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Vegan Carrot Cake Muffins

5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 Muffins


  • 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
  • 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


  • Preheat oven to 350* F and line a muffin tin with liners.
  • In a large bowl combine sugar, molasses, canola oil, plant milk, and vanilla. Whisk until well combined.
  • Into the wet ingredients add cinnamon, nutmeg and clove and whisk well.
  • Next add the grated carrots and whisk well to combine.
  • Next add the whole wheat flour, baking powder, baking soda and salt and stir with a spatula until just combined.
  • 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.
  • Cool and enjoy or pack into an airtight container and store at room temp for 3 days OR store in the freezer for up to a month.
Keyword Brunch Recipes, Carrot Cake, Carrot Cake Muffins, Muffins, Whole Grain