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    Oh My Veggies » Vegan Recipes » Vegan Breakfast Recipes

    Vegan Carrot Muffins (Ready in 30 minutes!)

    Published: Apr 20, 2021 · by Nicole · Updated: Mar 22, 2024 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    easy vegan carrot muffins

    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.

    vegan carrot muffins being served on a white plate
    Jump to:
    • Tips & Tricks
    • Storing Carrot Muffins
    • More Healthy Treats
    • Recipe
    • Comments

    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!

    serving the vegan carrot muffins

    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.

    me preparing the batter for the vegan carrot muffins

    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.

    freshly baked carrot muffins on a plate

    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 tbsp chia seeds and 2.5 tbsp 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.

    eating the vegan carrot muffins

    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

    easy vegan carrot muffins

    Vegan Carrot Muffins (Just 30 Minutes!)

    These simple and vegan carrot muffins are a healthy treat that are great for both dessert and breakfast! Make these in under 30 minutes.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Course: Baking, Breakfast, Dessert, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: healthy carrot muffins, healthy muffins, muffins recipe, vegan carrot muffins
    Servings: 6 muffins
    Calories: 225kcal
    Author: Oh My Veggies

    Equipment

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

    Ingredients

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

    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 tbsp chia seeds with 2.5 tbsp water (so for two, you need 2 tbsp chia seeds and 5 tbsp water).

    Nutrition

    Calories: 225kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 5gTrans Fat: 1gSodium: 179mgPotassium: 266mgFiber: 4gSugar: 14gVitamin A: 2391IUVitamin C: 3mgCalcium: 107mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Chocolate Banana Bread
    Vegan Lemon Cake »

    Dessert Recipes, Easter, Snack Recipes, Vegan Baking, Vegan Breakfast Recipes, Vegan Dessert Recipes, Vegan Recipes, Vegan Snacks, Vegetarian Breakfast Recipes, Vegetarian Recipes bananas, carrots, gluten-free oat flour

    Reader Interactions

    Comments

    1. Maggie says

      November 30, -0001 at 12:00 am

      5 stars
      These are my new favorite - thank you!

      Reply
    2. Prakash Singh says

      August 27, 2021 at 2:41 am

      5 stars
      I will try this recipe !

      Reply
    5 from 3 votes (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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