These easy vegan carrot muffins are so much more than just regular old carrot muffins. Not only are they quick to prepare, taking just 35 minutes to whip up, but they are jam-packed full of scrumptious homemade baked goodness. Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste!
No really, I dare you to test them out for yourself.
Now of course if you don’t like walnuts or coconut in your vegan carrot muffins, that’s cool, you can skip them. But I highly recommend these additions.
If you’re looking for some more vegan muffin options try my double chocolate muffins, berry crumb muffins, or banana nut muffins. All of which are super popular recipes… do you know the muffin (wo)man? It’s me. I’m the one who’s good at making muffins. Ah… ok, bad jokes Sam.
Back to easy vegan carrot muffins. The good news about these muffins is that they can be made ahead of time and either stored at room temperature for 3 – 4 days, or they can even be frozen. The bad news is that it’s going to be very difficult to not eat them all on day one. You have been warned.
To make easy vegan carrot muffins:
In a large bowl whisk together all the dry ingredients.
In a medium bowl mix together the plant-based milk, oil, lemon juice, and vanilla extract. Then stir in the carrots, walnuts, and coconut.
Pour the wet carrot mixture into the dry ingredients bowl and stir until just combined. Don’t overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly.
Divide the batter evenly among the prepared muffin tin.
Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.
Then prepare to bite into the most gloriously delicious muffin ever!! Enjoy as is or with a smear of vegan butter.
Bon appetegan!
Sam Turnbull
Easy Vegan Carrot Muffins
EasThe tastiest muffins ever. Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste!
Servings: 12 muffins
Calories: 251kcal
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Wet Ingredients:
- ¾ cup plant-based milk (such as soy or oat)
- ½ cup light oil (such as canola or vegetable)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups peeled and grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts (optional)
- ½ cup shredded coconut, sweetened or unsweetened (optional)
Instructions
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Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
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In a large bowl whisk together all the dry ingredients.
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In a medium bowl mix together the plant-based milk, oil, lemon juice, and vanilla extract. Then stir in the carrots, walnuts, and coconut. Pour the wet carrot mixture into the dry ingredients bowl and stir until just combined. Don’t overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly.
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Divide the batter evenly among the prepared muffin tin. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan. Carrot muffins can be stored at room temperature for 3 – 4 days or frozen in an air-tight container.
Nutrition
Serving: 1muffin (recipe makes 12) | Calories: 251kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Sodium: 127mg | Potassium: 190mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2731IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
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