brilliant yellow sugar for the white sugar, increased the nutmeg to 1/2 a teaspoon, & added 1/2 a teaspoon of ginger. I just finished sampling the results & they are absolutely amazing! Thank you Sam!
Tatiana says
These are SO GOOD!!
Good thing I doubled the recipe because my kids are currently gobbling them up!
(I added coconut, pistachios & raisins. And I subbed 1 cup of the flour with oats)
Sam Turnbull says
So happy you enjoyed!!
Lisa A. Voissard says
These were delicious, but the calorie information has to be a typo, right? Is each muffin about 251 calories?
thanks!
Sam Turnbull says
Yes, each muffin is about 251 calories. That's pretty standard for a muffin. 🙂