These easy vegan carrot cake muffins are soft, moist, and packed with warm spices, making them the perfect grab-and-go treat.
They’re naturally sweetened, loaded with freshly grated carrots, and topped with crunchy chopped walnuts for the perfect texture. No frosting needed—just simple, wholesome flavors in every bite!
Ingredients
Here’s what you’ll need to make these delicious vegan carrot cake muffins:
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- ¾ cup coconut sugar or brown sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup unsweetened applesauce (or mashed banana)
- ¾ cup almond milk (or any plant-based milk)
- ½ cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts (plus extra for topping)
Instructions
Follow these simple steps to make perfect carrot cake muffins:
- Preheat the oven:
Set your oven to 350°F (175°C) and line a muffin tin with paper liners. - Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. - Prepare the wet ingredients:
In a separate bowl, mix the applesauce, almond milk, oil, and vanilla extract. Stir until smooth. - Combine and fold:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated carrots and chopped walnuts, being careful not to overmix. - Fill the muffin tins:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra chopped walnuts on top. - Bake:
Place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. - Serve and enjoy!
These muffins are best enjoyed fresh but can be stored in an airtight container for up to five days.
Tweaks and Additions
Customize your carrot cake muffins with these variations:
- Make them nut-free:
Omit the walnuts and replace them with sunflower seeds or shredded coconut for added texture. - Add a fruity twist:
Mix in ½ cup of raisins or diced pineapple for natural sweetness. - Increase the spice:
Add a pinch of ground ginger or allspice for extra warmth. - Swap the sweetener:
Use maple syrup instead of coconut sugar for a deeper flavor. - Make them extra moist:
Stir in ¼ cup of unsweetened shredded coconut or an extra tablespoon of applesauce.
These easy vegan carrot cake muffins are a must-try for any baking enthusiast. Whether for breakfast, a snack, or a quick dessert, they deliver all the cozy flavors of carrot cake in a simple, handheld treat!
