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5 from 4 votes
Vegan Carrot Muffins Arranged On a Table with a Cup of Tea
Vegan Carrot Muffins
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins

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.

Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 186 kcal
Author: Alissa Saenz
  • 1 cup unsweetened non-dairy milk (room temperature)
  • cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 ¾ cup plus 2 tablespoons all-purpose flour (or whole wheat pastry flour)
  • ½ cup organic brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon powdered ginger
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup finely shredded carrots (about 2 medium carrots)
  • ½ cup chopped walnuts
  • ½ cup raisins
  1. Preheat the oven to 350°F and line a 12 cup muffin tin with papers.

  2. Stir the milk, oil, vanilla, and vinegar together in small bowl or liquid measuring cup.

  3. Stir the flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt together in a large mixing bowl.

  4. 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.

  5. Fold in the carrots, walnuts, and raisins.

  6. Divide the batter among the muffin cups.

  7. Bake the muffins for about 22 minutes, or until the tops spring back when lightly pressed on with a finger.

  8. Transfer the muffin tin to a cooling rack and allow the muffins to cool before removing them from the tins.

Nutrition Facts
Vegan Carrot Muffins
Amount Per Serving (1 muffin)
Calories 186 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Saturated Fat 5.4g27%
Sodium 223mg9%
Potassium 196mg6%
Carbohydrates 27.6g9%
Fiber 1.4g6%
Sugar 10.1g11%
Protein 2.7g5%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.