Vegan Carrot Muffins (Ready in 30 minutes!)

These simple and healthy carrot muffins are a sweet vegan treat that are great for both dessert and breakfast! Make these in under 30 minutes, and keep in the fridge for a grab-and-go snack.

You know what's even better than dessert? Eating dessert for breakfast. But you really hit the jackpot when the sweet treat in question is secretly healthy too.

Like these homemade carrot muffins, which are made without any refined sugar, 100% dairy-free and totally vegan. Yet given how delicious they are, you would never know.

These carrot muffins are:

• Healthier than traditional muffins. Made without any dairy, eggs or refined sugar. No guilt here.
• Great for serving either as breakfast or dessert.
• Super versatile! See my suggestions and substitutions above for some ideas.
• Effortlessly gluten-free.
• Perfect for meal prep and for lunch boxes. I love eating them as a quick snack on-the-go.
• Easy and beginner-friendly. This is not a baking recipe that's complicated or easy to mess up.

Eat these healthy vegan muffins by themselves, or add your favorite frosting to turn them into carrot cake cupcakes. I love to slice them in half and smother each side in peanut butter, or crumble them over top of a smoothie bowl. Yum!

Step-by-Step: Making Vegan Carrot Muffins

STEP 1: Preheat the oven to 180 degrees C/350 degrees F.

STEP 2: Add the dry ingredients (oat flour, ground flax, baking powder, baking soda) to a large mixing bowl. Mix together well.

STEP 3: In a separate mixing bowl, whisk together the wet ingredients (mashed banana, maple syrup, chia eggs, coconut oil).

STEP 4: Add the wet ingredients to the dry. Mix together really well, then fold in the grated carrot.

STEP 5: Distribute the batter evenly between muffin cases, arranging them on a baking tray. Bake for 20-22 minutes, until a toothpick comes out clean but they are still soft on the inside.

Tips & Tricks

Carrot greens. Don't waste them - they are edible! Check out all the ways to use carrot tops.

Oat flour. You can buy oat flour in most stores these days (I like this brand!). But you can also make it yourself by simply adding gluten-free oats to a blender or food processor and pulsing a couple of times to form a flour.

Maple syrup. You can replace this with agave syrup, if you prefer. But then the muffins won't be refined sugar free.

Chia eggs. This works as an egg replacer in this recipe. Each chia egg is made from 1 tablespoon chia seeds and 2.5 tablespoon water, whisked together and left to soak for around 5 minutes.

Coconut oil. To make these oil-free, replace the coconut oil with a nut or seed butter of your choice. You can leave it out altogether, but this will take away from the moistness of the muffins..

Add-Ins. If you want to add a little bit of crunch, throw in a handful of nuts or seeds, such as walnuts or pepitas. Try these with vegan chocolate chips for an extra layer of indulgence!

Chocolate muffins. To turn these into chocolate muffins, add a tablespoon of cacao powder.

Don't overbake. Be sure not to leave the muffins in the oven for too long, or bake at too high a temperature, as it will cause them to dry out.

Storing Carrot Muffins

You can store these in the fridge, in an airtight container, for up to a week.

These vegan carrot cake muffins are also freezer-friendly. Store in the freezer for up to a month, defrosting at room temperature or in the microwave as needed.

More Healthy Treats

If you love these Vegan Carrot Muffins, be sure to try these other healthy-ish vegan recipes:

• Healthy Vegan Banana Bread
• Berry-Almond Polenta Cake
• Chocolate Avocado Mousse
• No-Bake Raw Vegan Cake Pops

📖 Recipe

Vegan Carrot Muffins (Just 30 Minutes!)

from Oh My Veggies

These simple and vegan carrot muffins are a healthy treat that are great for both dessert and breakfast! Make these in under 30 minutes.

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 muffins

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Equipment

• 2 mixing bowls
• Whisk
• Muffin tray
• Baking tray

Ingredients 

US Customary - Metric

• 1 cup gluten-free oat flour
• 2 tablespoon ground flaxseed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 large banana, mashed
• ⅓ cup maple syrup
• 2 chia eggs, see recipe notes
• 2 tablespoon coconut oil, melted
• ⅔ cup carrots, grated

Instructions

• Preheat the oven to 180 degrees C/350 degrees F.
• Add the dry ingredients (oat flour, ground flax, baking powder, baking soda) to a large mixing bowl. Mix together well.
• In a separate mixing bowl, whisk together the wet ingredients (mashed banana, maple syrup, chia eggs, coconut oil).
• Add the wet ingredients to the dry. Mix together really well, then fold in the grated carrot.
• Distribute the batter evenly between muffin cases, arranging them on a baking tray. Bake for 20-22 minutes, until a toothpick comes out clean but they are still soft on the inside.

Notes

To make one chia egg, mix together 1 tablespoon chia seeds with 2.5 tablespoon water (so for two, you need 2 tablespoon chia seeds and 5 tablespoon water).

Nutrition (estimated per serving)

Calories: 225kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 5gTrans Fat: 1gSodium: 179mgPotassium: 266mgFiber: 4gSugar: 14gVitamin A: 2391IUVitamin C: 3mgCalcium: 107mgIron: 1mg

Course: Baking, Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: healthy carrot muffins, healthy muffins, muffins recipe, vegan carrot muffins

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!