These vegan carrot muffins are bursting with spices, and studded with sweet raisins and crunchy walnuts! They’re super easy to whip up and perfect for a sweet snack or an indulgent breakfast.
Spring is in the air, isn’t it? Okay, spring has been in the air all winter long, at least where I live. It’s been super warm and we haven’t had one real snow day. I know some folks will disagree with me, but I find this to be a bit of a downer. It feels like we never got a real winter. And I love winter!
Now that spring is almost officially here I suppose I’ll have to make the best of it.
I’m doing that by baking up a batch of these delightfully springy vegan carrot muffins.
How to Make Vegan Carrot Muffins
In addition to being delicious and comforting, these muffins are super easy to make! The most labor intensive part is grating the carrots, but you only need a cup, so you shouldn’t break much of a sweat.
Once you’ve grated the carrots, start by mixing your wet ingredients in a small bowl or liquid measuring cup: non-dairy milk, coconut oil, apple cider vinegar, and vanilla.
Now mix your dry ingredients in a large bowl: flour, brown sugar, spices, baking powder, baking soda, and salt.
Use a spoon to make a little well in the middle of your dry mixture, then pour in the wet ingredients. Stir everything just until combined.
Now fold in your shredded carrots, along with some raisins and walnuts.
Spoon the mixture into muffins tins and bake!
Vegan Carrot Muffin FAQ & Tips
- Can these muffins be made oil-free? I’m not sure. Applesauce might work as a substitute for the oil, but I haven’t tested it, so I can’t say for sure.
- Can these muffins be made gluten-free? Again, I’m not sure. I think your best bet would be to substitute an all-purpose gluten-free blend like those made by Bob’s Red Mill or King Arthur if you’d like to try it.
- Don’t overmix the batter. This is always super important when making muffins. Just stir until the wet and dry ingredients are combined.
- Topping ideas: Try sprinkling the tops of your muffins with oats, brown sugar, or coconut before baking.
- Feeling like something a bit more indulgent? Try my vegan carrot cake.
Vegan Carrot Muffins
These vegan carrot muffins are bursting with spices, and studded with sweet raisins and crunchy walnuts! They're super easy to whip up and perfect for a sweet snack or an indulgent breakfast.
- 1 cup unsweetened non-dairy milk (room temperature)
- 1/3 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 3/4 cup plus 2 tablespoons all-purpose flour (or whole wheat pastry flour)
- 1/2 cup organic brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup finely shredded carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Preheat the oven to 350°F and line a 12 cup muffin tin with papers.
Stir the milk, oil, vanilla, and vinegar together in small bowl or liquid measuring cup.
Stir the flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt together in a large mixing bowl.
Use a spoon to form a well in the center of the dry ingredients, then pour in the milk mixture. Stir just until the wet and dry ingredients are fully mixed.
Fold in the carrots, walnuts, and raisins.
Divide the batter among the muffin cups.
Bake the muffins for about 22 minutes, or until the tops spring back when lightly pressed on with a finger.
Transfer the muffin tin to a cooling rack and allow the muffins to cool before removing them from the tins.