Vegan Spiced Carrot Muffins

Vegan Spiced Carrot Muffins

Vegan Spiced Carrot Muffins
One of the most popular posts on my blog is a recipe for Hearty Spiced Carrot Muffins. I love these things, and — yay! — readers do, too. A nice dose of vitamin-rich veggies to kick-start your day? That’s a win right there.

Vegan Spiced Carrot Muffins
But can I leave well enough alone? Of course not! The original recipe contains milk and eggs, and because I’ve really been enjoying vegan baking lately, I decided to create a vegan version.

“Vegan-izing” a muffin recipe is actually easier — and the results are tastier — than you might imagine. Dry, tasteless hockey pucks these are not. Just a few simple swaps, and you’ve still got a moist, tender, delicious muffin on your hands.

Vegan Spiced Carrot Muffins
The swaps I make when I adapt a muffin recipe to make it vegan are pretty simple.

  • Eggs: Instead of chicken eggs, I use flax “eggs” — flax meal mixed with water and allowed to sit for a few minutes to create a slightly gel-like consistency
  • Milk: If a recipe calls for cow’s milk, I generally opt for almond milk.
  • Oil/butter: The original recipe called for already-vegan vegetable oil, but I’ve happily jumped on the coconut oil bandwagon, so these muffins have coconut oil instead. (Coconut oil also makes a fine substitute for butter.)
  • Banana/applesauce: And although I didn’t include either of these in this particular recipe, I might also add a mashed banana or some applesauce (or both!) for moistness and sweetness without added sugar.

Really, the only significant difference I’ve found between vegan muffins and non-vegan is that the vegan version tends to be more dense. But when we’re talking about a hearty muffin to begin with, I find I like that. One of these Vegan Spiced Carrot Muffins — along with a fresh, hot mug of coffee — makes for a nice, satisfying little breakfast.

So go ahead — go forth and vegan-ize! I’d be willing to bet you (and your taste buds) will be pleasantly surprised.

Print this recipe
Vegan Spiced Carrot Muffins

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes


12 muffins


  • 2 tablespoons ground flaxseed
  • 1/3 cup water
  • 2 cups all-purpose flour
  • 1 cup rolled oats + 2 tablespoons for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup coconut oil
  • 2 cups grated carrots (about 3 medium carrots)
  • 1 cup unsweetened almond milk
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin.
  2. In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.
  3. In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.
  5. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
  6. Divide the batter between muffin tins; just over 1/3 cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.
  7. Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15-18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.


My daughter makes these using not only carrot pulp from juicing but other fruits and veggies that get mixed in and they are super delicious! Some other pulps that may get mixed in are apples, pears, grapes and greens.

I made these last night.
1 c all purpose flour, 1 cup wheat (I ran out of all purpose)
ground chia seeds instead of flax (ran out of that too)
doubled ginger
2 1/2 teaspoons cinnamon

Overall, this made a very good muffin, I will definitely make it again. I didn’t find them overly dense.
It needed something else though, so next time I’ll add more cinnamon and walnuts and maybe craisins. I’m also going to try replacing some of the coconut oil with unsweetened applesause to reduce the guilt of eating several of them after they’ve cooled down.

I love this recipe!! I use the left over carrots that I have from juicing. Often times there are remnants of other fruit in my mix which I like. I also love to add pumpkin seed as well as chia seed (I try and add chia seed whenever I can, especially since its hard to taste and has so much added benefit) to this recipe. It is such a healthy heart snack for me and my husband loves it too!! I was wondering if its possible to refrigerate some of the dough for a day or two? Wasn’t sure since there is the coconut oil? Thanks so much for this awesome recipe Kare!

I add oat bran and whole wheat and coconut flour to the cup of flour, also add nuts, dried fruit and chai seeds. If needed I add a little more liquid to make it less dry. I added a banana the other day and it turned out quite moist.

Hello, I actually did something so wrong…. I left out the baking powder, is this why it didn’t cook in the middle at all? I will try again and just want to make sure that is why. Also, what can I use instead of coconut oil. Can I use a banana? thanks!

This was absolutely amazing. I had some extra so I made them into cookies and backed them alongside the muffins, and it was so delicious. I didn’t add all the flax egg so it wouldn’t be too gummy, and the texture ended up amazing. I ended up licking the leftover in the bowl with my little brother XD

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