These Vegan Carrot Muffins taste like eating carrot cake for breakfast! They dairy-free and eggless and are packed with grated carrot and spices like cinnamon and ginger. And they make up incredibly moist and tender!
Carrots are perhaps the most versatile root vegetable of them all! They are delicious in sweet recipes like a classic Vegan Carrot Cake or Banana Carrot Muffins and in savory dishes like Harissa Carrots and Chickpeas.
And these Vegan Carrot Muffins are a quick and easy way to bake with carrots! They make the perfect breakfast or snack on the go. They are soft, moist and packed with cinnamon and ginger. And they freeze beautifully!
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Why You'll Love This Recipe
- This recipe is super simple, so it's great for beginner bakers.
- And it utilizes basic, easy-to-find ingredients.
- These Carrot Muffins are vegan, eggless and dairy-free, so anyone can enjot them.
- They are soft, moist and packed with grated carrot and spices.
- And most importantly, they are absolutely delicious!
Ingredient Notes
All-Purpose Flour: My favorite flour brand is King Arthur Flour.
Spices: I used a combination of cinnamon, ginger and nutmeg. These spices give the muffins that delicious carrot cake flavor.
Non-Dairy Milk: I used oat milk, but almond milk, soy milk, or coconut milk will also work!
Oil: I used canola oil, but any neutral oil will work. Do not use coconut oil!
Carrots: I prefer orange carrots for this recipe. If you use rainbow carrots, they the muffins will be a weird color but will taste the same. And don't use pre shredded carrots! They are too coarse for this recipe and and my other carrot recipes like my Carrot Cake Loaf.
Step-by-Step Instructions
Step 1. In a large bowl, combine brown sugar, non-dairy milk, canola oil, vanilla and grated carrots.
Stir well with a spatula to combine.
Step 2. Then, add the flour, baking powder, baking soda, salt, cinnamon ginger and cinnamon.
Stir with a spatula to form the muffin batter.
Step 3. Use a spoon or an ice cream scoop to portion the batter into a lined muffin tin. Fill each muffin cup ⅔ of the way full.
Step 4. Bake in a 350* F oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow to cool slightly before serving.
Recipe FAQs
Place them in an airtight container and store them at room temperature for up to 3 days.
Or freeze for up to a month.
Ingredients like oil, sugar and milk contribute to the moisture in a muffin, so it's important to use enough of them!
And don't over bake your muffins. Bake them just until a toothpick inserted into the center of a muffin comes out clean.
Top Recipe Tip
Don't purchase pre-shredded carrots! They are too thick and dry for this recipe. Grate the carrots on the large side of a box grater.
Mix the vegan carrot muffin batter just until no streaks of flour remain. The batter will look lumpy because of the grated carrot!
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If you tried this Vegan Carrot Cake Muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Carrot Muffins
Equipment
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
- 1 Muffin Tin
- 12 Cupcake Liners
Ingredients
- 1 ⅔ Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
- 1 ½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ⅔ Cup Light Brown Sugar, tightly packed
- ⅓ Cup Canola Oil
- ½ Cup Non-Dairy Milk I used So Delicious Coconut Milk
- 2 teaspoon Vanilla
- 2 Cups Grated Carrot this is 8 oz of carrots. See note!
- 1 tablespoon Turbinado Sugar optional
Instructions
- Preheat oven to 350* F and line a muffin tin with paper liners.
- In a medium bowl, whisk the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.1 ⅔ Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 ½ teaspoon Ground Cinnamon, 1 teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg
- In a large bowl combine brown sugar, canola oil, non-dairy milk, and vanilla. Stir to combine, then add the grated carrots and stir once more.⅔ Cup Light Brown Sugar, tightly packed, ⅓ Cup Canola Oil, ½ Cup Non-Dairy Milk, 2 teaspoon Vanilla, 2 Cups Grated Carrot
- Pour the dry ingredients into the wet ingredients and stir with a spatula just until a batter forms. See note.
- Use a spoon or an ice cream scoop to fill the muffin tins ⅔ of the way full with batter. This recipe makes exactly 12 muffins. Then, sprinkle the top of the batter with turbinado sugar (optional).1 tablespoon Turbinado Sugar
- Bake the muffins in a 350* oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before serving.
Jeannie says
I love a good carrot cake with all that spices! Bonus if its dairyfree and vegan 🙂
Megan Calipari says
So tasty! One last hurrah for my warm spices.
Inga says
These look absolutely amazing! I'd love to try this recipe.
Fabiana says
Carrot cake is already one of my favorites, plus these muffins are vegan, light and I can enjoy them without guilt. Thanks for your sharing
Megan Calipari says
Thanks so much!
Mihaela | https://theworldisanoyster.com/ says
Nutmeg - I have to remember to use it more in baking! Great for coffee and healthy; I will try your recipe!
Megan Calipari says
Nutmeg is so good in coffee! I always forget to add a little spice to my morning brew.
Gabriela says
Anything carrot cake is my absolute favorite. Thank you so much for this recipe.
Megan Calipari says
So tasty! Thank you!
Cindy Mom the Lunch Lady says
Carrot cake is always such a yummy treat! I love that the muffins are packed with sweet carrots and warm spices!
Megan Calipari says
Thank you! Carrot cake is definitely one of my favorite treats.