Vegan Carrot Muffins

4.34 from 6 votes

My vegan carrot muffins are bursting with spices, and studded with raisins and crunchy walnuts, and covered in a sweet oat crumble topping! They're super easy to whip up and perfect for a sweet snack or an indulgent breakfast.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 257kcal

Author: Alissa Saenz

Ingredients

For the Topping (optional)

¼ cup rolled oats
¼ cup all-purpose flour
3 tablespoons organic brown sugar
½ teaspoon ground cinnamon
Pinch salt
2 tablespoons vegan butter, melted

For the Muffins

1 cup unsweetened non-dairy milk (room temperature)
⅓ cup vegetable 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

US Customary - Metric

Instructions

Preheat the oven to 425°F and line a 12 cup muffin tin with muffin liners.
To make the topping, stir together the rolled oats, flour, brown sugar, cinnamon, and salt. Add the vegan butter and stir until the ingredients are evenly saturated with the melted butter. Place the bowl in the fridge while you make the muffin batter.
Stir the milk, oil, vanilla, and apple cider vinegar together in small bowl or liquid measuring cup. Set this aside.
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. Make sure not to overmix the batter.
Fold the carrots, walnuts, and raisins into the batter.
Divide the batter among the muffin cups, then sprinkle the tops with the crumble topping. You may need to break it up a bit with your fingers as you do this. Gently press the topping into the batter.
Bake the muffins for 8 minutes, then turn down the oven temperature to 350°F and bake the muffins for 10 to 12 minutes longer, until the topping is golden brown and a toothpick inserted into the center of a muffin comes out clean.
Transfer the muffin tin to a cooling rack and allow the muffins to cool before removing them from the tins and serving.

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