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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! 💕
Susan F barron says
Made these today and agree with others that the oil is way too much (at least for me). Will try applesauce next time but I do love the flavor !
Michele says
I tried these today with the leftover pulp from my juicer. I hate wasting food. I used coconut sugar in place of white sugar and just because I used flaxseed mix equivalent to 2 eggs. These were the best. I look forward to doing other variations like coconut or almond flour the next time. thank you...these are great. I doubled the recipe and got 36 muffins (cupcake size)
Amy says
These are my favourite carrot muffins! The shredded coconut is a must, imho.
Vanessa says
A family favourite! Always make two batches, one to eat and one to freeze.
Julie says
I swapped out the walnuts for dried cranberries and they gave a nice tartness to the muffins. I just love the texture of these muffins without requiring any strange ingredients like aquafaba!
Liisi says
Best vegan muffins. Although I would recommend half the sugar amount, otherwise too sweet.
Angie says
delicious! these are so good. I even add a walnut crumb topping because, why not! these don't last more than 2 days in the house.
Frizzle says
this is probably my 4th time making these, they're really good & come together very easily if you use your food processor to shred the carrots! I cut the sugar and add powdered ginger which really warms them up. I use half WW flour and half white flour. I accidentally used bread flour today for my white flour and they turned out a tad denser but just as good 🙂
Jess @ IDTLC Support says
Wonderful! We're thrilled you've made this recipe a few times over now! Thanks for sharing your tips.
k says
Too sweet and the taste of carrots was overpowering 🙁
Jane says
Concerned about so much oil. Any ideas on reducing the fat content?
Loretta says
Agree. I googled and it seems applesauce can be substituted for oil. I'm going to try that.
Jess @ IDTLC Support says
Other readers have had success substituting with applesauce.
Meagan says
I enjoy so many of your recipes, I'm amazed I haven't commented before! These are delicious and come together so easily. Next time, I may try to substitute the oil for applesauce.
Jess @ IDTLC Support says
Thanks for the kind words, Meagan. Comment anytime! 🙂
Tracey Eddy says
These muffins are so good! I baked some last week, and I just took another batch (2 doz) out of the oven. Maybe I'll share with my friends (if there are any left)!
Jess @ IDTLC Support says
Hahaha! Hard to share when they're so good!
Adi says
These are absolutely delicious! I omitted both the walnuts and coconut for personal preference and they turned out amazing!! Will definitely be adding these to my rotation!
Jess @ IDTLC Support says
Fantastic!
Phoebe says
I had a whole bunch of carrots to use up so thought I’d give these a go and they did not disappoint! These will be on my regular baking rotation. Perfect sweetness, texture and taste!
Jess @ IDTLC Support says
We're so happy to hear it!
Jennifer Chevalier says
Would coconut or almond milk be acceptable instead of oat or soy?
Jess @ IDTLC Support says
Any plant milk should work fine!
Blair says
These are absolutely delicious! My girls and I are really having to use self control to not eat them all right now!
I used 1/2 c sugar, because I like my muffins less sweetened. Also, I didn't have nutmeg so I substituted ground allspice. I used canned coconut milk, white vinegar and avocado oil. I omitted the walnut and coconut, since I didn't have them.
I will definitely be making these again, thank you for the great recipe!
Jess @ IDTLC Support says
That sounds delicious! We're so glad you and your girls enjoyed!
Christiane says
Wow, those muffins are amazing! I will definitely make them often. Thanks for the recipe.
Char says
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!
Sam Turnbull says
Glad they were enjoyed!
Tanya says
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.
Samantha Gaslea says
Awesome recipe!!!! Thank you worked out amazing!!!
Sam Turnbull says
So happy you enjoyed them, Samantha. Great name by the way 😉