• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Free Masterclass
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Free Masterclass
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Recipes

    February 26, 2020 83 Comments

    Easy Vegan Carrot Muffins

    11.7K 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 66 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 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course : BreakfastSnack
    Cuisine : AmericanCanadian
    Servings: 12 muffins
    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
    Prevent your screen from going dark

    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. Tash says

      March 06, 2022 at 1:42 am

      5 stars
      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 ⭐️⭐️⭐️⭐️⭐️

      Reply
    2. AdamH says

      October 31, 2021 at 7:54 am

      Delicious! I replaced half the oil with applesauce and skimped a little on the sugar. Came out fantastic, saving this one!

      Reply
    3. tracy nguyen says

      July 16, 2021 at 12:24 pm

      can we use chickpea flour to bake.
      Thank you

      Reply
    4. Paola J says

      March 02, 2021 at 8:26 pm

      5 stars
      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!

      Reply
    5. Lori says

      January 24, 2021 at 5:39 pm

      5 stars
      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.

      Reply
    6. Carolanne Fry says

      November 26, 2020 at 12:10 am

      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 🙂

      Reply
    7. Sunny White says

      November 13, 2020 at 2:02 pm

      5 stars
      I would like to know if I could substitute apple sauce for the oil, would that work with this recipe?

      Reply
      • Patricia says

        January 06, 2021 at 7:58 am

        5 stars
        Hi Sunny, I made these yesterday and used applesauce instead of oil and they were delicious!

        Reply
    8. Beata says

      October 11, 2020 at 11:39 am

      5 stars
      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!!!

      Reply
      • Allan says

        November 13, 2020 at 2:05 pm

        Do you add the apple cider Vinegar to the milk first, and allow to curdle?

        Reply
        • Char says

          October 12, 2022 at 11:33 pm

          No, you just combine all the wet ingredients in a bowl and mix them up, then add to dry ingredients.

    9. Kate says

      September 18, 2020 at 3:39 pm

      5 stars
      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!

      Reply
    10. Tina LeBlanc says

      August 31, 2020 at 8:22 am

      5 stars
      These muffins are amazing - I made them as written including the walnuts, coconut AND added about a half cup of raisins - SO GOOD!!!

      Reply
      • Sam Turnbull says

        September 03, 2020 at 12:00 pm

        Yay!!!

        Reply
    11. Gloria says

      August 24, 2020 at 10:24 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        August 26, 2020 at 5:18 pm

        Haha! Yeah, gluten-free baking is a whole other kind of chemistry I haven't mastered either!

        Reply
      • Danielle says

        July 16, 2021 at 2:38 pm

        5 stars
        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

        Reply
    12. mimi says

      August 13, 2020 at 11:13 pm

      5 stars
      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!!!

      Reply
    13. Kitti says

      July 19, 2020 at 3:48 pm

      5 stars
      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

      Reply
    14. Natalia says

      June 04, 2020 at 9:26 pm

      5 stars
      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!

      Reply
    15. ITriedit says

      June 04, 2020 at 7:01 pm

      5 stars
      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!!

      Reply
      • Sam Turnbull says

        June 11, 2020 at 12:26 pm

        So happy you enjoyed!

        Reply
    16. Michelle A. says

      May 16, 2020 at 2:00 pm

      5 stars
      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!

      Reply
    17. Nelda says

      April 26, 2020 at 5:22 am

      Could this be made in a loaf pan? How long would it needto bake

      Reply
    18. Julia says

      April 25, 2020 at 10:00 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        May 06, 2020 at 5:42 pm

        Wonderful!

        Reply
    19. Christine says

      April 19, 2020 at 12:15 pm

      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!

      Reply
    20. Tatiana says

      April 18, 2020 at 1:24 pm

      5 stars
      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)

      Reply
      • Sam Turnbull says

        April 19, 2020 at 10:13 am

        So happy you enjoyed!!

        Reply
      • Lisa A. Voissard says

        July 07, 2020 at 8:14 am

        These were delicious, but the calorie information has to be a typo, right? Is each muffin about 251 calories?
        thanks!

        Reply
        • Sam Turnbull says

          July 10, 2020 at 4:10 pm

          Yes, each muffin is about 251 calories. That's pretty standard for a muffin. 🙂

    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    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 →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo

    Footer

    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN