carrot muffins with tahini on top

These Vegan Carrot Cake Muffins are moist, flavourful and loaded with healthy ingredients! They’re easy to make and are perfect for a on-the-go breakfast or snack. Oil free, Refined Sugar Free & Gluten Free Option

carrot cake muffins on a white plate stacked

It’s March. It’s carrot season ya’ll.

Okay, I actually don’t know when it’s officially carrot season because they’re sold all year around for relatively cheap BUT I do know that march means we’re approaching spring, which means easter is right around the corner, and to me easter means carrots!

ingredients for carrot cake muffins laid out

What You Need for Carrot Muffins

Even though these carrot cake muffins taste like a treat, they’re actually made with healthy ingredients! So yeah, totally have one (or 5) for breakfast.

  • Carrots: (duh)
  • Flax Egg: we’re using the handy flax egg to replace eggs thats typically used in muffins
  • Non dairy milk + apple cider vinegar: this combo makes a butter milk and will help activate the baking soda for that nice fluffy tall muffin
  • Banana: makes these muffins moist without adding any oil
  • Coconut Sugar: or any sugar of your choice
  • Walnuts & Raisins: it ain’t carrot cake without walnuts and raisins people… but if you really want swap it for other nuts, seeds or dried fruit
  • Spelt Flour: you can also use all purpose flour, gluten free all purpose mix or oat flour (see notes)
  • Almond Flour: again helps with the moisture without added oils
  • Tapioca Starch: helps bind these muffins and make the perfect crumb
  • Baking Powder + Baking Soda: for the tallest fluffy carrot muffins!!
  • Flavour: vanilla, ginger, nutmeg, cloves & salt
how to make carrot cake muffins step by step

How to Make Vegan Carrot Cake Muffins

Muffins are a meal prep lovers best friend. Not only do they keep and freeze really well, but they’re also so easy to make! Let show you just how easy:

  1. Mix all wet ingredients together
  2. Add the dry ingredients and fold it into the wet until JUST combined (you will see streaks of flour and thats okay)
  3. Fold in the carrots, raisins and walnuts (this will finish off mixing the dry ingredients)
  4. Bake for 20 minutes or until cooked all the way through– use the handy toothpick test to check.
top shot of carrot muffins

Tips to Making Vegan Carrot Muffins

  • Fill Muffin Tins to the TOP: Filling them to the top will help achieve that tall muffin!
  • Toss Raisins in Flour: if you have sticky raisins, toss them in 1-2 tsp of flour so you don’t end up with half a batch of muffins packed with raisins.
  • Size of Grated Carrots: I like to use a medium to large size grate because then I can actually get the texture and flavour of the carrots.
  • Weigh Ingredients: as always, I recommend weighing out the ingredients as this ensures the most accurate and perfect muffins!

How to Store Carrot Cake Muffins

  • Room Temperature: once fully cooled, store in air tight container lined with paper towel for up to 3 days.
  • Freezer: to keep them for longer, freeze them individually in an air tight bag or container. To reheat, microwave for 30-60 seconds with a damp paper towel around it until warmed through.
vegan carrot muffins stacked with a bite shot

I hope you try and LOVE these carrot cake muffins as much as I do! You can totes go all out and frost them up with some cashew frosting, coconut whip cream or even a nice coconut butter glaze!! Okay yeah, that definitely needs to happen..

spelt flour almond flour muffins with tahini

More Delicious Vegan Muffins to Try!

spelt flour almond flour carrot muffins bite shot

If you recreate this Vegan Carrot Cake Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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carrot cake muffins on a white plate stacked

Vegan Carrot Cake Muffins


  • Author: Lisa Kitahara
  • Total Time: 30 minutes
  • Yield: 9 muffins 1x

Description

These Vegan Carrot Cake Muffins are moist, flavourful and loaded with healthy ingredients! They’re easy to make and are perfect for a on-the-go breakfast or snack. Oil free, Refined Sugar Free & Gluten Free Option


