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carrot cake muffins on a white plate stacked

Vegan Carrot Cake Muffins

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4.9 from 10 reviews

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


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


Units Scale


  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. 


  • *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


  • 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