These Vegan Carrot Muffins taste like carrot cake and are dairy free, eggless and made using whole wheat flour. These muffins make the perfect easy breakfast or snack.
These Vegan Whole Wheat Carrot Muffins are quick, easy and freeze beautifully! They make the perfect snack or breakfast on the go. They are soft, moist and filled with cinnamon and a bit of nutmeg. And they are made with 100% whole wheat flour, boosting their nutritional content.
Ingredients
Whole Wheat Flour: My favorite flour brand is King Arthur Flour.
Leaveners: A combination of baking powder and baking soda help these muffins rise high.
Salt: For balance.
Spices: I used a combination of cinnamon, nutmeg and clove. These spices give these eggless and dairy free muffins that carrot cake flavor.
Sugar: Regular granulated sugar, here.
Molasses: Be sure to use regular molasses, not blackstrap.
Plant Milk: I used So Delicious Coconut Milk, but any non dairy milk will work, here.
Oil: I used canola oil, but any neutral oil will work.
Vanilla: For a warm background flavor.
Carrots: They are vegan carrot muffins after all.
Method
These muffins are super simple to make. Heres how to do it.
First, whisk the dry ingredients together in a small bowl. Set aside.
Next, in a large bowl, whisk the sugar, dairy free milk, oil and vanilla together.
Then, switch to a spatula and fold the grated carrots in.
Now, add the dry ingredients and stir with a spatula just until the batter.
Finally, fill a muffin tin that has been lined with cupcake liners up ⅔ of the way full and bake.
Thats it! Serve these Vegan Whole Wheat Carrot Muffins warm.
Top Recipe Tip
Don't purchase pre shredded carrots! The kind I have seen in the grocery store are too thick and dry.
Grate the carrots on the big side of a box grater.
Storage
To store these dairy free and eggless Vegan Carrot Muffins, place them in an airtight container and store them at room temperature for up to 3 days.
Or freeze for up to a month.
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📖 Recipe
Vegan Carrot Muffins Whole Wheat and Eggless
Equipment
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
- 1 Muffin Tin
- 12 Cupcake Liners
Ingredients
- 1 ½ Cups Whole Wheat Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- Pinch Clove
- ½ Cup Granulated Sugar
- 1 tablespoon Molasses not blackstrap
- ⅓ Cup Canola Oil
- ½ Cup Plant Milk I used So Delicious Coconut Milk
- 1 teaspoon Vanilla
- ½ Pound Carrots, Grated on the the large side of a box grater This is about 2 ½ Cups grated carrot
Instructions
- Preheat oven to 350* F and line a muffin tin with liners.
- In a medium bowl, whisk the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together. Set aside.1 ½ Cups Whole Wheat Flour, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, Pinch Clove
- In a large bowl combine sugar, molasses, canola oil, plant milk, and vanilla. Whisk until well combined.½ Cup Granulated Sugar, 1 tablespoon Molasses, ⅓ Cup Canola Oil, ½ Cup Plant Milk, 1 teaspoon Vanilla
- Add the grated carrots to the wet ingredients and stir with a spatula to combine.½ Pound Carrots, Grated on the the large side of a box grater
- Pour the dry ingredients into the large bowl and stir with a spatula just until a batter forms.
- Fill the muffin tins ⅔ of the way full with batter.
- Bake the muffins in a 350* oven for 20-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Jeannie
I love a good carrot cake with all that spices! Bonus if its dairyfree and vegan 🙂
Megan Calipari
So tasty! One last hurrah for my warm spices.
Inga
These look absolutely amazing! I'd love to try this recipe.
Fabiana
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
Thanks so much!
Mihaela | https://theworldisanoyster.com/
Nutmeg - I have to remember to use it more in baking! Great for coffee and healthy; I will try your recipe!
Megan Calipari
Nutmeg is so good in coffee! I always forget to add a little spice to my morning brew.
Gabriela
Anything carrot cake is my absolute favorite. Thank you so much for this recipe.
Megan Calipari
So tasty! Thank you!
Cindy Mom the Lunch Lady
Carrot cake is always such a yummy treat! I love that the muffins are packed with sweet carrots and warm spices!
Megan Calipari
Thank you! Carrot cake is definitely one of my favorite treats.