Ingredients

Units Scale

Instructions

  1. Pre-heat oven to 220 C (425 F). Line or grease 9 muffin tins. 
  2. Into a large bowl, mash the banana until pureed. Add in the ‘butter milk’, flax egg, coconut sugar and vanilla and whisk to combine. 
  3. Add in the spelt flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt and fold all the ingredients together until JUST combined. 
  4. Fold in the carrots, raisins and walnuts using a spatula. 
  5. Divide the muffin batter between the 9 muffin tins (fill them to the top).
  6. Bake for 5 minutes at 220 C (425 F) for 5 minutes. Reduce the heat to 180 C (350 F) and bake for another 20 minutes or until cooked all the way through. 
  7. Let the muffins cool in the pan for 3 minutes. Carefully transfer muffins to a wire rack and let them cool completely. 

Notes

  • *If using oat flour, use 1 1/4 cup oat flour + 1/4 cup tapioca starch + 2/3 cup almond flour
  • Helpful Equipment: large mixing bowl, spatula, whisk, muffin tin, muffin liners
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free

Nutrition

  • Serving Size: 1 muffin
  • Calories: 229g
  • Sugar: 18.7g
  • Sodium: 160mg
  • Fat: 8g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 6.8g
  • Trans Fat: 0
  • Carbohydrates: g37.2
  • Fiber: 4.7g
  • Protein: 5.8g
  • Cholesterol: 0

Keywords: carrot cake muffins, carrot muffins, healthy vegan muffins

SAVE IT FOR LATER! ↓

carrot cake muffins pinterest image

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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29 Comments

  1. So moist and delicious! I used GF and almond flour because I didn’t have enough oat flour. Also I used arrowroot instead of tapioca because that’s all I had in hand.

  2. Thanks for sharing this recipe. The muffins turned out amazing. I substituted vinegar with lemon juice.
    😊

  3. Very tasty. I opted for the oat flour option. 1/3cup banana, 1/3 cup grated pineapple, 1/3 cup coconut. Everything else the same. Made 12 medium Vegan, GF muffins.

  4. Good morning, I am impressed as how to tasty and easy the vegan carrot cake muffins turned out to be. I love carrot cakes and I made these muffins for the first time following exactly the recipe you provided. It came out perfect, just like the picture you have in the website. I was wondering this same recipe can be used to make vegan carrot cake load bread?

    Thanks

  5. My first muffins i’ve ever made, love them! I substituted some ingredients i didn’t have – corn starch for tapioca, only had 1 banana -> made 1/2 cup dattes puree (7-8 medium dattes) and skipped sugar. I used half all purpose flour/half rice flour. Definitely making them again very soon

  6. Hi! This recipe is almost perfect for us! I’m thinking Of using in place of a big ol sugary carrot cake for Easter! However we cannot do almond or coconut. Do you think I could use oat flour in place of the almond? I planned on using GF flour in place is the spelt. Thank you!!

  7. These were very good I will make them again for sure! I didnt add raisins but I should have because that would have made them over the top. I added pecans and shredded coconut to the batter. I used coconut fkour instead of almond and added extra vanilla and butter extracts and used cinnamon and apple pie spice instead of clove etc. I added extra sugar and it still needed to be sweeter for me.Next time im thinking about adding pineapple and maybe a light icing. Thanks so much for the recipe!

  8. These were LUSH, even for my little cousin with her sweet tooth (topped hers with whipped cream but still)! I did the oat/almond/tapioca variation, subbed most of the banana with applesauce, and made 12 muffins. Needed an extra 10 mins in the oven but all was good after. They disappeared so fast ahha will need to make again.
    I might try using spelt flour next time- do you think it makes cakes fluffier than oat flour does, or not really?

  9. These were amazing!!! I totally recommend making these. I substituted oat flour for GF all-purpose, and I did not use raisins.